Keto butter chicken
Fragrant and flavorful with a creamy sauce, this easy keto butter chicken recipe is a great Indian-style low carb and gluten-free dish that you can make for lunch or dinner.
Servings: 6 servings
Calories: 397kcal
Equipment
- Large (11-inch/28cm) non-stick skillet
- An immersion blender, food processor, or a standing blender
Ingredients
For the chicken marinade
- 1.8 lb. 800g boneless skinless chicken thighs cut into bite-sized pieces
- ⅓ cup 90g full-fat Greek yogurt
- 1 tablespoon fresh ginger grated
- 1 clove garlic pressed
- 1 tablespoon garam masala
- Salt to taste
For the sauce
- 1 tablespoon olive oil
- 2 tablespoon unsalted butter
- 1 small 50g onion finely chopped
- 1 clove garlic pressed
- 2 teaspoon fresh ginger grated
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1-2 teaspoon chili powder
- 2 teaspoon garam masala
- Salt to taste
- 14 oz 400g crushed tomatoes
- ½ cup 115g heavy whipping cream
Serving ideas
Instructions
- Place all marinade ingredients in a bowl and leave to marinate in the fridge for 30 minutes.
- Heat olive oil in a non-stick skillet over medium-high heat. When hot, add the marinated chicken (work in two batches to not overcrowd the skillet) and cook until golden on both sides (2-3 minutes per side). Remove onto a clean plate and set aside.
- Into the same skillet, add the butter. When melted, add the onions and cook until soft. Add the garlic, ginger, coriander, cumin, chili powder, and garam masala, then season with salt to taste. Cook for a minute, stirring occasionally.
- Then, pour in the crushed tomatoes and cook just until it starts simmering. Transfer the hot mixture into a blender and pulse until the mixture is smooth.
- Pour the sauce back onto the skillet and add the heavy cream. Mix well and taste. Add extra salt if needed.
- Add the chicken and mix. Cook for 10 minutes or until the chicken is fully cooked and the sauce has thickened but is still pourable. If it’s too thick, add a splash of heavy cream and mix.
- Serve right away with a side dish of your choice and freshly-chopped cilantro.
Notes
NET CARB: 6g
Store completely cooled butter chicken in an air-tight container in the fridge for up to 4 days.
Freeze it in an air-tight container for up to 2 months. Reheat in a non-stick skillet over medium heat or in a microwave.
Nutrition
Serving: 1serving | Calories: 397kcal | Carbohydrates: 9g | Protein: 40g | Fat: 22g | Potassium: 605mg | Fiber: 3g | Sugar: 5g | Vitamin A: 874IU | Vitamin C: 7mg | Calcium: 96mg | Iron: 3mg