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–+ servings
Keto Butter Chicken

Keto Butter Chicken

Prep Time: 30 minutes
Cook Time: 27 minutes
Marinade: 1 day
Total Time: 1 day 30 minutes
Servings: 8 people
This classic Indian dish is made quickly the next day after an overnight marinade.

Ingredients

Chicken Marinade

  • 1 ½ pounds chicken breasts, boneless, skinless
  • 1 ½ pounds chicken thighs, boneless, skinless
  • 1 cup greek yogurt, plain
  • 3 tablespoons fresh ginger, minced
  • 4 cloves garlic, minced
  • 4 teaspoons garam masala
  • 2 teaspoon turmeric
  • 2 teaspoon ground cumin
  • 2 teaspoon red chili powder
  • 1 teaspoon salt

Sauce

  • 1 tablespoons olive oil
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 14 ounces crushed tomatoes
  • 1 teaspoon red chili powder
  • 1 teaspoon salt
  • 1 cup heavy cream
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons fresh cilantro, optional, for garnish.

Instructions

  • Cut chicken into bite sized pieces.
  • Place chicken into a large mixing bowl or gallon ziplock.
  • Add yogurt, ginger, garlic, garam masala, turmeric, cumin, chili powder and salt to the chicken. Mix thoroughly or knead inside the ziplock.
  • Place in the refrigerator ro marinate for a few hours or overnight.
  • Heat oil in a large skillet over medium heat.
  • Place chicken pieces in batches so they're not crowded. Fry chicken until browned on all sides.
  • Set aside and keep warm, the chicken will finish cooking in the sauce.
  • Heat butter in the same pan.
  • Add onions and cook for about 3 minutes or until translucent.
  • Add garlic and ginger, sauté for 1 minute.
  • Add ground coriander, cumin and garam masala. Let cook for about 30 seconds, stirring occasionally.
  • Pour in crushed tomatoes, chili powder and salt and simmer for about 15 minutes, stirring occasionally.
  • Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend.
  • Pour the puréed sauce back into the pan. Stir the cream and add the chicken back into the pan.
  • Cook for about 10 mintues until chicken is cooked through and the sauce has thickened. Stir in chopped cilantro just before serving.
  • Garnish with chopped cilantro and serve with fresh, hot cauliflower rice and keto naan, if desired.

Equipment

Nutrition

Serving: 1servingCalories: 362kcalCarbohydrates: 8gProtein: 39gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 165mgSodium: 885mgPotassium: 820mgFiber: 2gSugar: 4gCalcium: 92mgIron: 3mgNet Carbohydrates: 8g