I love Indian food and just because I live a Keto Lifestyle it does not mean I have to miss out on delicious and tasty dishes like this Butter Chicken.
Packed with all the flavours you would want yet keeping well within the carb limits so you can enjoy without any worries. A low carb dish that leaves you satisfied yet far from bloated.
I make up a big pan of this and store for future use. It keeps in the fridge for up to 5 days but of course you can also freeze for a later date.
It is a dish that you can prepare and serve in under 30 minutes too so if you have the ingredients in there is nothing to stop you having this meal after a long day. It is great for after a cold winter hike too I can assure you.
Again it is easy to accompany with the keto friendly rice alternative that is cauliflower rice.
Keto Butter Chicken Recipe
I love Indian food and just because I live a Keto Lifestyle it does not mean I have to miss out on delicious and tasty dishes like this Butter Chicken.
4
servings15
minutes15
minutes289
kcalIngredients
- For The Chicken Prep
700 g chicken breast
2 tbsp garam masala
3 tsp fresh ginger grated
1 tsp garlic
130 ml whole milk plain Greek yogurt
- For The Sauce
2 tablespoons butter
1 medium onion
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
400 g tin of tomatoes
1 tbsp ground coriander
½ tbsp garam masala
2 tsp cumin
1 tsp chilli powder
150 ml double cream
Salt to taste
Directions
- Prep and marinate chicken
- Cut the chicken into pieces approximately 2 inches in size.
- Put the chicken pieces in a bowl with 2 tbsp garam masala, 3 tsp grated ginger and 1 tsp garlic.
- Add in the yogurt and stir all together to combine.
- Place the marinated chicken in the fridge to chill for at least 30 minutes.
- Now for the sauce
- Place the ginger, tinned tomatoes and spices in a blender, and blend until smooth. Keep this to one side.
- Heat 1 tbsp of keto friendly olive oil or butter in a large frying pan over medium high heat.
- Gently soften the onion and garlic in the oil.
- Place the chicken along with the marinade in the pan and brown for around 8 minutes.
- Once browned, pour in the sauce from the blender and cook for approximately 6 minutes longer.
- Stir in the double cream and butter and continue to cook another minute or so.
- Add salt to taste and serve with your desired side (I use cauliflower rice).
you may also like:
Delicious, easy to follow recipe. Daughter even ate all the sauce, she usually leaves it all when we have a curry.