Keto Butter Chicken

Keto Butter Chicken

Keto Butter Chicken is a low-carb adaptation of the classic Indian dish, Butter Chicken or Murgh Makhani. It features tender pieces of chicken cooked in a rich and creamy tomato-based sauce, seasoned with a blend of aromatic Indian spices. The main difference in the keto version lies in the use of keto-friendly ingredients such as ghee or butter, heavy cream, and avoiding high-carb thickeners like flour or sugar commonly found in traditional recipes.

Ingredients:

• 500g boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons ghee or butter
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, finely chopped
• 2 tomatoes, pureed
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• 1/2 cup heavy cream
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat ghee or butter in a pan over medium heat.
2. Add chopped onions, garlic, ginger, and green chilies. Sauté until the onions turn golden brown and the raw smell disappears.
3. Add the tomato puree and cook until the mixture thickens and the oil starts to separate from the sides.
4. Stir in the turmeric powder, coriander powder, garam masala, and salt. Mix well and cook for another minute.
5. Add the chicken pieces to the pan and coat them with the spice mixture. Cook for 5-7 minutes until the chicken is browned on all sides.
6. Pour in the heavy cream and stir to combine. Reduce the heat to low and let the curry simmer for another 10-15 minutes, or until the chicken is fully cooked and the sauce has thickened.
7. Garnish with fresh coriander leaves before serving.
8. Serve hot with cauliflower rice or keto naan.

Enjoy your Keto Butter Chicken