You’ve been many asking for an Indian recipe, we decided to give it to you! We are starting with this easy Keto Butter Chicken. You will truthfully be surprised how tasty and exact this recipe is given the minimal seasonings we use. We wanted to create a dish that would be simple to make any night of week, taking no longer than 30 minutes with all easily found in your kitchen. Watch me make it below!
Keto Butter Chicken
1 lb (0.45 kg) chicken breast
1 cup (0.24 l) Heavy Whipping Cream
2 tbsp Butter
1.5 tbsp tomato paste
2 cloves garlic
1/4 medium Onion
1.5 tsp turmeric powder
1 tsp ground ginger
1 tsp Pink Himalayan Salt
3/4 tsp chili powder
1/2 tsp ground cinnamon
First cut the chicken up in the bite sized chunks and openhanded coat them in the turmeric, ginger, salt, chili powder and cinnamon. Set aside in a bowl.
After heat a skillet to medium heat and adjoin the butter. As the butter melts dice the onion and garlic and add it to the pan. Cook for two or three (2-3) minutes until the onions are translucent and fragrant.
Then increase the pan heat to medium-high and adjoin the chicken. Cook it almost entirely through – the outside should be white and this will take about five (5) minutes.
Once the chicken looks almost completely cooked adjoin in the heavy whipping cream and tomato paste. Using a spatula mix in the tomato paste so it runs smooth through the heavy whipping cream. It must be an orange color at this point. Turn the heat to medium-low and cover with a lid for 5-7 minutes.
Then Remove lid and combine. The chicken is completely cooked and you should be able to eat it. but, if you like a thicker curry sauce allow it to reduce with the lid off until it reaches the consistency you like.
Finally, serve with low-carb naan or over cauliflower rice. Enjoy!
NOTE: You can store the butter chicken in a sealed container for up to ten (10) days in the fridge and two (2) months in the freezer. You can also use chicken thighs instead of breast for a higher fat content.