Restaurant-quality keto butter chicken at home! You’ll adore this Keto Butter Chicken recipe if you’re seeking for a satisfying midweek meal.
You’ll need the following spices for this recipe:
curry powder with turmeric
pepper cayenne and cumin
A popular spice mixture in Indian cooking is called garam masala. Making your own garam masala is simple. You can blend the following ingredients to produce your own garam masala:
1 tablespoon of cumin, ground
Ground cardamom and TWO tbsp. of ground coriander
Black pepper, ground, 1 teaspoon
1 teaspoon cinnamon, ground
1/8 tsp. of crushed cloves
Cayenne pepper, optional, 1/2 teaspoon
In addition, I enjoy adding fresh ginger and garlic to this butter chicken. Using fresh garlic and ginger will, in my opinion, result in a more flavorful dish when compared to using dried garlic powder and dried ginger.
If you like, you can manually mince the ginger and garlic. Alternatively, I like to shred them with a Microplane grater to make things a little simpler.
GHEE?
If you’ve never experienced ghee, it’s kind of like concentrated butter with a nuttier, butterier flavor and even more nutritious advantages. The vitamins and nutrients in conventional butter are concentrated in ghee since it is essentially concentrated butter (without the milk particles). It is a nutritional powerhouse as a result.
KETO BUTTER CHICKEN RECIPE
For the finest flavor, I like to marinade the chicken pieces before beginning this recipe. Combine the chicken pieces with the cayenne, cumin, turmeric, and garam masala in a mixing bowl. Coat with a stir, then put aside.
You can marinate the chicken in the refrigerator for up to an overnight, depending on how much time you have. (Some individuals enjoy incorporating some full-fat yoghurt into the marinade. It is undoubtedly delectable, and you may decide to add some if it complies with your diet.)
Browning the chicken is the next step after marinating it. This recipe will taste even better if the chicken is nicely browned.
When the chicken is browned, add it and simmer, stirring occasionally. While the sauce is cooking, transfer to a bowl.
Then, in the same saucepan over medium heat, melt the remaining butter. Add the onion. Heat for three minutes. For a further 1-2 minutes, until fragrant, add the ginger and garlic. The vegetables ought to be turning a lovely golden color at this stage.
Bring the sauce to a boil before stirring in the heavy cream and crushed tomatoes. Reintroduce the chicken parts. Once the sauce has reduced and the chicken is well cooked, drop the heat to medium-low and let the dish simmer for 5 to 10 minutes. Add salt to the dish.
CHANGES TO THIS RECIPE
You may use coconut oil in place of the butter and coconut cream in place of the heavy cream in this recipe to make it dairy-free. The chicken will still taste great even if I’m not sure if you can still term it “Butter” Chicken at that time.
Additionally, you can easily prepare this dish using lamb if you don’t want to use chicken.
INGREDIENTS
- Chicken thighs weighing 1.5 pounds, chopped into bite-sized pieces.
- 1/tsp of turmeric
- Garam masala, 1 teaspoon
- 1 teaspoon cumin
- Cayenne pepper, 1/4 teaspoon
- 4 tbsp. butter
- chopped half an onion, tiny
- 3 minced garlic cloves
- 2 teaspoons minced ginger
INSTRUCTIONS
- Place the chicken pieces in a mixing basin and add the cayenne, cumin, turmeric, and garam masala. Coat well and then lay aside. (If you have additional time, marinate the chicken in the fridge for approximately an hour.)
- A big skillet or Dutch oven with medium-high heat should be used to melt half the butter. Put chicken, stirr occasionally. Heat until it gets browned. In the meantime, sauté the vegetables and transfer to a bowl.
- Melt the butter left at over medium heat and in the same skillet. Three minutes later, add the onion and sauté it until tender. Stir in the garlic and ginger. Heat for one to two more minutes. The sauce will simmer after you’ve added the crushed tomatoes and heavy cream. Replenish the chicken pieces.
- Once the chicken is thoroughly cooked and the sauce has reduced, turn the heat to medium-low and let the dish simmer for 5 to 10 minutes. Use salt to season.
Nutrition Information:
YIELD: 4
SERVING SIZE: 1
Amount Per Serving:
CALORIES: 420 TOTAL FAT: 29g SATURATED FAT: 15g CHOLESTEROL: 257mg SODIUM: 387mg CARBOHYDRATES: 8gFIBER: 2g SUGAR: 5g PROTEIN: 31g
