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Serves
4 people
Type
Indian / Main Course
Prep Time
10 minutes
Cook Time
20 minutes
This low carb keto butter chicken recipe can be made in under 30 minutes that is full of Indian flavors and spices which is rich, creamy, delicious and is very easy to make served over cauliflower rice or keto naan.
Let’s get started
– 1 ½ lbs chicken thighs, boneless, skinless, cut into 1 inch pieces – ¼ tsp fenugreek (also known as kasoori methi), optional – 1 (14 ounce) Tomatoes, canned or pureed – 1-2 teaspoons minced ginger – 5-6 cloves Garlic – 1 yellow onion, medium size – 1/2 teaspoons Cayenne
– 1 teaspoon Turmeric – 1 teaspoon Smoked Paprika – 1 teaspoon Ground Cumin – 1 teaspoon Salt – 2 teaspoon Garam Masala – 4 ounces butter, cut into cubes – 4 ounces heavy cream – Fresh chopped coriander leaves, for garnishing
Blend the ginger, garlic, onion, and tomato into a puree. Marinate the chicken with Kasuri methi, salt, cayenne, paprika, cumin, turmeric, and garam masala. Set aside for at least 15 minutes to up to 2 hours.
Heat a pan or skillet over medium-high heat, add the olive oil, once a little hot, add the chicken and fry them. Flip the chicken pieces and cook on the other side. At this time, add the cut-up butter and mix well.
Add in the puree and combine well with chicken. Cover with a lid and cook for about 10 minutes so that the rawness of the spices and tomato can be cooked out.
Turn off the heat, stir in with the heavy cream. Top with fresh coriander leaves. Serve over cauliflower rice.
Simply pack them airtight containers and keep it in the fridge for upto 3-4 days and you are good to go! When ready to heat, reheat them gently, covered, to avoid drying out or reheat in the microwave on 50% power.
– Place all ingredients into an Instant Pot except the butter, heavy cream and 1 tsp of garam masala. – Mix the sauce well and place the chicken pieces on top. – Close the lid and set for timer for 10 minutes on high, and let it naturally release the pressure for 10 minutes. Release all remaining pressure.
– Place all the ingredients except the butter, cream, and 1 tsp f garam masala to the slow cooker. – Mix them well and place the chicken on top of the sauce. – Place the lid cook on high for 4-5 hours on or on low for 8 hours. – Open the lid, remove the chicken and set aside.