Keto Butter Chicken
Going low carb doesn't mean giving up flavour! These keto butter chicken is absolutely delicious, definitely passing for the real thing.
Servings: 6 People
Calories: 644kcal
Equipment
- mini food processor
- Large nonstick pan
Ingredients
Marinated Chicken:
- 3 lbs Boneless Skinless Chicken**
- 2-3 tablespoon Freshly Grated Ginger Root
- 5 Garlic cloves peeled
- 1 tablespoon Lemon Juice
- 2 tablespoon Olive Oil
- 1-2 teaspoon Garam Masala
Butter Chicken Sauce:
- 1 tablespoon Garam Masala
- 1 tablespoon Crushed Chilies
- 2 teaspoon Ground Cumin
- 2 teaspoon Ground Coriander
- 1 Bay leaf
- 1 teaspoon Fennel seeds
- 1 tablespoon Olive oil
- 1 Medium onion, finely chopped
- 2 cups Rao's Marinara Sauce
- 1 ½ cup Heavy cream
- ¼ cup Butter
- ½ cup Full fat plain greek yogurt
- Salt and pepper to taste
Instructions
- Cut chicken into large cubes, place in a large bowl.
- Put ginger, garlic, lemon juice, olive oil and 1-2 teaspoon garam masala into a blender or food processor – process till it’s a thick paste.
- Pour over chicken, toss to coat, and marinate in the fridge for a few hours or overnight.
- In a small bowl, measure out the 1 tablespoon garam masala, pepper flakes, cumin, coriander, bay leaf, and fennel seed. Set aside.
- In a large pan, cook chopped onions in 1 tablespoon olive oil until tender and translucent.
- Add chicken, cook until it starts to brown slightly.
- Add marinara, heavy cream, butter, spices, yogurt, and milk, stir well to form a coherent sauce. reduce heat to medium, simmer for about 20 minutes – sauce will thicken.
- After 20 minutes, taste. Season with salt and pepper, stir well, continue to cook for another 5-10 minutes.
- Serve over cauliflower rice.
Nutrition
Calories: 644kcal | Carbohydrates: 10g | Protein: 53g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 796mg | Potassium: 1248mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1643IU | Vitamin C: 12mg | Calcium: 105mg | Iron: 2mg