Keto Butter Chicken is a rich and aromatic dish that features tender chicken cooked in a creamy tomato-based sauce. This recipe is perfect for those following a ketogenic diet and looking for a flavorful and satisfying meal. The combination of spices, butter, and cream creates a luxurious and indulgent dish that will satisfy your taste buds.
Keto Butter Chicken is a popular Indian-inspired dish that has been adapted to fit a low-carb lifestyle. Imagine succulent chicken pieces marinated in a blend of spices, then simmered in a creamy sauce made with tomatoes, butter, and cream. This dish is a true celebration of flavors, providing a balance of richness and spice that will leave you wanting more.
- Mixing bowl
- Large skillet or frying pan
- Knife for chopping
- Cutting board
- Cooking spoon
- Measuring cup and tablespoon
- Blender or food processor (optional)
- Calories: Approximately 350-400 calories per serving
- Total Fat: Around 25-30 grams
- Protein: Approximately 20-25 grams
- Carbohydrates: Roughly 6-8 grams
- Fiber: Approximately 2-4 grams
- Serve the Keto Butter Chicken over cauliflower rice or with a side of steamed vegetables for a complete and satisfying meal.
- Garnish with fresh cilantro or chopped green onions for added freshness and color.
- Pair it with a side of keto-friendly naan bread or roti to scoop up the delicious sauce.
- Add a dollop of Greek yogurt or sour cream on top for a cool and creamy contrast.
1. Marinate the chicken ahead of time to enhance the flavor. Allow the chicken to marinate for at least 30 minutes or overnight for the best results.
2. For a smoother sauce, blend the cooked tomato mixture in a blender or food processor before adding the cream.
3. Adjust the level of spice by adding more or less chili powder or cayenne pepper according to your taste preferences.
4. To make it even creamier, you can add a tablespoon of cream cheese or coconut cream to the sauce.
1. Substitute the chicken with paneer (Indian cheese) or tofu for a vegetarian version of the dish.
2. Add a handful of spinach or fenugreek leaves (methi) to the sauce for an extra nutritional boost.
3. For a dairy-free option, replace the butter and cream with coconut oil and coconut milk.
4. Experiment with different spice blends like garam masala or tikka masala to create unique flavor profiles.
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
3 tbsp ghee or butter
1 small onion, finely chopped
3 garlic cloves, minced
1 tsp grated ginger
2 tbsp tomato paste
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
1/4 tsp cayenne pepper
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
1/2 cup chicken broth
1/2 cup heavy cream
Salt and pepper to taste
Chopped fresh cilantro for garnish
Heat a large skillet over medium heat and melt the ghee or butter.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and grated ginger and sauté for an additional minute.
Add the tomato paste, ground cumin, ground coriander, turmeric powder, cayenne pepper, ground cinnamon, and ground cardamom. Stir the ingredients until they are well combined.
Add the bite-sized chicken pieces to the skillet and cook until they are browned on all sides, about 5-7 minutes.
Pour the chicken broth into the skillet and bring it to a simmer.
Reduce the heat to low and let the chicken simmer for 15-20 minutes or until it is fully cooked.
Stir in the heavy cream and let the sauce simmer for an additional 5-10 minutes, or until it has thickened to your desired consistency.
Season with salt and pepper to taste.
Garnish with chopped fresh cilantro and serve hot.
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