Keto Butter Chicken
Tender, creamy and buttery keto Butter Chicken.
Servings: 4 people
Calories: 468kcal
Ingredients
Marinade
- 1 Medium Onion roughly chopped
- 1 Medium sized Tomato roughly chopped
- 1 tbsp fresh Coriander chopped
- 2 cm piece fresh Ginger roughly chopped
- 3 Garlic Cloves roughly chopped
- 2 tsp Tomato Puree
- 2 tsp Garam Masala
- 1 tsp Chilli Powder
- 1/2 tsp Salt
- 120 ml Double Cream
Main Ingredients
- 600 g Chicken Thighs skined, boned and cut into bitesize pieces
- 55 g Ghee or Butter
- 5.5 g fresh Coriander chopped for serving
- 40 ml Double Cream to serve
Instructions
Marinade
- Put all of the marinde ingredients into a food processor, less the cream and blend until smooth. Add the cream and blend slighlty as to not thicken the cream.
- Add the marinade to the chicken cover and place into the fridge for 20 minutes.
Cook
- Heat half of the butter in a large saute pan over a medium to high heat. Remove the chicken from the marinade and reserve the remaining marinade. Place the marinaded chicken into the hot pan and fry for between 5 and 10 minutes until browned on both sides. Don't be afraid to let the chicken get some good colour.
- Pour the remaining marinade and butter into the pan, turn down to simmer and cover for about 15 minutes.
- Once cooked season with a little more salt to taste.
Serve
- Serve drizzled with the cream and chopped fresh coriander and with some Spiced Roasted Cauliflower and Saag Paneer to complete a perfect Keto Indian dinner.
Notes
This recipe was derived from Diet Doctor.
The calories are a guide calculated using myfitnesspal so may not be 100% correct.