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This keto butter chicken is ridiculously tasty, aromatic, and an absolute breeze to make! Plus, it just so happens to be a naturally low-carb dish!
COOK TIME: 45 MINUTES
INGREDIENTS
FOR THE CHICKEN MARINADE:
- 1 cup plain full-fat Greek-style yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- kosher salt to taste
- 900 g boneless chicken skinless chicken, diced into bite-sized pieces*
FOR THE BUTTER SAUCE:
- 60 g butter or ghee
- 1 tablespoon vegetable oil such as avocado
- 1 medium onion peeled and diced
- 3 cloves garlic ran through a press
- 1 tablespoon freshly grated ginger
- 2 teaspoons cumin seeds optional
- 1/4 teaspoon ground cinnamon
- 1/2 14-ounce can diced tomatoes or 2 medium-sized tomatoes diced
- 1 jalapeno pepper seeded and diced
- kosher salt to taste
- 1/2 cup chicken stock
- 1/2-1 cup heavy cream to taste
- 2 tablespoons almond flour
TO SERVE:
- 1/2 bunch cilantro leaves roughly chopped
- keto naan (i.e. our grain free tortillas!) brushed with garlic-infused ghee
- cauliflower rice
INSTRUCTIONS
- Mix in a bowl yogurt, lemon juice, garam masala, turmeric, cumin, and season with salt to taste. Stir in chicken pieces. If possible, cover and refrigerate for a couple of hours (or up to a day).
Please visit gnom-gnom.com for full instructions.
