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Keto Butter Chicken
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Keto Butter Chicken is first marinated in a spiced sour cream mixture and then drowned in a super savory, creamy garam masala sauce—low carb and delicious.
Ingredients
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0.5 c. sour cream
2 cloves garlic, minced
1 tbsp. lemon juice
1 tbsp. minced fresh ginger
2 tsp. garam masala
0.5 tsp. chili powder
1 tsp. ground cumin
Kosher salt
1.5 lb. boneless skinless chicken thighs, cut into bite-sized pieces
2 tbsp. ghee, divided
1 medium yellow onion, minced
1 tbsp. minced fresh ginger
2 cloves garlic, minced
1 tbsp. tomato paste
2 tsp. garam masala
0.5 tsp. ground fenugreek
1 c. heavy cream
Fresh cilantro leaves, for serving
Cooked cauliflower rice, for serving (optional)
Instructions
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1.
In a large bowl, whisk all the marinade ingredients with 1 teaspoon salt. Add chicken and toss to coat. Cover with plastic and let marinate at least 30 minutes or up to two hours in the refrigerator.
2.
In a large skillet over medium-hight heat, heat 1 tablespoon ghee. Add marinated chicken and cook, tossing a few times until golden in places, about 5 minutes. Transfer chicken to a plate.
3.
Add remaining 1 tablespoon ghee to skillet along with onions. Cook, stirring occasionally, until softened and just turning golden, about 5 minutes. Add the ginger and garlic and cook, stirring 1 minute.
4.
Add tomato paste, 1 1/2 cups water, garam masala, and fenugreek, and return chicken to the skillet. Bring to a simmer. Stir in heavy cream and cook, simmering, until chicken is tender and cooked through, about 8 minutes.
5.
Garnish with cilantro and serve over cauliflower rice, if desired.