Keto Indian Butter Chicken!
Combine 800 g chicken breast cut into bite-size pieces with 1/2 cup plain yogurt, 1 1/2 Tbsp garlic, 1 Tbsp grated ginger, 2 tsp garam masala, 1 tsp turmeric, 1 tsp cumin, 1 tsp chili powder and 1 tsp salt. Marinate at least one hour or up to overnight.
Heat 2 Tbsp olive oil in a large pan or pot and add add your chicken in batches, making sure not to crowd the pan. Sear over medium high for a few minutes on each side and put on a plate to the side. We’re not cooking it through at this point, just getting a nice brown crust on the outside.
Add 2 Tbsp ghee or butter to the same pot and one chopped onion. Cook for 5 – 6 minutes, using a wooden spoon to scrape the brown bits from the chicken up into the onions to add deep brown color and depth of flavor. Add 1 1/2 Tbsp chopped garlic, 1 Tbsp finely grated ginger, 1/2 Tbsp cumin, 1/2 Tbsp garam masala, 1 tsp coriander, 1 tsp chili powder, one 15 ounce can crushed tomatoes and a little over a teaspoon of salt.
Cook for about 8 to 10 minutes until it thickens up and is a dark brownish red color. Add mixture to the blender and purée until smooth. Add back to your hot pan and add in one cup heavy whipping cream and 1 Tbsp sweetener. Toss your chicken into the sauce and simmer for about 10 -15 minutes until the chicken is cooked through.
Serve with buttered cauliflower rice (or regular rice if you’re not keto or low carb) and cilantro.
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