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Creamy Keto Butter Chicken (30-Minute Recipe) – vegetarian recipe
Stav Kogan

Creamy Keto Butter Chicken (30-Minute Recipe)

A simplified, one-pan wonder that delivers all the decadent flavor of your favorite Indian restaurant in just about 30 minutes. Tender chunks of chicken swimming in a velvety, spiced tomato-cream sauce. It's luxuriously delicious, surprisingly easy, and keto-friendly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 507
Ingredients Method Nutrition

Ingredients
  

  • 3 tbsp (45 ml) unsalted butter
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon (5 ml / 0.2 fl oz) fresh ginger, minced
  • 1.5 pounds (680 g / 24 oz) grass-fed chicken breasts, cut into 0.75-inch chunks
  • 2 tomatoes, chopped finely
  • 1 tbsp (15 ml) garam masala
  • 1 teaspoon (5 ml / 0.2 fl oz) red chili powder
  • 1 teaspoon (5 ml / 0.2 fl oz) ground cumin
  • Salt and ground black pepper, to taste
  • 1 cup (240 ml) heavy cream
  • 2 tbsp (30 ml) fresh cilantro, chopped
  • For extra tender chicken, marinate the chunks in a mix of yogurt, lemon juice, and a pinch of the spices for at least 30 minutes before cooking.
  • To deepen the flavor, toast the dry spices (garam masala, chili powder, cumin) in the pan for 30 seconds after cooking the aromatics, just before adding the tomatoes.
  • Control the heat by adjusting the amount of red chili powder. For a milder curry, use half a teaspoon or substitute with paprika. For more heat, add a pinch of cayenne.
  • For a dairy-free version, substitute the heavy cream with full-fat canned coconut cream and the butter with coconut oil.

Method
 

  1. Directions
  2. Melt the butter in a large wok or skillet over medium-high heat.
  3. Add the chopped onion and sauté for 5-6 minutes until softened and golden.
  4. Stir in the minced garlic and ginger, cooking for another minute until fragrant. Be careful not to let it burn!
  5. Add the finely chopped tomatoes to the pan.
  6. Cook for 2-3 minutes, using the back of your spoon to gently crush them and release their juices, forming a thick paste.
  7. Add the chicken chunks, garam masala, red chili powder, ground cumin, salt, and pepper.
  8. Stir well to coat the chicken in the spices and cook for 6-8 minutes, or until the chicken is cooked through.
  9. Reduce the heat to low and stir in the heavy cream.
  10. Let the sauce simmer gently for 8-10 minutes, allowing it to thicken and the flavors to meld together.
  11. Stir occasionally.
  12. Garnish generously with fresh cilantro and serve immediately while hot.

Nutrition

Calories: 507kcalCarbohydrates: 4gProtein: 40.5gFat: 33.4g

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