Low Carb & Keto Butter Chicken
Calories 950kcal
Ingredients
- 1 cup greek yogurt (plain full-fat)
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- kosher salt (plain full-fat)
- 900 grams boneless chicken (plain full-fat)
- 60 grams butter (plain full-fat)
- 1 tablespoon vegetable oil (plain full-fat)
- 1 onions (medium
- 3 cloves garlic (plain full-fat)
- 1 tablespoon ginger (plain full-fat)
- 2 teaspoons cumin seed (plain full-fat)
- 1/4 teaspoon ground cinnamon
- 7 ounces diced tomatoes (plain full-fat)
- 1 jalapeno chilies (plain full-fat)
- kosher salt (plain full-fat)
- 1/2 cup chicken stock
- 1 cup heavy cream (plain full-fat)
- 2 tablespoons almond flour
- 1/2 bunch cilantro leaves (plain full-fat)
- 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).
- Melt butter with oil in a large pan over medium heat until bubbly.
- Add in onion and cook, stirring often, until translucent.
- Add in garlic, ginger, cumin seeds and cinnamon.
- Continue to cook until onions are browned, stirring frequently.
- Add in tomatoes, chili and season with salt.
- Cook until the tomatoes are fully cooked and the chili soft, about 10 minutes.
- Add in the chicken with the yogurt marinade into the pan and cook for 5 minutes.
- Pour in stock and bring the mixture to a boil, lower the heat and simmer for 15 minutes.*Stir in cream and almond flour and continue to simmer for 10-15 minutes until chicken is fully cooked.
- Season to taste.
- Serve right away over a bed of cauliflower rice and garnished with cilantro leaves.
Originally posted 2019-02-20 18:14:35.
