Keto Butter Chicken
Served alongside with cauliflower rice, the tasty and aromatic keto butter chicken recipe is a perfect dish to get on hand of Keto and low-carb eaters.
Cooked in the way of an Indian curry, this butter chicken can definitely grasps eater’s attention at the first sight, then tantalize their taste buds, and finally, fill their stomach.
Not just that, both healthy eaters and food lovers can’t help falling in love with it taste and color. To serve it right at home, please find out the recipe for Keto butter chicken given below. It promises to work with you, definitely!
Keto Butter Chicken
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutes385
kcalServed alongside with cauliflower rice, the tasty and aromatic keto butter chicken recipe is a perfect dish to get on hand of Keto and low-carb eaters.
Ingredients
1 lb chicken breast, cut into bite-sized chunks
1 cup heavy whipping cream
2 tbsp butter
1.5 tbsp tomato paste
1.5 tsp turmeric powder
3/4 tsp chili powder
2 cloves garlic, diced
1/4 medium onion, diced
1 tsp ground ginger
1 tsp pink salt
1/2 tsp ground cinnamo
Directions
- In a bowl, combine turmeric, ginger, salt, chili powder and cinnamon. Coat the chicken thoroughly with the mixture. Set aside.
- Melt the butter in a skillet over medium heat. Add in diced onion and garlic. Stir frequently for 2-3 minutes until the onions are translucent and fragrant.
- Increase the heat to medium-high and add the chicken. Cook for about 3-5 minutes until the chicken almost entirely cooked.
- Add heavy whipping cream and tomato paste in the skillet. Stir with a spatula until the paste and cream are well blended. Turn the heat to medium-low and cover with a lid for 5-7 minutes.
- Remove lid and combine. Season to taste if needed. If you like a thicker curry sauce, allow it to reduce with the lid off until it reaches the consistency you like.
- Serve right away over cauliflower rice.
Notes
- If you do not eat up all the butter chicken at a time, store it in a sealed container for up to 10 days in the fridge and 2 months in the freezer.