KETO CUISINE

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 Hello ladies and gents this is the Viking telling you that today we are talking about 

Keto Butter Chicken


Our keto butter chicken is a long standing favorite for its simplicity and authentic flavor.

30 minutes

4 servings

385kcal

prep time: 10 minutes cook time: 20 minutes


Ingredients:

  • 1 lb chicken breast
  • 1 cup Heavy Whipping Cream
  • 2 tbsp Butter
  • 1.5 tbsp tomato paste
  • 2 cloves garlic
  • 1/4 medium Onion
  • 1.5 tsp turmeric powder
  • 1 tsp ground ginger
  • 1 tsp Pink Himalayan Salt
  • 3/4 tsp chili powder
  • 1/2 tsp ground cinnamon


Instructions:

  1. Cut the chicken up into bite sized chunks and generously coat them in the turmeric, ginger, salt, chili powder and cinnamon. Set aside in a bowl.
  2. Heat a skillet to medium heat and add the butter. As the butter melts dice the onion and garlic and add it to the pan. Cook for 2-3 minutes until the onions are translucent and fragrant.
  3. Increase the pan heat to medium-high and add the chicken. Cook it almost entirely through – the outside should be white and this will take about 3-5 minutes.
  4. Once the chicken looks almost fully cooked add in the heavy whipping cream and tomato paste. Using a spatula mix in the tomato paste so it runs smooth through the heavy whipping cream. It should be an orange color at this point. Turn the heat to medium-low and cover with a lid for 5-7 minutes.
  5. Remove lid and combine. The chicken is fully cooked and you should be able to eat it. However, if you like a thicker curry sauce allow it to reduce with the lid off until it reaches the consistency you like.
  6. Serve with low carb naan or over cauliflower rice. Enjoy!

NOTE: You can store the butter chicken in a sealed container for up to 10 days in the fridge and 2 months in the freezer. You can also use chicken thighs instead of breast for a higher fat content.


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