Keto Butter Chicken
Ingredients
Marinade
- 1 Tsp minced garlic
- 1 Tsp minced ginger
- 1/2 cup yoghurt
- 1 Tbs olive oil
- 1/2 Tbs salt
- 1/2 Tsp chilli flakes
- 1 Tsp garam masala
- 600g Chicken Thighs Diced
Spice Mix
- 1/2 Tsp cinnamon
- 2 whole cloves
- 1/4 Tsp cardamom
- 1 Tsp cumin
- 1/2 Tsp paprika
- 1/4 Tsp fennel seeds
- 1/2 Tsp chilli powder
- 1 Tsp garam masala
Butter Chicken Sauce
- 1/2 brown onion - finely diced
- 125g butter
- 1 Tsp minced garlic
- 1 Tsp minced ginger
- 1 400g tin crushed tomatoes
- 2 Tbs tomato paste
- 50g almond flour
- 3/4 cup cream
- 1/2 Tsp natvia
Directions
- Combine the marinade ingredients in a small bowl. pour over the diced chicken thighs, and marinate for 4 - 24 hours in the fridge, covered.
- Measure out the spice mix in a coffee cup.
- Place a large, deep frying pan over medium-high heat and add half the butter (approx 65g) and the chopped onion, garlic and ginger. Saute until the onion is lightly browned.
- Add the remaining butter and spice mix and stir to combine. Fry off for 2-3 minutes until fragrant.
- Add the marinated chicken and combine with the onion and butter mixture. Continue to cook for 5-7 minutes until the chicken is lightly browned and you cannot see any pink bits.
- Add the tin of tomatoes and tomato paste (2 Tbs). Stir to combine throughly and coat the chicken.
- Simmer for 20 minutes uncovered, stirring occasionally. **Prepare the side dish now**
- Add the almond flour (50g), cream (3/4 cup) and natvia (1/2 tsp). Let simmer for a further 5 minutes until thickened appropriately.