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

  1. Combine the marinade ingredients in a small bowl. pour over the diced chicken thighs, and marinate for 4 - 24 hours in the fridge, covered.
     
  2. Measure out the spice mix in a coffee cup.
     
  3. 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.
     
  4. Add the remaining butter and spice mix and stir to combine. Fry off for 2-3 minutes until fragrant.
     
  5. 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.
     
  6. Add the tin of tomatoes and tomato paste (2 Tbs). Stir to combine throughly and coat the chicken.
     
  7. Simmer for 20 minutes uncovered, stirring occasionally. **Prepare the side dish now**
     
  8. Add the almond flour (50g), cream (3/4 cup) and natvia (1/2 tsp). Let simmer for a further 5 minutes until thickened appropriately.