This delicious Keto Indian Butter Chicken Curry is a great dinner to add to your meal rotation. It’s mildly spiced, creamy and just like your local Indian takeout - minus the carbs.
Place the marinade ingredients, except the chicken, into a small bowl and mix well.
Mix into the chicken. Cover and marinate in the fridge for at least 3 hours, or overnight for best results.
Place a large nonstick frying pan over high heat. Add 1 tablespoon of the ghee and brown the chicken. Set aside.
Place a large saucepan over high heat and add the remaining ghee, onion, garlic, ginger, cumin, garam masala, and coriander. Saute for 3-5 minutes until the onion has softened.
Add the tomato passata and salt and bring to a simmer.
Remove from the heat and use an immersion blender to puree the sauce.
Return over medium heat and add the cream and browned chicken. Simmer for 10 minutes, or until the chicken is cooked through.
Serve with a side of Keto Cauliflower Rice, cilantro and a drizzle of heavy cream.