Keto Butter Chicken - Indian Curry
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.
Servings: 6 servings
Calories: 581kcal
Ingredients
Marinade Ingredients
- ½ cup Full Fat Greek Yogurt
- 3 cloves Garlic crushed
- ½ inch Ginger finely grated
- 2 teaspoons Garam Masala ground
- 1 teaspoon Turmeric ground
- 1 teaspoon Cumin ground
- 1 teaspoon Kashmiri Chili Powder
- 1 teaspoon Salt
- 2 pound Chicken Thighs cut into quarters
Curry Ingredients
- ¼ cup Ghee
- 1 small Onion diced
- 3 cloves Garlic crushed
- ½ inch Ginger finely grated
- 2 teaspoons Cumin ground
- 2 teaspoons Garam Masala ground
- 1 teaspoon Coriander ground
- 10 ounces Tomato Passata
- 1 teaspoon Salt
- 1 cup Heavy Cream
Instructions
- 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.
Nutrition
Serving: 200g | Calories: 581kcal | Carbohydrates: 7g | Protein: 27g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 223mg | Sodium: 984mg | Potassium: 573mg | Fiber: 2g | Sugar: 3g | Vitamin A: 910IU | Vitamin C: 7mg | Calcium: 91mg | Iron: 3mg