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keto butter chicken

4.8

(483)

www.ketoconnect.net
Your Recipes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Cost: $7.48 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Serve with low carb naan or over cauliflower rice. Enjoy!

Step 7

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.