Keto Butter Chicken

Instructions

1. In a bowl, combine all Chicken Marinade ingredients. Add the chicken pieces and toss to coat. Cover and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. While the chicken is marinating, melt the butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
3. Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
4. Stir in the garam masala, cumin powder, coriander powder, and cayenne pepper (if using). Cook for 30 seconds until fragrant.
5. Pour in the crushed tomatoes and water (or chicken broth). Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
6. Once the sauce has simmered, carefully transfer it to a blender or use an immersion blender to puree until smooth. Return the sauce to the skillet.
7. Add the marinated chicken pieces to the smooth sauce. Stir to coat the chicken. Bring the mixture to a gentle simmer.
8. Cover the skillet and cook for 15-20 minutes, or until the chicken is cooked through and tender.
9. Stir in the heavy cream, salt, and sweetener. Cook for another 2-3 minutes, stirring, until the sauce is heated through and slightly thickened. Do not boil after adding cream.
10. Taste and adjust seasoning if needed. Stir in half of the chopped cilantro.
11. Serve hot, garnished with the remaining cilantro. This dish is great served with cauliflower rice or keto naan.