Name: Keto Butter Chicken (Standard)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 1.5 lb Boneless, skinless chicken thighs-cut into 1-inch pieces; 2 tbsp Plain full-fat yogurt; 1 tbsp Lemon juice; 1 tsp Garam masala; 1 tsp Turmeric powder; 1/2 tsp Cumin powder; 1/4 tsp Cayenne pepper (optional); 1/2 tsp Salt; 2 tbsp Butter; 1 Medium onion-finely chopped; 3 cloves Garlic-minced; 1 inch Ginger-grated; 1 tsp Garam masala; 1 tsp Cumin powder; 1/2 tsp Coriander powder; 1/4 tsp Cayenne pepper (optional); 1 can (28 oz) Crushed tomatoes; 1/2 cup Heavy cream; 1/4 cup Water (or chicken broth); 1 tsp Salt; 1 tsp Sweetener (e.g., erythritol or stevia, to taste); 2 tbsp Fresh cilantro-chopped

Recipe tier

¾ lb Free-range chicken thighs
2 tbsp Full-fat, unsweetened Greek yogurt
1 tbsp Freshly squeezed Meyer lemon juice
1 tsp Freshly ground garam masala
½ tsp Premium Kashmiri chili powder
½ tsp Organic ground cumin
½ tsp Organic ground coriander
¼ tsp Fine sea salt
1½ tbsp Clarified butter (Ghee)
½ large Large shallot
2.5 cloves Garlic paste
1 inch Fresh ginger paste
1½ pods Green cardamom pods
½ pod Black cardamom pod
½ leaf Bay leaf
1.5 pieces Whole star anise
⅛ tsp Saffron threads
½ tsp Ground turmeric
1 tsp Freshly ground garam masala
½ tsp Ground toasted cumin
½ tsp Ground toasted coriander
⅛ tsp Smoked paprika
½ can (28 oz) Organic whole peeled tomatoes
¼ cup Organic heavy cream
⅛ cup Organic chicken bone broth
½ tbsp Organic tomato paste
½ tsp Fine sea salt
½ tsp Allulose or monk fruit sweetener
1 tbsp Fresh mint and cilantro blend
½ tbsp Kashmiri chili oil

Equipment

Mixing bowls
Measuring cups and spoons
Large skillet or Dutch oven
Blender (or immersion blender)
Knife
Cutting board

Instructions

🎙️ Cook with voice coach

1. In a bowl, combine all Chicken Marinade ingredients. Add the chicken pieces and toss to coat. Cover and marinate for at least 2 hours, or up to 12 hours in the refrigerator for maximum flavor.
2. Heat the ghee in a heavy-bottomed enameled cast iron pot over medium-low heat. Add the minced shallot and cook slowly until deeply caramelized and jammy, about 15-20 minutes. This slow caramelization is key.
3. Add the garlic paste, ginger paste, bruised green cardamom, black cardamom, bay leaf, and star anise. Sauté gently for 1-2 minutes until very fragrant, being careful not to burn.
4. Stir in the steeped saffron water, ground turmeric, freshly ground garam masala, ground toasted cumin, ground toasted coriander, and smoked paprika. Cook for 30 seconds until the spices bloom and become fragrant.
5. Add the hand-crushed organic whole peeled tomatoes, organic chicken bone broth, and organic tomato paste. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 25 minutes, allowing the flavors to deepen and meld.
6. Remove the whole spices (cardamom, bay leaf, star anise) from the sauce. Carefully transfer the sauce to a high-powered blender or use an immersion blender to achieve an exceptionally smooth consistency. If desired, pass through a fine-mesh sieve for ultimate silkiness. Return the sauce to the pot.
7. Add the marinated chicken pieces to the smooth sauce. Stir to coat the chicken evenly. Bring the mixture to a very gentle simmer.
8. Cover the pot and cook for 20-25 minutes, or until the chicken is perfectly cooked through and has absorbed the rich flavors of the sauce.
9. Stir in the organic heavy cream, fine sea salt, and allulose or monk fruit sweetener. Gently warm through for 3-5 minutes. Do not allow the sauce to boil after adding the cream, as it can curdle.
10. Taste and adjust seasoning as needed, ensuring a perfect balance of sweet, savory, and tangy notes.
11. Serve immediately in shallow bowls. Garnish generously with the fresh mint and cilantro blend and a drizzle of Kashmiri chili oil, if desired. Serve with delicate cauliflower rice pilaf or almond flour keto flatbread.