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

Chicken Marinade
1.5 lb 680 g Boneless, skinless chicken thighs-cut into 1-inch pieces
2 tbsp 30 mL Plain full-fat yogurt
1 tbsp 15 mL Lemon juice
1 tsp 5 mL Garam masala
1 tsp 5 mL Turmeric powder
1/2 tsp 2.5 mL Cumin powder
1/4 tsp 1.25 mL Cayenne pepper (optional)
1/2 tsp 2.5 g Salt
Sauce
2 tbsp 30 g Butter
1 1 Medium onion-finely chopped
3 cloves 3 Garlic-minced
1 inch 2.5 cm Ginger-grated
1 tsp 5 mL Garam masala
1 tsp 5 mL Cumin powder
1/2 tsp 2.5 mL Coriander powder
1/4 tsp 1.25 mL Cayenne pepper (optional)
1 can (28 oz) 794 g Crushed tomatoes
1/2 cup 120 mL Heavy cream
1/4 cup 60 mL Water (or chicken broth)
1 tsp 5 mL Salt
1 tsp 5 mL Sweetener (e.g., erythritol or stevia, to taste)
Garnish
2 tbsp 30 mL Fresh cilantro-chopped

Equipment

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

Instructions

🎙️ Cook with voice coach

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.
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.
Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
Stir in the garam masala, cumin powder, coriander powder, and cayenne pepper (if using). Cook for 30 seconds until fragrant.
Pour in the crushed tomatoes and water (or chicken broth). Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
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.
Add the marinated chicken pieces to the smooth sauce. Stir to coat the chicken. Bring the mixture to a gentle simmer.
Cover the skillet and cook for 15-20 minutes, or until the chicken is cooked through and tender.
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.
Taste and adjust seasoning if needed. Stir in half of the chopped cilantro.
Serve hot, garnished with the remaining cilantro. This dish is great served with cauliflower rice or keto naan.