Low Carb Butter Chicken

The Easy Butter Chicken Recipe embodies the distinguished flavors of India without the traditional fuss. This is an addictive recipe and you won't soon forget the warm spices dancing across your tounge. You can bet that your whole family will love this amazing dish and ask for it again.

Course dinner, Main Course

Cuisine Indian

Keyword chicken, gluten free

Prep Time 15

Cook Time 25

Marinating time - Miniumum 30

Total Time 1 10

Servings people

Calories 383kcal

Author Brandy

Equipment

Ingredients

Chicken Marinade

24 oz Chicken cut into bite sized pieces - boneless, skinless thighs or breast.
1/2 cup greek yogurt *full fat - or sour cream works well too.
2 tsp garlic granulated
1 tsp ginger ground
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon cumin ground
1 teaspoon red chili powder
1 teaspoon salt

Sauce

½ cup onion sliced o
3 cloves garlic
1 tbsp ginger about a two inch piece
2 tsp garam masala
1 teaspoon coriander ground
1 ½ teaspoons cumin ground
14 oz Tomatoes diced or crushed
1 tsp red chili powder *to taste - I use a spicy indian chili powder.
1 tsp salt or to taste
1 tablespoon Allulose
2 tablespoons ghee or butter
1 cup heavy cream

For Cooking the Chicken

2 tablespoons olive oil

Optional Garnish (Highly Recommended)

1 tsp kasoori methi *to taste

Instructions

Marinade

Cut chicken into bite sized pieces.
In a large ziplock bag, combine the yogurt and all of the spices for the marinade. Knead with your hands to combine.
Add chicken and knead until all of the pieces are coated and chill in the fridge. Marinate for at least 30 minutes and overnight if time allows. The longer, the better.

Make the Sauce - this is an nontraditional method that works well

Add all of the sauce ingredients EXCEPT ghee and heavy cream to a blender or food processor and blitz until smooth. Set aside.
Pour the sauce in a medium sauce pan and simmer on medium/low for 10-15 minutes while you start browning the chicken. It will reduce and get deeper in color.

Put it together

Heat oil in a large skillet or wok pot over medium/high heat. When the oil shimmers, add chicken. Discard any marinade leftover in the bag.
Fry chicken until browned for only few minutes on each side.Let brown on one side before stirring or flipping.
The point is to get some browning on all of the pieces and not to worry about cooking all the way through. This is important to the flavor.
(Don't worry, you'll finish cooking the chicken to perfection in the sauce.)
Turn the heat off of the sauce and add the heavy cream and ghee. Stir until combined.
Pour the sauce and kasoori methi over the top of the chicken and simmer on medium/low, stirring occasionally for another 10 minutes or so until simmering, thickened, hot and cooked through.
Garnish with chopped cilantro or chives and serve with fresh, hot riced cauliflower or other sides. Suggestions in post.

Nutrition