Description
A delicious Keto Indian Butter Chicken served with cauliflower rice, perfect for a low-carb meal.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (14 ounces) crushed tomatoes
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 medium head of cauliflower, grated into rice-sized pieces
- 2 tablespoons coconut oil
- Salt and pepper to taste
Instructions
- In a bowl, combine the chicken pieces with salt, black pepper, paprika, cumin, coriander, and garam masala. Toss to coat evenly and set aside to marinate for at least 30 minutes.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Add the marinated chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
- Pour in the crushed tomatoes and bring to a simmer. Reduce heat to low, cover, and let it cook for 15 minutes.
- Stir in the heavy cream and butter, mixing well to create a creamy sauce. Simmer for an additional 5-10 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper as needed.
- While the chicken is simmering, prepare the cauliflower rice. In a separate skillet, heat coconut oil over medium heat. Add the grated cauliflower and sauté for 5-7 minutes until tender. Season with salt and pepper to taste.
- Serve the butter chicken over the cauliflower rice, garnished with fresh cilantro.
Notes
- For extra heat, add a pinch of red pepper flakes or a chopped green chili when cooking the onions.
- To make it dairy-free, substitute the heavy cream with coconut cream and omit the butter.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg