Paleo, Low Carb & Keto Butter Chicken
The keto butter chicken is ridiculously tasty, aromatic, and a breeze to whip up!
Ingredients
- For the Chicken Marinade:
- 1 cup plain full-fat Greek-style yogurt or plain coconut yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- kosher salt to taste
- 2 pounds boneless chicken skinless, diced into bite-sized pieces For the Butter Sauce:
- 4 tablespoons butter or ghee
- 1 tablespoon avocado oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 2 teaspoons cumin seeds (optional)
- 1/4 teaspoon ground cinnamon
- 14-ounce can diced tomatoes
- 1 jalapeno pepper seeded and diced
- kosher salt to taste
- 1/2 cup chicken stock
- 1/2-1 cup heavy cream or coconut milk to taste
- 2 tablespoons almond flour
Directions
- Mix in a bowl yogurt, lemon juice, garam masala, turmeric, cumin, and season with salt to taste. Stir in chicken pieces. If possible, cover and refrigerate for a couple of hours (or up to a day).
- Melt butter with oil in a large pan over medium heat until bubbly. Add in onion and cook, stirring often, until translucent. Add in garlic, ginger, cumin seeds and cinnamon. Continue to cook until onions are browned, stirring frequently.
- Add in tomatoes, chili and season with salt. Cook until the tomatoes are fully cooked and the chili soft, about 10 minutes.
- Add in the chicken with the yogurt marinate into the pan and cook for 5 minutes. Pour in stock and bring the mixture to a boil, lower the heat and simmer for 15 minutes.
- Stir in cream and almond flour and continue to simmer for 10-15 minutes until chicken is fully cooked. Season to taste.
- Serve right away over a bed of cauliflower rice and garnish with cilantro and Keto Naan.
Recipe Courtesy of gnom-gnom.com
Low Carb Keto Lifestyle 
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