Low Carb Keto Indian Butter Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Low Carb Keto Indian Butter Chicken is every bit as rich and creamy as the original recipe; we lowered the carbs with a few easy modifications to the original recipe, so you can fit this delicious meal into a low-carb lifestyle.
Ingredients
Spice Mix (you’ll use the entire mix for this recipe):
  • 1 tablespoon garam masala spice mix
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon turmeric
  • ¼ teaspoon black pepper
  • ¼ teaspoon cinnamon
  • ¼ teaspoon fenugreek
Chicken:
  • 1 lb (450 g) boneless, skinless chicken breast
  • 2 teaspoons Spice Mix (from recipe above)
  • ½ teaspoon sea salt
  • 2 large cloves garlic, crushed
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons sour cream
Sauce:
  • 4 tablespoons grass-fed clarified butter (ghee)
  • 1 medium yellow onion, diced
  • 3 large cloves garlic, crushed
  • 1-inch piece fresh ginger, grated
  • Remaining Spice Mix (from recipe above)
  • ½ teaspoon sea salt
  • ¼ teaspoon crushed red pepper flakes (more or less to taste)
  • 1½ cups (355 ml) low-sodium chicken bone broth or water
  • 4 tablespoons tomato paste
  • ½ cup (120 ml) grass-fed heavy whipping cream
For serving (optional):
  • A small handful of fresh cilantro leaves
  • Sliced red onion
Instructions
  1. Mix together all of the spices for the mix and set aside.
  2. Mix together all ingredients for the chicken in a medium bowl. Cover and refrigerate at least 2 hours, but up to 2 days. Cook the chicken until fully done (it’s no longer pink in the center) skewered on a grill or in a 400F oven for about 10 to 12 minutes.
  3. For the sauce, heat the ghee in a medium-large deep-sided skillet over medium heat. Once hot, add the onion and cook until softened and starting to caramelize, about 20 minutes, stirring occasionally. Stir in the garlic, ginger, and remaining spice mix and cook 1 minute, stirring constantly. Stir in the salt, crushed red pepper flakes, chicken broth, and tomato paste. Bring up to a boil, and then reduce the heat to simmer and cook 10 minutes. Cool slightly and then carefully puree using an immersion or regular blender. Return the sauce to the skillet.
  4. Stir the cooked chicken and heavy whipping cream into the sauce.
  5. Serve garnished with fresh cilantro and sliced red onion, if desired.
Macros
Serving size: ¼ of recipe Calories: 469kcals Fat: 31g Potassium: 583mg Net Carbs: 8.2g Carbohydrates: 9.8g Sodium: 676mg Fiber: 1.7g Protein: 37.7g
Recipe by The Keto Queens at https://theketoqueens.com/low-carb-keto-indian-butter-chicken/