Low Carb Keto Indian Butter Chicken

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.

Course Main Course

Cuisine Indian

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 469kcal

Author Faith

Ingredients

Spice Mix (you’ll use the entire mix for this recipe):

1 tablespoon garam masala spice mix
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/4 teaspoon fenugreek

For the Chicken

1 lb chicken breast skinless
2 teaspoons Spice Mix from recipe above
1/2 teaspoon sea salt
2 large cloves garlic crushed
2 tablespoons fresh lemon juice
3 tablespoons sour cream

Sauce:

4 tablespoons ghee
1 medium yellow onion diced
3 cloves garlic crushed
1 inch piece fresh ginger grated
Remaining Spice Mix from recipe above
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper flakes more or less to taste
1 1/2 cups low-sodium chicken bone broth or water
4 tablespoons tomato paste
1/2 cup grass-fed heavy whipping cream

For serving (optional):

A small handful of fresh cilantro leaves
Sliced red onion

Instructions

Mix together all of the spices for the mix and set aside.
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.
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.
Stir the cooked chicken and heavy whipping cream into the sauce.
Serve garnished with fresh cilantro and sliced red onion, if desired.

Notes

8.1g net carbs per serving

Nutrition