Butter chicken, also known as Murgh Makhani, is a popular Indian dish that is rich, creamy, and flavorful. Traditional butter chicken recipes are typically high in carbs due to the use of sugary sauces and high-carb thickeners. However, this keto-friendly version of butter chicken is just as delicious and uses low-carb ingredients to keep the carb count down.
Recipe:
Ingredients:
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup unsalted butter
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tsp grated fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 cup canned crushed tomatoes
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro
- Salt and black pepper, to taste
Instructions:
- In a large skillet over medium heat, melt the butter.
- Add the diced onion to the skillet and sauté until it is soft and translucent.
- Add the minced garlic and grated ginger to the skillet and cook for another minute.
- Add the chicken to the skillet and cook until it is browned on all sides.
- Add the turmeric, cumin, coriander, paprika, and cayenne pepper to the skillet and stir to coat the chicken.
- Add the crushed tomatoes to the skillet and bring the mixture to a simmer.
- Reduce the heat to low and add the heavy cream to the skillet.
- Simmer the sauce for 10-15 minutes, stirring occasionally, until it has thickened and the chicken is cooked through.
- Add salt and black pepper to taste.
- Garnish with chopped cilantro and serve hot.
Nutrition Facts:
This recipe makes six servings, and the nutrition facts per serving are as follows:
- Calories: 480
- Fat: 38g
- Protein: 25g
- Carbs: 7g
- Fiber: 2g
- Net Carbs: 5g