Keto Butter Chicken
A delicious and rich butter chicken kept low carb but still full of all the right spices. This easy to make keto curry recipe is delicious served over cauliflower rice, zucchini noodles, or even on greens. Meal prep this for several days. The chicken only gets better as it soaks up more of the spices!
Servings: 8 servings
Calories: 356kcal
Ingredients
- 2 pounds chicken thighs boneless, cut into chunks
- 1/2 cup full fat greek yogurt
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
Sauce
- 2 tablespoons ghee or pastured butter
- 1/2 yellow onion minced
- 2 cloves garlic minced
- 1 tablespoons ginger grated
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon nutmeg freshly grated, if possible
- 1/8 teaspoon cayenne
- 1 cup coconut milk full fat, canned
Instructions
- Cut chicken into bite sized pieces, and then add it to a container for marinading. Add the rest of the marinade ingredients, and mix to combine evenly over the chicken. Allow marinade for 2 hours up to overnight.
- Heat a large skillet over medium high heat, and then add the chicken. Saute the chicken for about 10 minutes until it's just cooked through, and the remove it from the pan.
- Add the ghee or pastured butter, along with the garlic, onions, and freshly grated ginger. Reduce the heat to medium low, and allow these ingredients to slowly cook for about 10-12 minutes.
- Add the tomato paste, spices, and coconut milk. Stir well to combine, and then return the chicken to the sauce. Bring to a low simmer and continue to cook for about 5 minutes.
- Serve hot. Store leftovers in air tight containers in the refrigerator for up to 3 days.
Video
Nutrition
Calories: 356kcal | Carbohydrates: 4g | Protein: 21g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 121mg | Sodium: 408mg | Potassium: 356mg | Fiber: 1g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg