Keto Butter Chicken
This 5-Ingredient Keto Butter Chicken is a quick and easy twist on the classic Indian dish, featuring rich flavors and a creamy sauce that's perfect for low-carb diets.
Ingredients
Main Ingredients
- 450 grams Boneless & Skinless Chicken Thighs
- 15 grams Butter
- 1 Tsp Kasuri Methi (Dried Fenugreek Leaves)
- 150 ml Tomato Puree
- 100 ml Heavy Cream Can substitute with coconut cream for a dairy-free option
- 1 Tbsp Avocado Oil
- 50 ml Water
- Salt & Pepper to taste
Instructions
Preparation
- Season your chicken with salt and pepper, ensuring every piece is nicely coated.
- In a skillet over medium-high heat, add the avocado oil and let it warm up.
- Sear each piece of chicken for about 3–4 minutes on each side until golden brown and fully cooked, then set aside.
Cooking
- In the same skillet, add the butter and allow it to melt while scraping the bottom to release the chicken’s delicious bits.
- Stir in the tomato puree, followed by the kasuri methi and water. Cover and let it simmer for about 5 minutes.
- Lower the heat and slowly add the heavy cream, mixing until the sauce is smooth and creamy.
- Return the chicken to the skillet and let everything simmer together for 1–2 more minutes on low heat.
Serving
- Serve hot over cauliflower rice or with keto naan for a truly satisfying experience.
Notes
To elevate your dining experience, consider serving this butter chicken in a beautiful bowl over cauliflower rice and sprinkle with fresh cilantro or chili flakes for an extra kick.