Keto Buttery Butter Chicken


Looking for an evening delight, look no further.  This Buttery Chicken dish is not just for the adults, it will seat the whole family.  I had to think twice before sharing this original recipe, but because you and I are on the same journey, I’ll let you in on the secret. 

Years ago we loved takeout, so easy, so fast, always warm. What more was really needed right? As our tastes matured we gradually wanted more than just take out could offer. However, we still needed all the perks of a takeout meal. 

Though this recipe doesn’t come with a world-class chef, we know the world you live in and we understand the great difficulties and challenges you come upon daily to feed your family and to stick with keto or any diet plan when you’re in a rush.

At times it seems easier to just go with the flow then it is to even ‘think’ about trying to keep up with this keto lifestyle. No longer do you have to live in an isolated wilderness, we have your answer and its a Buttery Golden Goodness.

It’s time to grab your pan and start cooking, because this mother butter is ALL KETO!

 

Print Recipe
Keto Buttery Butter Chicken
A Buttery Golden Goodness - This chicken dish is better than takeout!
Course Keto, Main Dish
Cuisine Indian
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
Ingredients
  • 1 tbsp Ghee or Butter
  • 1 large Onion chopped
  • 4 Cubbed Chicken Breasts
  • 1 1/2 tsp Fresh Ginger Grated (Fine)
  • 1 1/2 tsp Fresh Garlic Crushed
  • 1 tbsp Coriander Powder
  • 1 1/2 tsp Cumin Powder
  • 1 tsp Hot Chili Powder (add more for preferred spice level- at end)
  • 2 tbsp tomato paste
  • 1 tsp Garam Masala Powder
  • 1/2 cup Heavy Whipping Cream or Coconut Cream
  • 1 1/2 tsp Himalayan Salt
  • Garnish Cilantro and/or Dried Fenugreek Leaves
Course Keto, Main Dish
Cuisine Indian
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
Ingredients
  • 1 tbsp Ghee or Butter
  • 1 large Onion chopped
  • 4 Cubbed Chicken Breasts
  • 1 1/2 tsp Fresh Ginger Grated (Fine)
  • 1 1/2 tsp Fresh Garlic Crushed
  • 1 tbsp Coriander Powder
  • 1 1/2 tsp Cumin Powder
  • 1 tsp Hot Chili Powder (add more for preferred spice level- at end)
  • 2 tbsp tomato paste
  • 1 tsp Garam Masala Powder
  • 1/2 cup Heavy Whipping Cream or Coconut Cream
  • 1 1/2 tsp Himalayan Salt
  • Garnish Cilantro and/or Dried Fenugreek Leaves
Instructions
  1. Add Ghee or Butter and the Chopped Onions to a deep skillet / frying pan. Begin frying on very low temperature. Cover and saute the onions for 10 minutes until they are translucent and as mushy as you can get them! (Don't burn the onions! If they seem to be starting to burn add a small amount of water occasionally to stop it.)
  2. Add the Cubed Chicken Breasts to the Pan. Add Ginger, Garlic, Coriander, Cumin and Chili Powder. Mix & Sautee all ingredients for 1 minute.
  3. Mix in Tomato Paste and Garam Masala. Stir the mixture.
  4. Now, add the heavy whipping cream slowly. Stir to mix. Add Salt and Cover to let simmer on low for 15- 20 mins.
  5. Garnish & Serve with a side of Sauteed Veggies.

[related-post id=”8870″]