EASY BUTTER CHICKEN

on

 Easy to make Indian Butter Chicken recipe that’s so creamy and full of flavor. A low carb chicken recipe with authentic rich flavors that will have you going for seconds. The perfect weeknight recipe that’s comforting, filling, and delicious all year round.

LOW CARB CHICKEN RECIPE

Restaurant-style butter chicken recipe made in the comfort of your home with the same great taste. Chicken marinated in Indian Inspired spices to create juicy and tender chicken chunks, simmered in a rich and creamy sauce. The most authentic and delicious Indian butter chicken recipe you will ever have. Serve over some basmati rice, quinoa, or brown rice, and a side of Naan for dipping. This healthy butter chicken recipe is dairy-free and also keto-friendly for those looking for a low carb creamy buttery chicken meal.

HOW TO MAKE BUTTER CHICKEN

  • Marinade the chicken: Start by marinating the chicken. In a large glass bowl, combine the olive oil with garlic powder, garam masala, cumin, chili powder, and salt. Add the chicken and toss to coat with the marinade. Cover with plastic wrap and refrigerate for at least 6 hours, up to 24 hours.
  • Cook the chicken:  Heat 2 tablespoons of ghee or clarified butter in a large skillet over
  • medium-high heat. Use tongs to add the marinated chicken pieces to the skillet in a single layer, leaving behind the excess marinade, and brown on all sides. Cook the chicken in batches, if necessary, and
  • don’t worry about cooking it all the way through at this stage. Transfer the browned chicken to a plate.
  • To make the sauce: Add another tablespoon of ghee to the skillet, and reduce to medium heat. Add the onion, garlic, garam masala, ginger, chili powder, coriander, and cayenne, and stir to combine. Cook
  • the mixture for 45 seconds, then add the tomato sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally. Stir in the coconut cream, and return to a simmer.
  • Add in the chicken to sauce: Return the browned chicken pieces to the skillet, along with any accumulated juices, and use a wooden spoon to settle the chicken into the sauce. Simmer for 10-15 minutes over medium-low heat, until the chicken, is tender and cooked through.
  • Garnish and serve: Season to taste with salt and pepper if necessary. Garnish with chopped cilantro and serve hot.

TIPS AND SUBSTITUTES

  1. Allow the chicken to marinate for a good 6 hours to get the best flavors out of this recipe.
  2. Use Ghee or any neutral flavor oil instead of the butter or Ghee. For a healthier option, you may use coconut oil.
  3. Cream: We used coconut cream for a healthier dairy-free option. Feel free to use heavy cream or whipping cream.
  4. For a lighter version, you may use low-fat cream and milk. But it won’t be as creamy and thick. You may thicken the sauce with a bit of flour.

FREQUENTLY ASKED QUESTIONS

IS BUTTER CHICKEN KETO

Butter chicken is high in fat and protein and thus a keto-friendly recipe. It is low in carbs and ideal for those who are on the keto diet. You may have to skip on the side of rice and Naan.

WHAT TO SERVE WITH BUTTER CHICKEN

Butter chicken is great with a side of basmati rice and fresh Naan or you can try this Scallion Pancake recipe. You may also serve with brown rice or quinoa. Try some flatbread for dipping or some papadums.

WHAT TO DO WITH LEFTOVER CHICKEN

It is best to store your leftover chicken in the fridge or freezer. Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

We loved this easy butter chicken recipe and hope you love it too. If you make it, please leave us some feedback in the comment section below. Also, don’t forget to share it with friends and family on social media. Tag us if you take any pics so we can reshare your remakes.

Comments

Post a Comment