Paleo, Low Carb & Keto Butter Chicken

This keto butter chicken is ridiculously tasty, aromatic, and a breeze to whip up! Plus, it just so happens to be a naturally low carb dish (and we've since added a dairy free and paleo option too!).

Course Main

Cuisine Indian

Keyword dairy free, gluten free, keto, low carb, paleo

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 367kcal

Ingredients

For the chicken marinade:

1 cup plain full-fat Greek-style yogurt or plain coconut yogurt
1 tablespoon lemon juice
1 tablespoon garam masala
2 teaspoons ground turmeric
1 teaspoon ground cumin
kosher salt to taste
900 g boneless chicken skinless chicken, diced into bite-sized pieces*

For the butter sauce:

60 g butter or ghee
1 tablespoon vegetable oil such as avocado
1 medium onion peeled and diced
3 cloves garlic ran through a press
1 tablespoon freshly grated ginger
2 teaspoons cumin seeds optional
1/4 teaspoon ground cinnamon
1/2 14-ounce can diced tomatoes or 2 medium-sized tomatoes diced
1 jalapeno pepper seeded and diced
kosher salt to taste
1/2 cup chicken stock
1/2-1 cup heavy cream or coconut cream/full-fat milk, to taste
2 tablespoons almond flour

To serve:

our keto naan (with yeast!) brushed with garlic-infused ghee
1/2 bunch cilantro leaves roughly chopped
cauliflower rice

Metric - US Cups

Instructions

Mix in a bowl yogurt, lemon juice, garam masala, turmeric, cumin, and season with salt to taste. Stir in chicken pieces. If possible, cover and refrigerate for a couple of hours (or up to a day).
Melt butter with oil in a large pan over medium heat until bubbly. Add in onion and cook, stirring often, until translucent. Add in garlic, ginger, cumin seeds and cinnamon. Continue to cook until onions are browned, stirring frequently.
Add in tomatoes, chili and season with salt. Cook until the tomatoes are fully cooked and the chili soft, about 10 minutes.
Add in the chicken with the yogurt marinade into the pan and cook for 5 minutes. Pour in stock and bring the mixture to a boil, lower the heat and simmer for 15 minutes.*
Stir in cream and almond flour and continue to simmer for 10-15 minutes until chicken is fully cooked. Season to taste.
Serve right away over a bed of cauliflower rice and garnished with cilantro leaves.

Notes

*Feel free to use bone-in (skinless!) chicken, you'll just have to cook it a little longer in the sauce (think around 30-45 minutes).

Please note that nutrition values for this dish may vary widely depending on the brands and amount of fresh produce you use (think onions and tomatoes).

Nutrition