Keto Butter Chicken
Yogurt-marinated chicken thighs seared and simmered in a smooth, blended tomato and cream sauce with garam masala and kasuri methi. No sugar. Serves 5 at 9.4g net carbs each.
Equipment
- Large deep skillet 12-inch
- Blender vent the lid for hot sauce
- Mixing Bowl for the marinade
- Instant-read thermometer optional, for 165°F
Ingredients
For the chicken and marinade
- 28 oz boneless skinless chicken thighs cut into bite-size pieces
- 1/2 cup plain whole-milk yogurt not Greek, unsweetened
- 1 1/2 tbsp garlic minced
- 1 tbsp fresh ginger finely grated
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp Kashmiri chili powder or sweet paprika
- 1 tsp salt
- 2 tbsp olive oil for searing
For the sauce
- 2 tbsp ghee or 1 tbsp butter + 1 tbsp oil
- 1/2 large yellow onion chopped
- 1 1/2 tbsp garlic minced
- 1 tbsp fresh ginger finely grated
- 1 1/2 tsp ground cumin
- 1 1/2 tsp garam masala
- 1 tsp ground coriander
- 1 cup crushed tomatoes canned
- 1 tsp Kashmiri chili powder adjust to taste
- 1 1/4 tsp salt or to taste
- 1 cup heavy cream
- 1/2 tsp kasuri methi dried fenugreek leaves
- 2 tbsp fresh cilantro chopped, to garnish
Instructions
Marinate and sear the chicken
- Marinate: In a large bowl, stir together the plain whole-milk yogurt, 1 1/2 tbsp garlic, 1 tbsp fresh ginger, 2 tsp garam masala, the ground turmeric, 1 tsp ground cumin, 1 tsp Kashmiri chili powder and 1 tsp salt. Add the chicken thighs and coat well. Cover and refrigerate at least 30 minutes, or overnight.
- Sear: Heat the olive oil in a large, deep skillet over medium-high heat. Sear the chicken in 2-3 batches without crowding, about 3 minutes a side, until browned in spots. Set aside; it finishes cooking in the sauce.
Make the sauce
- Soften: Lower the heat to medium and melt the ghee in the same pan. Cook the yellow onion about 6 minutes until soft, scraping up the browned bits. Add the remaining 1 1/2 tbsp garlic and 1 tbsp fresh ginger and cook 1 minute.
- Spice: Stir in 1 1/2 tsp ground cumin, 1 1/2 tsp garam masala and the ground coriander for about 20 seconds, until fragrant. Add the crushed tomatoes, the remaining 1 tsp Kashmiri chili powder and 1 1/4 tsp salt.
- Blend: Remove from the heat and blend until completely smooth, adding up to 1/4 cup water if needed. Fill the blender no more than halfway and vent the lid.
- Simmer: Return the sauce to the pan and stir in the heavy cream. Crush the kasuri methi between your palms into the sauce. Add the chicken and its juices and simmer 8-10 minutes, until the sauce is thick and the chicken reaches 165°F.
- Serve: Taste and adjust the salt. Garnish with the fresh cilantro and serve with cauliflower rice or low-carb naan.
Notes
No sugar. Using 1 cup of crushed tomatoes with the full cup of cream keeps the sauce mellow. If it tastes sharp, simmer a few minutes longer.
Kashmiri chili powder is mild and very red. Sweet paprika is the closest swap; add a pinch of cayenne for heat.
Nutrition counts the chicken raw and the whole marinade. The kasuri methi counts as zero. Serving suggestions are not included.
Storage: 4 days in the fridge or 3 months in the freezer. Reheat gently over medium-low heat with a splash of water; do not boil.