Keto Butter Chicken Curry

September 23, 2020

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Keto Butter Chicken Curry is a recipe that took one of the most traditional Indian recipes, the butter chicken, and made it compatible with the ketogenic diet and other low carb diets.

The recipe for Indian butter chicken, murgh makhani, is of Punjabi origin, in northern India. It is a very simple recipe in its preparation. It is basically a curry with a base of tomato, butter and a little cream, which give this dish a very creamy finish.

Since I stopped eating carbohydrates, I have been looking for recipes in Indian and Pakistani cultures that are adapted to my new diet and I have found pleasant surprises like this butter chicken. I hope you like it as much as I do.

Just with the name of this recipe, we already know that it has to be very rich, because it is a curry made with a butter sauce, which tends to be very creamy and delicious. Curries are by default a keto meal; you just need to accompany them with cauliflower rice or a coconut flour roti. As such, this recipe is enjoyable either by yourself or with any family or friends you wish to entertain when Covid-19 lockdown restrictions are lowered.

Each serving has 4g of net carbohydrates.

For Video Tutorial Click Here

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Keto Butter Chicken Curry

Keto Butter Chicken Curry is a recipe that took one of the most traditional Indian recipes, the butter chicken, and made it compatible with the ketogenic diet and other low carb diets. You can serve this delicious dish with either coconut flour roti or cauliflower rice. It is enjoyable either by yourself or with any family or friends you wish to entertain when Covid-19 lockdown restrictions are lowered.

5 from 1 vote

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Indian

Servings 4 people

Calories 394 kcal

Ingredients

1/2 kg chicken
1 tbsp greek yogurt
1 1/2 tsp ginger
1 1/2 tsp garlic
1 1/2 tsp red chilli powder
1/2 tsp garam masala
1/4 tsp turmeric powder
1 tsp paprika powder kashmiri deghi mirch
1 pinch food colour
4 tbsp olive oil
4 tbsp butter
1 onion small
1 tomato small
1 tsp fenugreek leaves
1 tbsp cream fresh

Instructions

Cut boneless chicken into small pieces.
Now mix greek yogurt, ginger paste, garlic paste, red chili powder, garam masala powder, turmeric powder, kashmiri pepper and food colour.
Apply the masala on the chicken.
Add salt to taste and mix again.
Cover the chicken and leave it in the fridge for half an hour or overnight. The longer you leave it, the better the taste.
Now take a pan, and add olive oil to it.
Add the chicken to the pan when it's hot enough, and cook well.
Take the chicken out of the pan once it's done, and add 2 tbsp of butter to the pan.
Add onions, ginger garlic, tomatoes, red chili powder, garam masala powder, salt and fry well.
Once the onions and tomatoes have been cooked, take out this mixture and blend into a nice gravy.
Now reheat the gravy in the same pan, and add the chicken to it.
Add 2 more tbsp of butter, along with fenugreek leaves.
Cook for 2 - 3 minutes.
Then add fresh cream and mix well.
Serve butter chicken with coconut flour roti or cauliflower rice, and enjoy.