The best way to prepare Keto Butter Chicken in keto oil is to prepare it the night before. This allows it to marinate for 24 hours. If you forget this step, marinating for an hour or two will suffice.
As you may have guessed, one of the most important ingredients in this dish is butter! You can use whatever you have on hand, but more traditionally, clarified butter, also known as ghee, is used. An optional ingredient for this dish is fresh cilantro. If you don’t like this flavor, it’s easy enough to exclude. Nevertheless, the brightness of cilantro really complements the creaminess of this dish.
Keto Butter Chicken, with or without rice?
Keto chicken in oil is easy to preserve, despite the fact that this dish is traditionally served with rice. Cauliflower “rice” to the rescue! Rice from cauliflower is very easy to prepare at home. However, cauliflower rice has become so popular that it can be found in the frozen food section of any major grocery store.
Add another flavor to this keto chicken in oil by spicing up your taste. Cauliflower rice with our version of cilantro. You can also simply serve it in a bowl and enjoy it as an Indian ragout or use Shirataki rice. Keto naan (coming soon) is another great addition to this dish.
I like to use a combination of chicken breasts and thighs for additional flavor in this recipe. If you prefer one over the other, feel free to use all breasts or all thighs for this keto chicken in oil.
Keto Butter Chicken
- Preparation time: 30minutes min
- Cook Time: 27minutes min
- Marinade: 1day d
- Total time: 1day d 30minutes min
- Number of servings: 8 people
This classic Indian dish comes together quickly the next day after an overnight marinade.
Ingredients:
Chicken marinade
- 1 ½ pounds chicken breast , boneless, skinless
- 1 ½ pounds chicken thighs , boneless, skinless
- 1 cup Greek yogurt , plain
- 3 tablespoons fresh ginger , minced
- 4 cloves garlic , minced
- 4 teaspoons garam masala
- 2 teaspoons turmeric
- 2 teaspoons ground cumin
- 2 teaspoons red chili powder
- 1 teaspoon salt
Sauce
- 1 tablespoons olive oil
- 3 tablespoons oil
- 1 wide onion , chopped
- 3 cloves garlic , minced
- 1 tablespoon ginger , minced
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon Ground coriander
- 14 ounces crushed tomatoes
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons cilantro , chopped
- 2 tablespoons fresh cilantro , optional, for garnish.
- Cut the chicken fillet into pieces.
- Place the chicken in a large bowl or gallon ziplock bag.
- Add yogurt, ginger, garlic, garam masala, turmeric, cumin, chili powder, and salt to the chicken. Mix well or knead inside the ziplock.
- Place in the refrigerator to marinate for several hours or overnight.
- Heat oil in a large skillet over medium heat.
- Add chicken pieces in batches so they are not overcrowded. Fry the chicken until golden brown on all sides.
- Set aside and keep warm, the chicken will cook in the sauce.
- In the same skillet, heat butter.
- Add onions and cook for about 3 minutes or until translucent.
- Add garlic and ginger, fry for 1 minute.
- Add ground coriander, cumin, and garam masala. Let it sit for about 30 seconds, stirring occasionally.
- Add chopped tomatoes, chili powder, and salt and cook for about 15 minutes, stirring occasionally.
- Remove from heat, transfer the mixture to a blender, and blend until smooth. You may need to add a couple of tablespoons of water to help the mixture blend.
- Pour the pureed sauce back into the pan. Stir in cream and add the chicken back to the skillet.
- Cook for about 10 minutes until the chicken is cooked and the sauce has thickened. Add chopped cilantro just before serving.
- Garnish with chopped cilantro and serve with fresh hot cauliflower rice and keto naan if desired.
This serving of chicken curry contains approximately
- 362 kilocalories. It has 8 grams of carbohydrates,
- 39 grams of protein,
- 18 grams of fat, and
- 2 grams of fiber.
The net carbs in this serving are 8 grams. I hope this helps!
Enjoy your meal! 😊
