Keto Butter Chicken

Chicken, Indian, Keto, Low Carb, One Skillet/Pot
A keto version of this dish.

Ingredients (double recipe)

  • 2 lb. chicken breast
  • 2 cup Heavy Whipping Cream
  • 4 tbsp Butter
  • 3 tbsp tomato paste
  • 4 cloves garlic
  • 1/2 medium Onion
  • 3 tsp turmeric powder
  • 2 tsp ground ginger
  • 2 tsp Pink Himalayan Salt
  • 1.5 tsp chili powder
  • 1 tsp ground cinnamon

Directions

  1. Cut the chicken up into bite sized chunks and generously coat them in the turmeric, ginger, salt, chili powder and cinnamon. Set aside in a bowl.
  2. Heat a skillet to medium heat and add the butter. As the butter melts dice the onion and garlic and add it to the pan. Cook for 2-3 minutes until the onions are translucent and fragrant.
  3. Increase the pan heat to medium-high and add the chicken. Cook it almost entirely through – the outside should be white, about 3-5 minutes.
  4. Once the chicken looks almost fully cooked add in the heavy whipping cream and tomato paste. Using a spatula mix in the tomato paste so it runs smooth through the heavy whipping cream. It should be an orange color at this point. Turn the heat to medium-low and cover with a lid for 5-7 minutes.
  5. Remove lid and combine. The chicken is fully cooked, and you should be able to eat it. However, if you like a thicker curry sauce allow it to reduce with the lid off until it reaches the consistency you like.

Source: Keto Connect