LOW CARB & KETO BUTTER CHICKEN


This keto butter chicken is ridiculously tasty, aromatic, and an absolute breeze to make! Plus, it just so happens to be a naturally low-carb dish! 

COOK TIME: 45 MINUTES

INGREDIENTS
FOR THE CHICKEN MARINADE:
  • 1 cup plain full-fat Greek-style 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 to taste
  • 2 tablespoons almond flour


TO SERVE:
  • 1/2 bunch cilantro leaves roughly chopped
  • keto naan (i.e. our grain free tortillas!) brushed with garlic-infused ghee
  • cauliflower rice



INSTRUCTIONS
  1. 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). 

Please visit gnom-gnom.com for full instructions.

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