Prep Time: 20 Minutes
Cook Time: 1 Hour and 30 Minutes
Yields 4 Servings
(Rege, 2020)
Ingredients
For the Marinade and Chicken
- ½ cup sour cream
- 2 cloves garlic, minced
- 1 tbsp. lemon juice
- 1 tbsp. minced fresh ginger
- 2 tsp. garam masala
- ½ tsp. chili powder
- 1 tsp. ground cumin
- Kosher salt
- 1 ½ lb. boneless skinless chicken thighs, cut into bite-sized pieces
For the Sauce
- 2 tbsp. ghee, divided
- 1 medium yellow onion, minced
- 1 tbsp. minced fresh ginger
- 2 cloves garlic, minced
- 1 tbsp. tomato paste
- 2 tsp. garam masala
- ½ tsp. ground fenugreek
- 1 cup heavy cream
- Fresh cilantro leaves, for serving
- Cooked cauliflower rice, for serving (optional)
Directions
1. In a large bowl, whisk all the marinade ingredients with 1 teaspoon salt.
2. Add chicken and toss to coat. Cover with plastic and let marinate at least 30 minutes or up to two hours in the refrigerator.
3. In a large skillet over medium-hight heat, heat 1 tablespoon ghee.
4. Add marinated chicken and cook, tossing a few times until golden in places, about 5 minutes.
5. Transfer chicken to a plate.
6. Add remaining 1 tablespoon ghee to skillet along with onions. Cook, stirring occasionally, until softened and just turning golden, about 5 minutes.
7. Add the ginger and garlic and cook, stirring 1 minute.
8. Add tomato paste, 1 ½ cups water, garam masala, and fenugreek, and return chicken to the skillet. Bring to a simmer.
9. Stir in heavy cream and cook, simmering, until chicken is tender and cooked through, about 8 minutes.
10. Garnish with cilantro and serve over cauliflower rice, if desired.
11. Enjoy!
Works Cited
Rege, L. (2020, January 9). Keto Butter Chicken. Retrieved from delish: https://www.delish.com/cooking/nutrition/a30432686/keto-butter-chicken-recipe/