Paleo, Low Carb & Keto Butter Chicken

Paleo, Low Carb & Keto Butter Chicken

Prep Time Prep: 15m Cook Time Cook: 45m Total Time Total: 1h

Yield: 6

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Main

  • 1 cup plain full-fat Greek-style yogurt (or plain coconut 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*)
  • 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 (or coconut cream/full-fat milk, to taste)
  • 2 tablespoons almond flour
  • 1/2 bunch cilantro leaves (roughly chopped)
  • keto naan (i.e. our grain free tortillas!) (brushed with garlic-infused ghee)
  • cauliflower rice
  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). 
  2. Melt butter with oil in a large pan over medium heat until bubbly. Add in onion and cook, stirring often, until translucent. Add in garlic, ginger, cumin seeds and cinnamon. Continue to cook until onions are browned, stirring frequently. 
  3. Add in tomatoes, chili and season with salt. Cook until the tomatoes are fully cooked and the chili soft, about 10 minutes. 
  4. Add in the chicken with the yogurt marinade into the pan and cook for 5 minutes. Pour in stock and bring the mixture to a boil, lower the heat and simmer for 15 minutes.*
  5. Stir in cream and almond flour and continue to simmer for 10-15 minutes until chicken is fully cooked. Season to taste. 
  6. Serve right away over a bed of cauliflower rice and garnished with cilantro leaves. 

Ingredients

  • 1 cup plain full-fat Greek-style yogurt (or plain coconut 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*)
  • 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 (or coconut cream/full-fat milk, to taste)
  • 2 tablespoons almond flour
  • 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). 
  2. Melt butter with oil in a large pan over medium heat until bubbly. Add in onion and cook, stirring often, until translucent. Add in garlic, ginger, cumin seeds and cinnamon. Continue to cook until onions are browned, stirring frequently. 
  3. Add in tomatoes, chili and season with salt. Cook until the tomatoes are fully cooked and the chili soft, about 10 minutes. 
  4. Add in the chicken with the yogurt marinade into the pan and cook for 5 minutes. Pour in stock and bring the mixture to a boil, lower the heat and simmer for 15 minutes.*
  5. Stir in cream and almond flour and continue to simmer for 10-15 minutes until chicken is fully cooked. Season to taste. 
  6. Serve right away over a bed of cauliflower rice and garnished with cilantro leaves.