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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