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Keto Butter Chicken

moderator Date: August 1, 2018
Region: INDIAN
Cuisine: Punjabi
TYPE: White Meat
Course: Main Course

Prep Time

15Mins

Cooking Time

45Mins

Servings

5servings

Introduction

WHAT IS KETO DIET?

Ketogenic diets focus on enhancing the process of Ketosis. Ketosis is a natural process wherein the body pledges to help you survive when the food intake is low. During the ketosis process, your body produces ketones which are come from the breakdown of liver fats.
The whole purpose of this diet is to induce the body into the ketosis metabolic state. The main aim here is not to do this through the starvation of calories but instead aim to do this through the starvation of carbs. Which means that the ketogenic diet is carbs-free or very low on carbs. The lower the composition of carbs in your keto diet, the quicker your body produces ketones.

ABOUT BUTTER CHICKEN

Butter chicken or murgh makhani pronounced is a dish, originating from the Indian subcontinent, of chicken in a mildly spiced curry sauce. It is commonly eaten in the capital of India, Delhi.
There are many variations on the composition and spicing of the sauce. Spices may include cardamom, cumin, cloves, cinnamon, coriander, pepper and fenugreek leaves (also known as Kasuri methi. Cream may be used in the sauce or as a garnish. Cashew paste may be used as a thickener.
Garnishes can include butter, cream, green chillies, coriander, and fenugreek.

MORE ABOUT THIS RECIPE OF THE KETO BUTTER CHICKEN

The keto butter chicken is rather healthy. There is not much difference between the normal recipe and the keto recipe but the keto recipe calls for the use of only olive oil or coconut oil.
The addition of cream gives you the fat requirement as per the keto macros. Make sure to use chicken thigh or any other pieces except the chicken breasts. Since the chicken breasts can dry out very quickly, they are best to be avoided.
Make this rich and lush keto butter chicken and have fun on this amazing diet!

Keto Butter Chicken

nutrition information

Nutrition Info Per Serving
Energy 482.63 Cal Protein 28.26 g
Lipid 32.15 g Carbohydrate 21.89 g
Fiber 3.58 g Sugar 0.64 g

Ingredients List

Quantity Units Ingredients Notes
1.00 tbsp SALT
1.00 tbsp TURMERIC GROUND
1.00 tbsp CINNAMON GROUND
1.00 tbsp GINGER GROUND
2.00 tbsp CHILI POWDER
500.00 gm CHICKEN Boneless pieces
1.00 tbsp GARAM MASALA
1.00 tbsp CUMIN SEED GROUND / POWDERED
1.00 tbsp FENUGREEK SEED PREFERABLY FENUGREEK LEAVES
1.00 tbsp GARLIC
1.00 tbsp GINGER
2.00 ONIONS
2.00 TOMATOES
50.00 gm BUTTER WITH SALT
0.10 litre SOUR CREAM 100ml of CREAM
3.00 tbsp CORIANDER LEAF
3.00 tbsp OLIVE OIL

Steps

  1. Into a blender, add the onions, tomato, ginger and garlic and blend well to a fine puree. Set aside.
  2. Into a bowl, add bite-size chicken pieces, add all the powders, fenugreek leaves and cumin powder and let it rest for over 3 hours.
  3. Into a hot non-stick pan, add 2 tablespoons of olive oil and lay out the chicken to make sure that every piece has direct pan heat.
  4. After 2 minutes on the high flame, flip over all the pieces and let it cook for another 2 - 3 minutes.
  5. Then drop in the butter all over the pan and reduce to a low flame.
  6. After 2 to 3 minutes, add in the puree (from step 1) and mix well.
  7. Cover the lid and cook on high flame for over 5 minutes.
  8. Occasionally stir and check for seasoning.
  9. Finally, take off the pan from the heat and add in the cream and mix well.
  10. Check for the final seasoning and serve with a good garnish of coriander leaves.