This recipe, based on one by America’s Test Kitchen, is completely wonderful. Aromatic, luscious, and delicious, it’s a perfect low carb entree.
Indian Butter Chicken (keto)
Serves 4 // 602 calories, 47g fat, 45g protein, 5g net carbs
½ onion, peeled and halved
3 large garlic cloves
2-inch fresh ginger, peeled and chopped
1 serrano chili, seeded
10 tablespoons unsalted butter, divided
1-½ teaspoons curry powder or garam masala
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon pepper
¾ cup water
¼ cup tomato paste
¾ teaspoon sea salt, divided
½ cup heavy cream
2 pounds boneless, skinless chicken thighs, trimmed
2 tablespoons chopped fresh cilantro, divided
In a food processor, add onion, garlic, chopped ginger, and serrano chili. Pulse until onion is coarsely chopped.
Melt 2 tablespoons (1 oz.) butter in large saucepan (I prefer a Dutch oven) over medium heat. Add the minced mixture and cook, stirring frequently, until mixture is softened and onion begins to brown, 6 to 8 minutes. Add curry powder/garam masala, coriander, cumin, and pepper and cook, stirring frequently, until very fragrant, about 1 minute.
Measure water, then add (right into the measuring cup) the tomato paste and ½ teaspoon salt. Whisk or stir until no tomato paste lumps remain. Pour into saucepan. Off heat, stir in cream and 6 tablespoons (3 oz.) butter. Transfer mixture to food processor and process well until butter sauce is very smooth. Hold sauce in food processor.
COOK THE CHICKEN
Rinse out the Dutch oven and wipe dry. Cut chicken thighs into 2-inch pieces and sauté in 2 tablespoons (1 oz.) butter until no longer pink inside.
ASSEMBLE & SERVE
Pour the butter sauce in the food processor (watch that blade!) over the thighs and warm over medium-high heat. Stir in 1 tablespoon cilantro and season with salt to taste. To serve, sprinkle with remaining 1 tablespoon cilantro.
Serve with Curried Cauliflower Pilaf.