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
8 tablespoons unsalted butter, divided
½ onion, chopped fine
3 large garlic cloves, minced
2-inch fresh ginger, grated
1 serrano chile, minced
1-½ teaspoons curry powder
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
¼ cup plain Greek yogurt
2 tablespoons chopped fresh cilantro, divided
Melt 2 tablespoons butter in large saucepan or Dutch oven over medium heat. Add onion, garlic, ginger, and serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 6 to 8 minutes. Add 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 until no tomato paste lumps remain. Pour into saucepan. Off heat, stir in cream and remaining 6 tablespoons butter. Transfer mixture to blender—in batches—and process until smooth, 30 to 60 seconds. Return sauce to now empty saucepan; set aside.
(Note: An easier alternative to the riff on a tandoor oven, below, is to simply sauté 1/2-inch pieces of chicken and add them to the butter sauce.)
Adjust oven rack 6 inches from broiler element and heat broiler. Set wire rack in aluminum foil–lined rimmed baking sheet and spray with olive oil spray. Pat chicken dry with paper towels. Combine chicken, yogurt, and remaining ¼ teaspoon salt in bowl and toss well to coat. Transfer chicken to prepared rack and broil until chicken is evenly charred and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling. Transfer chicken to cutting board and let rest for 5 minutes.
Meanwhile, warm sauce over medium-low heat. Cut chicken into 1/2-inch pieces and stir into sauce. Stir in 1 tablespoon cilantro and season with salt to taste. Sprinkle with remaining 1 tablespoon cilantro.
Serve with cauliflower pilaf.