, photo by , nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Keto Indian butter chicken
Ingredients
- 1 (4 oz.) 1 (110 g) tomato, choppedtomatoes, chopped
- 1 (4 oz.) 1 (110 g) yellow onion, choppedyellow onions, chopped
- 2 tbsp 2 tbsp fresh ginger
- 2 2 garlic clove, choppedgarlic cloves, chopped
- ½ tbsp ½ tbsp dried coriander (cilantro) leaves
- 1 tbsp 1 tbsp tomato paste
- 1 tbsp 1 tbsp garam masala seasoning
- ½ tbsp ½ tbsp chili powder
- 1 tsp 1 tsp salt
- ¾ cup 180 ml heavy whipping cream
- 2 lbs 900 g boneless chicken thighs, cut into bite-sized pieces
- 3 oz. 85 g butter or ghee
- ½ cup (¼ oz.) 120 ml (8 g) fresh cilantro, for serving (optional)
- ¼ cup 60 ml heavy whipping cream, for serving (optional)
- 1 lb 450 g cauliflower, chopped into bite-sized pieces
- ½ tsp ½ tsp turmeric
- ½ tbsp ½ tbsp coriander seed
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 2 oz. 55 g butter
Instructions
Indian butter chicken
- Add tomato, onion, ginger, garlic, coriander, tomato paste, and spices to a food processor. Mix until smooth. Add the cream and mix for a couple of seconds.
- Marinate the chicken in the mixture for at least 20 minutes, but preferably more, in the refrigerator.
- Heat a third of the butter over medium-high heat in a large frying pan. Remove the chicken from the marinade (reserve the marinade), and fry in the butter for 5 minutes.
- Pour the marinade over the chicken and add the rest of the butter. Simmer over medium heat for 15 minutes or until the chicken is fully cooked. Season with salt to taste.
- Garnish with fresh cilantro and drizzle with a splash of cream.
Oven-roasted cauliflower
- Preheat the oven to 400°F (200°C).
- Spread the cauliflower out on a large sheet pan into an even layer.
- Season with spices and butter. Bake for 15 minutes.
Tip
If you have time, you can marinate the chicken the day before you're actually cooking it. The chicken will be incredibly soft and it's going to taste even more heavenly!
Slow cooker
This stew is an excellent dish to make in a slow cooker. Place fried chicken in the cooker and add the marinade and butter. Cook for 4–6 hours on low temperature. Season with salt.
On the grill
You can also grill the chicken instead of frying it. To do so, thread the marinated chicken cubes onto skewers and grill over medium heat, turning occasionally, for about 15 minutes, or until the chicken is done.
Put the marinade together with the butter in a frying pan and let simmer for about 15 minutes. Serve the sauce with the grilled chicken and cauliflower.
Dairy free
You can use canned coconut milk in place of heavy cream to make this dish dairy-free.
111 comments
It would be more fruitful to use these recipes from Monika Gowardan:
http://maunikagowardhan.co.uk/cook-in-a-curry/tandoori-chicken-tikka-...
http://maunikagowardhan.co.uk/cook-in-a-curry/butter-chicken-murgh-ma...
They can *easily* be modified to be low carb (i.e. take out of the flour and honey :P) and would produce a butter chicken dish way more authentic and about 10x as delicious as this recipe.
Thank you for your input. We strive to make the recipes as simple as possible. That's why we chose to skip the grilling part (even though the taste would be even better and more authentic as you mentioned). Regarding the seasoning we chose to use garam masala instead which actually contains cloves, cinnamon and cardamom :)
Have a great day!
Thanks for the comment. Adding the garam masala will not achieve the same affect. You don't want to grind the spices and consume them - you want to infuse the flavours into the butter and build the sauce from that - it will come out very differently than just adding garam masala.
In Indian Cooking, Garam Masala is more of a garnish - sprinkled in small amounts near the end of the dish. It is very rare in my experience (and I've cooked at least 100 different indian recipes) for it to be a major component in Indian food.
Simplicity is okay - I'm down for that - but the dish should be called something like "Jill's Easy Low-Carb Butter Chicken".
Personally, kashmiri chili powder is what makes the dish red, and the flavour is unmistakable. That also makes it possible to go much, much easier on the tomatoes, which would ironically make it even lower carb.
If you wanted to substitute kashmiri chili powder, then use 1 part cayenne with 3 parts smoked paprika. It won't be identical, but it will be a lot closer compared to a regular chili powder blend that India doesn't even use.
Just my thoughts,
Katie
https://www.dropbox.com/s/i5a0wbyl0hjzpzt/2018-07-01%2010.55.17.jpg?dl=0
I just used whole chicken thighs because I was lazy, but you could debone them and cut into pieces to make actual chicken tikka - it really doesn't matter that much. The one benefit to keep them as thighs is that it's easy to separate servings after it's cooked.
To cook the chicken, marinate it overnight in a spice mix, without the tomatoes - there's no need to even use whole tomatoes. Put them on skewers on top of a roasting pan on a rack, and pour 1 cup of water in the roasting pan to trap the fat and marinade to prevent burning. Bake them at 375 degrees for 20 minutes, and then set the broiler to high and cook both sides until slightly charred.
Make the sauce in a french oven - start with butter, whole spices, onions, then move on to ginger/green chilis, and then spices with tomato paste, and then the cream. Season with salt - probably 1/2 teaspoon. Put all of the charred chicken in a coating them and mixing everything for a 8 minutes on very low heat.
The final touch is to add apple cider vinegar. Usually fresh lemon juice is used to add more of an acid component to the dish, but that's 2-3g of carbs, so not doing that. 1/2 teaspoon of apple cider vinegar not only protects against insulin resistance, but adds the missing acid element the dish is missing.
Basically, follow these recipes below, but exclude wheat flour from the marinade and replace with almond flour. To the butter chicken sauce, replace the honey and lemon with apple cider vinegar at the end. The dish doesn't need sweetness to taste good and I don't miss it.
http://maunikagowardhan.co.uk/cook-in-a-curry/tandoori-chicken-tikka-...
http://maunikagowardhan.co.uk/cook-in-a-curry/butter-chicken-murgh-ma...
Anyway, that's what I think one should do.
btw: I agree with John and Heather, and we really should be grateful to the Diet Doctor/Contributors for all their advice/assistance and recipes.
Thank You everyone at Diet Doctor.
You’ve changed our lives. Thank you!!
I am not sure of a possible substitute for this recipe.
There is no sweetener in this recipe.
thanks to anyone who has some ideas on that.
Yes, that's fine. Just a heads up that chicken breast has more protein and less fat than dark meat.
Unfortunately, I do not have the breakdown of the separate components of the dish.