Main courses
Better Butter Chicken
Ingredients
For the Marinade
- 2 tsp chilli powder
- 2 whole green chillies
- 1 tsp fresh garlic, finely chopped
- 1 tbsp grated ginger
- 1/2 tsp turmeric powder
- 1 tsp Himalayan pink salt
- 1 tsp paprika
- 1 tsp dhania jeera powder (coriander/cumin)
- 1/2 tsp garum masala
- 200ml double cream yoghurt
- 2 cardamom pods
- 1 small cinnamon stick
- 6-10 saffron strands
For the Sauce
- 60g Kerrygold Original Irish Butter
- 1/2 onion, chopped
- 1 tsp cayenne pepper
- 2 tsp fresh garlic, finely chopped
- 1 tbsp grated ginger
- A few stands of saffron
- 1 can diced tomatoes (no sugar added version)
- 1/2 cup fresh cream
- 2 tbsp freshly ground almonds
Also
- 20g Kerrygold Original Irish Butter, for sautéing the chicken
- 700g chicken fillets or boneless thigh
Directions
Recipe by: Somayya Jhaveri (@somzzj_keto)
Butter chicken is a delicious North Indian dish made up of intense, complex flavours. Our keto version tastes as authentic as the best restaurants. It's incredibly flavourful, wonderfully creamy and also happens to be one of my favourite keto meals that are so easy to prepare. This will quickly become a weekly staple on your dinner table.
1. Cut the chicken into pieces and marinate overnight or for a few hours.
2. Melt 20g of Kerrygold butter in a pot, add the chicken and braise on medium to high heat until 3/4 way cooked. This should take about 5 to 10 minutes. Remove from the heat and keep aside.
3. In a separate pot, sauté the onions in 60g of Kerrygold butter until translucent.
4. Add the remaining ingredients besides the fresh cream and almond powder.
5. Simmer on low for 5 to 10 minutes until the tomatoes begin sticking to the pot. Ensure it does not burn.
6. Remove from the heat and use a stick blender to blend all together into a creamy sauce. Alternatively, you may transfer the mixture into any blender then return it to the pot.
7. Now add in the fresh cream and almond powder. Mix together.
8. Add your chicken to this sauce and simmer together for 5 minutes on low until cooked through.
9. Garnish generously with chopped coriander and a swirl of cream.
Serve with delicious keto rotis or on top of a steaming bowl of cauliflower rice. This Better Butter Chicken dish will convince you that Keto is certainly a very delicious healthy lifestyle.
Butter chicken is a delicious North Indian dish made up of intense, complex flavours. Our keto version tastes as authentic as the best restaurants. It's incredibly flavourful, wonderfully creamy and also happens to be one of my favourite keto meals that are so easy to prepare. This will quickly become a weekly staple on your dinner table.
1. Cut the chicken into pieces and marinate overnight or for a few hours.
2. Melt 20g of Kerrygold butter in a pot, add the chicken and braise on medium to high heat until 3/4 way cooked. This should take about 5 to 10 minutes. Remove from the heat and keep aside.
3. In a separate pot, sauté the onions in 60g of Kerrygold butter until translucent.
4. Add the remaining ingredients besides the fresh cream and almond powder.
5. Simmer on low for 5 to 10 minutes until the tomatoes begin sticking to the pot. Ensure it does not burn.
6. Remove from the heat and use a stick blender to blend all together into a creamy sauce. Alternatively, you may transfer the mixture into any blender then return it to the pot.
7. Now add in the fresh cream and almond powder. Mix together.
8. Add your chicken to this sauce and simmer together for 5 minutes on low until cooked through.
9. Garnish generously with chopped coriander and a swirl of cream.
Serve with delicious keto rotis or on top of a steaming bowl of cauliflower rice. This Better Butter Chicken dish will convince you that Keto is certainly a very delicious healthy lifestyle.
