Another in my series of Keto diet for my daughter is Keto Butter Chicken. Butter Chicken is a universal favourite Indian curry and is a widely loved by most Indians as well as westerners. My recipe of regular Butter Chicken is quite elaborate. But now I had to recreate it to be lower in carbs and Keto friendly.
My daughter was craving for some gravy as we Indians just love our curry. We had gone out and when I came home she said she was hungry and wanted to have lunch early. I defrosted the chicken pieces and marinated them fast. The Keto butter chicken was ready in no time.I knew she was hungry and rushed through the cooking and forgot to take pics while cooking.
The gravy of this chicken was divine according to my guinea pig as I do not know how it tasted. It was proved when she licked her bowl and spoon clean. As the name suggests you need to add liberal amounts of butter.
The secret to delicious butter chicken is in the marinade and then roasting it well but I barely had time for the marinade. I used regular yoghurt but in small quantity for the marinade. This helps the combined enzymes to break up and tenderise the meat.
Recipe for Keto Butter Chicken:
200 gms of chicken
1 tsp ginger-garlic paste
1 tsp coriander powder
1 tsp garam masala powder (optional)
1 teaspoon red chilli powder
2 tbsp yoghurt
1 tbsp of butter
1 tbsp fresh cream to garnish
½ cup chopped coriander for garnish
2tbsp Tomato puree
A pinch of food colour (optional)
Himalayan pink Salt to taste
For the marinade; in a bowl take the chicken pieces, the garlic and ginger paste, Himalayan Pink Salt , red chilli powder and 1 tsp coriander powder and the yoghurt. Smear all the pieces nicely. Usually, you need to let the chicken marinate at least for a few hours but I had no time and my quick fix way to get the chicken to absorb in all the marinade juices was to put it in a wok on high flame and let the chicken suck in all the juices. Keep it on the fire until it is nicely roasted.
Now take a wok and melt the butter in it and add a wee bit of ginger-garlic paste. Sauté and add the tomato puree. Add a pinch of this Himalayan Pink salt, which is much better than regular salt. Keep stirring till the tomatoes are done and the butter leaves the sides. Add the coriander and garam masala powder if you want to.
Add the roasted chicken pieces and cook for a couple of minutes, stirring all the while.
Remove from fire and transfer to a serving bowl. Garnish with the fresh coriander and drizzle the spoon over it.
This reminds me of my dear departed husband who would have poured in extra cream and made me add a dollop of cashew paste to the gravy.
The daughter enjoyed her Keto Butter Chicken lunch and there was one happy chica chirping away in my home.