February 1st, 2019
Keto Butter Chicken | LCHF | 2 Ways
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
So I finally decided it was time to create my version of a keto Butter Chicken. I have tried my share of Butter Chicken in the past and felt that most could do with a little bit more intense flavour and real lurve….
When I undertake a recipe that is steeped in tradition, and that also has such a huge cult following I do my research first.
I then test a few others and then I blend my own style of cooking with the best flavours from the techniques of many traditionalists. A Keto Butter Chicken recipe just had to be done.
Butter Chicken – 2 Ways
So one I learnt was that Butter Chicken was originally developed using the left over marinated chicken cooked in a tandoor and put into a rich gravy with tomatoes and cream.
So it got me to thinking that I might do both a tandoor style version and one with chicken pieces cooked within the gravy.
Tandoor Style Butter Chicken
To achieve the tandoor style keto butter chicken I simply marinated a whole chicken and cooked it over indirect heat in my Kamado Joe.
Ironically the Kamado Joe is a kind of tandoor as it is a giant egg shaped, clay grill, barbecue and smoker. By enclosing the chicken within Kamado Joe I was able to get the perfect result.
I simply baked my marinated chicken at 180℃ until an internal temperature of 165℃ was achieved.
The chicken is then wrapped in foil and left to rest for 30 minutes. I then serve with the sauce and some Hemp Naan.
Butter Chicken – 3 Easy Steps
1. Marinate for at least 3 hours. You want the spices to get into that chicken and it also lets the colour develop.
2. Choose your preferred cooking style.
3. Make a rich spice filled gravy. Tada! Keto Butter Chicken!
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Butter Chicken (Murgh Makhani)
Ever since I started blogging 5 years ago I have seen my share of Butter Chicken love by the masses. Personally I never ate Indian growing up, and only started making curries in the naughties. I do have more of my own style but with this recipe I really wanted to create a recipe that is truly authentic. So I have done it two ways. One the way a lot of you love with with pieces of chicken cooked within the sauce and another with a whole marinated chicken cooked Tandoor style and then into that rich thick unctuous gravy for a delicious combination. I hope you love this Butter Chicken
Prep Time: 30 mins
Cook Time: 25 mins
Marinating time: 4 hrs
Total Time: 55 mins
Calories: 509kcal
Servings: 4 serves
Tap or hover over number to scale ingredientsIngredients
CHICKEN MARINADE
- 800 g chicken breast or thigh, cut into 3 -4 cm cubes
- 2 garlic cloves finely minced
- 3 cm ginger peeled and finely grated
- 1 teaspoon salt flakes
- ½ teaspoon ground cumin
- ½ tsp garam masala
- ½ teaspoon red Tandoori food colouring optional
- ½ tsp ground turmeric
- ½ teaspoon hot chilli powder I use Kashmiri chilli powder
- 2 tablespoons lemon juice
- 70 g Greek yoghurt plus extra to serve
CURRY SAUCE
- 2 tablespoons ghee or melted unsalted butter
- ½ onion finely minced
- 2 garlic cloves finely chopped
- 1 teaspoon ginger paste
- 2 brown cardamom pods bruised
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon hot Kashmiri chilli powder
- 1 tablespoon fenugreek leaves
- 1 teaspoon red Tandoori food colouring
- 400 g tomatoes crushed, or Enchilada sauce (recipe on page 105)
- 2 tablespoons lemon juice
- 40 g unsalted butter
- 100 g thickened cream
- 2 teaspoons gelatin
TO SERVE
- Fresh coriander leaves cauliflower rice and extra yoghurt.
Instructions
CONVENTIONAL METHOD
- In a large non-reactive bowl combine all marinade ingredients and coat chicken well. Cover and chill for 3-4 hours.
- Melt ghee in a pan and add onion, garlic, ginger, cardamom, coriander, garam masala, turmeric, and chilli powder. Stir well and fry for 1-2 minutes until fragrant.
- Add fenugreek leaves, Tandoori colouring (if using) tomatoes and lemon juice. Bring to a simmer and reduce by a third. Add chicken to pan.
- Turn heat down and cook chicken on low simmer for 8 minutes.
- Add the butter, cream and gelatin. Stir continuously until the butter has melted and the sauce is thick and velvety. (Add more gelatin as needed if sauce is not thick enough).
- Serve with cauliflower rice, coriander leaves and extra yoghurt.
THERMOMIX® METHOD
- In a large non-reactive bowl combine all marinade ingredients and coat chicken wellCover and chill for 3-4 hours.
- Add ghee, onion, garlic, ginger, cardamom, coriander, garam masala, turmeric and chilli powder to bowl and cook 2 minutes/98℃/MC off/stir speed/ basket on top to stop splatter.
- Add fenugreek leaves, Tandoori colouring (if using) tomatoes and lemon juice and continue to cook 12 minutes/100℃/MC off /speed stir/ basket on top.
- Add chicken and cook 7 minutes/100℃/basket on top/reverse/stir.
- Add the butter, cream and gelatin. Cook 4 minutes/100℃/basket on top/reverse/stir.
- (Add more gelatin as needed if sauce is not thick enough). Serve as above.
Notes
1. This dish can also be made with whole chicken or chicken on the bone. 2. Marinate a whole chicken with the marinade. 3. Bake indirectly it in the Kamado Joe at 180℃ on indirect heat until an internal temp of 165℃ is reached. Then serve with sauce. 4. Recipe can be stored in the freezer for up to 3 months.
Nutrition
Serving: 1serve | Calories: 509kcal | Carbohydrates: 9g | Protein: 46g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 204mg | Sodium: 851mg | Potassium: 1028mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1510IU | Vitamin C: 23.8mg | Calcium: 65mg | Iron: 1.5mg | Net Carbs: 8g
Tried this recipe?Mention @meganellam or tag #madcreations!
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7 Comments
Great recipe! My family loved it and I will be making this dinner again.
This is a family favourite in our house. I often make a double batch so I always have one in the freezer.
Amazing, easy & full of flavour.
Really delicious. Thanks for a keto friendly Thermomix version!
You are most welcome xx
This is lovely and so simple to make! A real ‘fresh’ tasting butter chicken without all the carbs, yes! We had it with a few lettuce leaves and mini cucumbers, a delicious combo with the curry. Thank you!
Could you substitute gelatin for almond meal,say?
Yes you can use any nuts. The gelatin was added as a healthy low carb thickener instead of nuts