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Mad Creations Keto Butter Chicken
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5 from 6 votes!

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.
Prep Time30 minutes
Cook Time25 minutes
Marinating time4 hours
Total Time55 minutes
Course: Main Course
Cuisine: Indian
Recipe Category: Low Carb
Servings: 4 serves
Calories: 510kcal
Author: Megan Ellam

Ingredients

CHICKEN MARINADE

  • 800 g chicken breast or thigh, cut into 3 -4 cm cubes
  • 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
  • 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 well
    Cover and chill for 3-4 hours.
  • Add ghee, onion, garlic, ginger, cardamom, coriander, garam masala, turmeric and chilli powder to bowl and cook 2 min/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 min/100℃/MC off /speed stir/ basket on top.
  • Add chicken and cook 7 min/100℃/basket on top/reverse/stir.
  • Add the butter, cream and gelatin. Cook 4 min/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: 510kcal | Carbohydrates: 9g | Protein: 48g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 205mg | Sodium: 851mg | Potassium: 1028mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1510IU | Vitamin C: 20mg | Calcium: 63mg | Iron: 1mg | Magnesium: 66mg | Net Carbs: 7g