I usually am not a big fan of Indian cuisine, but lately I’ve been coming around! Maybe because once I was sick after eating it, I decided to forgo all Indian food? Well, that was a mistake because I am falling in LOVE. Curries, butter chicken, naan. All are getting the thumbs up in my books!
One tip I have for you when making this, is get a biggg pan or pot. I used a decent sized pan but the butter chicken was almost overflowing!
What you’ll need:
In a large bowl, mix together the ingredients for the marinade. Add in your chopped chicken and stir. Make sure all your chicken is coated. Let that sit and marinate for a minimum of 30 minutes (but you can let it sit longer for more tastiness).
When you’re ready to make the sauce, heat up your butter on medium heat. Add in your green onions (or regular onions if you choose to use that instead). Cook for 2-3 minutes.
Time to add in your spices! Whisk in the garam masala, ginger, garlic, cumin, chili powder and cinnamon. Dump in your marinated chicken and cook on medium heat until cooked thoroughly.
Pour in the can of tomatoes and heavy cream. Let it simmer for 5-10 minutes. Sprinkle the xanthan gum on top and whisk into the mixture.
Take off heat and let cool down a bit (but not too much) – it will start to thicken.
Serve with cauliflower rice & keto ‘naan’ bread!
This recipe makes roughly 6 servings.
NUTRITIONAL INFORMATION per serving:
NET CARBS: 5.5