Keto Indian Butter Chicken Recipe, The One And Only
Legend says the satisfying and creamy butter chicken was invented in 1947 by the cooks at the famous Moti Mahal restaurant in Delhi. Apparently, they accidentally mixed some chicken they had around with a tomato, butter and cream sauce, and just like that, one of the prettiest Indian inspired dishes was born.
Whether this is true or not, it’s hard to argue that butter chicken is close to being the perfect chicken dish. The best part? It’s super easy to make keto-style.
So, what to expect from the butter chicken we’re making today? Well, for starters, tender and juicy chicken meat, this is the key for the dish’s success.
Then there’s the sauce. Without it, this one would be, well, just chicken. So, we’re putting some effort into cooking the tastiest sauce we can for our butter chicken.
Let’s see what this recipe is all about. I promise this will be a chicken dish to remember!
How To Cook the Perfect Butter Chicken?
The secret of a restaurant-quality butter chicken is patience, really! If you want the most tender and flavorful chicken, you want to slow cook it for a few hours before you can savour it.
When you slow cook, cooking and marinating happens simultaneously, slow cooker serve two purposes, one, cooking and tenderizing the meat, and two, infusing the meat with flavor.
So, here’s my secret: I’ll butter-sear garlic, ginger and onion in a pan, a standard procedure, I could say, but a necessary step to encapsulate all those juices in the assortment of spices: red chili powder, curry powder, salt, pepper and the legendary spice mix, the garam masala.
Did you know? The garam masala is a combination of fennel, bay leaves, peppers, cloves, cinnamon, mace, cardamom pods, cumin, coriander seeds and more often than not red chili powder? The spice mix has it all! That’s why just a pinch of garam masala can change a dish completely.
Then you add the crushed tomatoes and the full fat coconut milk, before locking the slow cooker for 4 hours and let me tell you, the second, you remove the lid, you’ll perceive the loveliest butter chicken aromas, the very essence of the famous dish revealing itself to you; it’s a special moment. And I never get tired of it.
When to serve butter chicken?
I’ll be honest. I don’t cook this recipe for everyone. This is one of my favorite dishes, not only from my Indian repertoire but the world. This is a special dish for me, and I hope it becomes memorable for you too.
This obviously means it’s reserved for the most remarkable occasions. When my parents are coming home from dinner, or when I want to absolutely impress a special someone.
I also make this for myself when I had a good day and feel like celebrating! And it’s delicious with a glass of Chardonnay, so try the pairing if you’re willing to bend your dietary guidelines a bit. I won’t tell.
Heat a fry pan on medium flame, add oil, garlic, onion and ginger, sauté for a few minutes. Add salt, pepper, garam masala, chili powder, curry powder and cook and stir for a minute, add little bit water to deglaze the pan and set aside.
Add chicken, sautéed spices, salt, pepper, butter, crushed tomatoes and coconut milk in your crock-pot and mix together all the ingredients.
Cover the lid and cook for 4 hours on high setting.
Serve with coriander or low carb naan bread.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 356Total Fat: 25gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 6gCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 27g