Keto Butter Chicken
Chicken (preferably dark meat such as thighs)
Ginger & Garlic Paste
Yogurt (full fat, no low-fat nonsense)
Red Chilli Powder
Butter (lots of it)
Heavy Cream (optional)
Cilantro (for garnishing)
First, marinate the chicken in a mixture of yogurt, some ginger and garlic paste, salt, and a little bit of all the spices (except for Garam Masala). Marinate for at least an hour (overnight marination recommended to make the chicken super juicy).
Saute the marinated chicken in a pan until it’s seared. Leave the extra marinade mixture aside for later. You can also cook it in the oven if you want (use a cast iron pan to transfer between stove and oven easily).
Remove the chicken from the pan and keep it aside. Next, in the same pan, saute ginger and garlic paste, and then add in all the spices except for Garam Masala (you add that in the end). I go by my hunch, but it’s usually a tablespoon of each.
Once the spices have cooked and released their flavors, add in the tomato paste and the remaining marinade. Cook this till it’s reduced to a thicker consistency.
Reduce the flame, add the Garam Masala and heavy cream. Mix it well and then add in the chicken, coating it really well with the mixture.
After 2-3 minutes of cooking on low flame, add a good chunk of butter and turn off the stove after a minute or so. Keep stirring it so that the melted butter mixes in with the dish.
Chop cilantro finely and add it to the pan. Mix it well.
Butter Chicken is now ready 😋