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Easy Butter Chicken

Follow our fantastic recipes   @alowcarblowsugarlifestyle   #ketohh

Who doesn’t love a good Butter Chicken. This is a fantastic recipe that the whole family are going to love and it is really simple to make.

 A smidgen of our Monkfruit Powder goes a long way in this recipe or you can use any of our sweeteners as specified in the recipe.

Wait until you try this delicious, quick and easy butter chicken recipe. It’s often a favourite those who enjoy Indian food probably because it is a little milder in taste compared to other curries. Being milder is also why it is often a family favourite in many households. We love Indian food in our house, especially a lot of the more traditional dishes with a lot of flavour.

Ingredients (serves 6)

  • 700 grams chunky diced chicken pieces-chicken thighs are more tender
  • 100 grams butter
  • 400 grams tin of diced tomato sugar free
  • 1 small onion finely diced
  • ½ cup coconut cream or heavy cream or to taste
  • 3 teaspoons minced garlic
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander powder
  • 1 teaspoon minced red chilli - or to taste
  • 1 teaspoon minced ginger
  • 1 teaspoon cumin powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon cinnamon powder
  • ½ teaspoon cardamom powder
  • ½ teaspoon black pepper
  • Salt to taste
  • 1 teaspoon monkfruit blend or a pinch of monkfruit extract- I love this one
  • Chopped fresh coriander for garnish
  • 2 tablespoons heavy or pure cream/coconut cream for garnish

Instructions

  • Heat a heavy based pan and add a pat of butter and the onions. Saute the onion till transparent. Add the tomato and the remaining butter. Continue to cook on medium to high, until the tomato starts to break down and the sauce reduces slightly.
  • Add all of the remaining spices and saute for another couple of minutes. Add the coconut cream/heavy cream and turn the temperature down. Stir in the sweetener if you are using it.
  • Add the diced chicken and simmer in the sauce until the chicken is tender and cooked through, usually for about 20-25 minutes. Note that if you use chicken with bones intact, this dish will take up to 45 minutes or longer to cook through.
  • To Serve
  • Drizzle the additional cream/coconut cream on top of the curry and sprinkle with fresh chopped coriander to serve.

Recipe Notes

Tastes amazing the next day when the flavours have developed.
Recipe suitable for freezing.
To make the flavour more subtle simply add some additional coconut cream or cream.

Nutritional Information

Serving: 1serve | Calories: 435kcal | Carbohydrates: 5.1g | Protein: 25g | Fat: 33g | Fiber: 0.9g

Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.

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