Extra Creamy ‘N Easy Butter Chicken 🍛 gluten free, keto & paleo
This keto butter chicken is ridiculously tasty, aromatic, and a breeze to whip up! Plus, it just so happens to be a naturally low carb dish (and we’ve since added a dairy free and paleo option too!). Suuuper Creamy (& Easy!) Butter chicken might just be the most famous curry export from India, wow-ing palates wherever it goes. Plus, it also happens to be incredibly easy to get just right.
And while there are a myriad of versions out there, it’s in essence a yogurt-with-spices-and-lime marinated chicken, cooked up in a mildly-spiced and incredible curry sauce. And for a paleo version, coconut yoghurt and cream work wonderful with the flavors!
Said curry sauce is also a breeze to make. Think sautéed onions cooked up with the incredibly aromatic ginger, garam masala, cumin, turmeric and just a hint of cinnamon. All naturally keto ingredients, whoop whop!
The Method 🔍
For exceptional butter chicken, browning each ingredient before adding on the next is paramount. You see this over and over again in cuisines worldwide: from Mexican mole, to American chili, Italian ragù, or French bourguignon.
The one thing all these stellar dishes have in common? Browning each ingredient fully before you add in the next one. The complexity of flavors that you get by doing this, simply cannot be replicated any other way.
So repeat after us: browning is truly essential.
The good news? This keto butter chicken ain’t mole or chili! i.e. you won’t need to leave it cooking all day. Think an hour tops, but more like 45 mins or so.
If keto or low carb, we cannot recommend enough to serve it up with cauliflower rice. It’s wonderful this way, trust us. Just keep in mind that we prefer to rice our cauliflower slightly bigger here, so you get more of a ‘mouthful’ and it doesn’t completely blend into the butter chicken.
Having said that, we also always make sure to make a batch of our keto naan here. Which, for the time being, is simply our grain-free keto tortillas buttered up with garlic-infused ghee. p.s. we got the idea from a reader in fact (thank you Marisa if you’re reading!).