WebMelt 1 tablespoon butter in the large skillet over medium heat. Form 1/8 cup of chicken mixture into balls (golf ball size- about 14 meatballs total) and cook, covered in the skillet for 4 minutes per side, until they reach an internal temperature of 160. Remove to a plate and set aside. Add 2 tablespoons butter to the skillet.
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Low Carb Keto Indian Butter Chicken is every bit as rich and creamy as the original recipe; we lowered the carbs with a few easy modifications to the original recipe, so you can fit this delicious meal into a low-carb lifestyle. Mix together all of the spices for the mix and set aside.
Indian butter chicken Add tomato, onion, ginger, garlic, tomato paste and spices in a food processor. Marinate the chicken in the mixture for at least 20 minutes, but preferably more, in the refrigerator. Heat a third of the butter over medium-high heat in a large frying pan. Pour the marinade over the chicken and add the rest of the butter.
Butter Chicken or Indian Butter Chicken is relatively easy to make. The key to making it low carb is to get sweetness from something other than carbohydrate full sugars. So, instead of adding a sweetener or a sugar substitute, I decided to add onions, and let them cook and caramelize so the natural sweetness and sugars get a chance to really shine.
Typically, butter chicken is marinated in yogurt with garlic and spices first, then cooked with sauce. (I used full-fat Greek yogurt for my keto butter chicken, for the richest flavor and low carbs.) The dish can be cooked in a clay oven (tandoor), regular oven, or stovetop.