Day 4 Meal 3: ✅ Keto Indian Butter Chicken with sautéed Spinach

This was delicious!! I will definitely be making this again. The butter chicken mild curry sauce had a lovely deep flavor with warm spices. The butter helps to cut the intensity of the spices for a creamy sauce. Next time I’ll need to make more leftovers for the next day. Below is the original recipe with my slight changes.

Keto Indian Butter Chicken

• 1⁄3 (11⁄3 oz.) tomato, chopped, I used 1 1/2 Roma tomatoES, chopped

• 1⁄3 (11⁄3 oz.) yellow onion, chopped

• 1⁄6 tbsp dried coriander (cilantro) leaves, 2 TB fresh cilantro

• 2⁄3 tbsp fresh ginger, 1 TB chopped ginger

• 2⁄3 garlic clove, chopped

• 1 tsp tomato paste, 1 TB tomato paste

• 1 tsp garam masala seasoning

• 1/2 tsp chili powder

• 1/2 tsp ground coriander

• 1⁄3 tsp salt

• ¼ cup heavy whipping cream

• 2⁄3 lb boneless chicken thighs, cut into bite-sized pieces

• 2/TB butter or ghee

• 1⁄6 cup (1⁄10 oz.) fresh cilantro, for serving (optional)

• 1⁄10 cup heavy whipping cream, for serving (optional), I didn’t add

1. Add tomato, onion, ginger, garlic, coriander, 1/3 TB of the tomato paste and spices in a food processor. Mix until smooth. Add the cream and mix for a couple of seconds.

2. Marinate the chicken in the mixture for at least 20 minutes, but preferably more, in the refrigerator. I marinated it for 35 minutes

3. Heat a third of the butter over medium-high heat in a large frying pan. Remove the chicken from the marinade (reserve the marinade), and fry in the butter for 5 minutes. Add the rest of the tomato paste. Stirring often.

4. Pour the marinade over the chicken and add the rest of the butter. Let simmer over medium heat for 10- 15 minutes or until the chicken is fully cooked. Salt to taste.

5. Garnish with fresh cilantro and drizzle with a splash of cream, optional.