An easy, one-pot dinner recipe for Indian butter chicken: tender bites of chicken breast are browned and simmered in a rich and creamy tomato-based sauce. Keto and low carb.
Pat the chicken dry with paper towels. Trim off excess fat, if any. Cut into 1-inch chunks.
In a large bowl, stir together yogurt, salt, and pepper until well-mixed. Add chicken chunks and mix until well-coated with the yogurt.
Heat a large nonstick pan over high heat (I use a 10-inch wide and 3-inch tall nonstick pan) until very hot, no oil needed. Add only half of the yogurt-covered chicken chunks, spreading them out in the pan. Cook for a few minutes until they are golden brown and a bit charred, frequently stirring and flipping the chicken to sear different sides (tongs are useful for this).
Once the chicken chunks are seared, transfer them to a large plate. Repeat the searing process with the remaining half of the chicken chunks. Doing this in 2 batches prevents the pan from cooling too much, resulting in a better sear.
Add all of the spices and the minced garlic, stirring them for a minute to release their aromatics.
Add two-thirds (2 tablespoons) of chopped cilantro and the remaining (2 tablespoons) butter, stirring it in until melted. Turn off the heat. Serve into bowls, and garnish with remaining (1 tablespoon) cilantro.
|Makes 4 Servings|
|Amount Per Serving:|
|Total Fat 35g||54%|
|Saturated Fat 21g||107%|
|Net Carb 8.5g|
|Total Carb 11.5g||4%|
|Dietary Fiber 3g||12%|