KETO BUTTER CHICKEN - INDIAN CURRY
This delicious Keto Indian Butter Chicken Curry is a great dinner to add to your meal rotation. It's mildly spiced, creamy and just like your local Indian takeout - minus the carbs.
Provided by Gerri
Categories Dinner Main Course
Time 30m
Number Of Ingredients 19
Steps:
- Place the marinade ingredients, except the chicken, into a small bowl and mix well.
- Mix into the chicken. Cover and marinate in the fridge for at least 3 hours, or overnight for best results.
- Place a large nonstick frying pan over high heat. Add 1 tablespoon of the ghee and brown the chicken. Set aside.
- Place a large saucepan over high heat and add the remaining ghee, onion, garlic, ginger, cumin, garam masala, and coriander. Saute for 3-5 minutes until the onion has softened.
- Add the tomato passata and salt and bring to a simmer.
- Remove from the heat and use an immersion blender to puree the sauce.
- Return over medium heat and add the cream and browned chicken. Simmer for 10 minutes, or until the chicken is cooked through.
- Serve with a side of Keto Cauliflower Rice, cilantro and a drizzle of heavy cream.
Nutrition Facts : ServingSize 200 g, Calories 581 kcal, Carbohydrate 7 g, Protein 27 g, Fat 48 g, SaturatedFat 21 g, Cholesterol 223 mg, Sodium 984 mg, Fiber 2 g, Sugar 3 g
CREAMY SPICED KETO BUTTER CHICKEN
Warm spices and cilantro meets fall-off-the-bone chicken in this aromatic stew. Finish with yogurt and serve over cauliflower rice for a faux-Indian takeout night.
Provided by norasingley
Categories Chicken
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees.
- Season chicken thighs generously with salt and pepper.
- Preheat a large skillet over high heat. Add olive oil and swirl to coat. Add chicken thighs, skin side down, and saute, flipping once, until deeply golden on both sides, about 4 minutes per side.
- Remove to a plate, drain all but 1 tablespoon fat, and lower heat to medium-high. Add 1 tablespoon butter, onion, shallots, ginger, garlic, and chile. Season generously with salt and pepper and saute, stirring, until softened, 5 minutes.
- Make a well in the center of the pot and add remaining 1 tablespoon butter. When melted, add garam masala, madras curry powder, cinnamon, turmeric, tomato paste, cilantro stems, and toss to coat with butter. Cook until fragrant and toasted, 30 seconds more.
- Add chicken stock, scraping bottom of pan to deglaze, and bring to a boil. Return chicken to pan, skin side up, then transfer the pan to the oven. Cook until sauce is reduced and chicken is falling off the bone, about 50 minutes.
- Return pan to stovetop and divide chicken among serving dishes. Place pan on medium heat. Add yogurt and whisk to incorporate. Season sauce with salt and pepper and add all but 1/4 cup cilantro. Spoon sauce around chicken, top with reserved 1/4 cup cilantro, and serve with cauliflower rice.
Nutrition Facts : Calories 701.2, Fat 49.2, SaturatedFat 16.9, Cholesterol 188.4, Sodium 360.8, Carbohydrate 26.3, Fiber 4.4, Sugar 6, Protein 41.2
SPICY KETO CHICKEN-AND-CHEESE CASSEROLE
Keto-friendly take on chicken enchiladas without the tortillas. This casserole is easily customized by adding any ingredients you have on hand. Hubby loved it as part of our first week of ketogenic recipes. Makes great leftovers for lunch served cold or hot... a win-win! You can also add sliced olives, tomato, and lettuce, if you like.
Provided by Soccerchef
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a baking pan.
- Heat a pan over medium-high heat. Add chicken and saute until no longer pink in the center and juices run clear, 6 to 8 minutes. Drain excess liquid. Add taco seasoning; toss to coat. Transfer chicken into the prepared baking pan.
- Mix salsa, sour cream, and jalapenos together in a bowl and pour over the chicken.
- Bake in the preheated oven until hot, about 25 minutes. Remove from oven and cover with Cheddar cheese. Continue baking until cheese melts, about 5 minutes more.
- Let casserole cool before cutting into pieces and garnishing with green onions.
Nutrition Facts : Calories 334.9 calories, Carbohydrate 8.4 g, Cholesterol 105.9 mg, Fat 19.1 g, Fiber 2 g, Protein 32.4 g, SaturatedFat 11.1 g, Sodium 641.6 mg, Sugar 3.3 g
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