Creamy Spiced Keto Butter Chicken Recipes

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KETO BUTTER CHICKEN - INDIAN CURRY



Keto Butter Chicken - Indian Curry image

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

½ cup Full Fat Greek Yogurt
3 cloves Garlic (crushed)
½ inch Ginger (finely grated)
2 teaspoons Garam Masala (ground)
1 teaspoon Turmeric (ground)
1 teaspoon Cumin (ground)
1 teaspoon Kashmiri Chili Powder
1 teaspoon Salt
2 pound Chicken Thighs (cut into quarters)
¼ cup Ghee
1 small Onion (diced)
3 cloves Garlic (crushed)
½ inch Ginger (finely grated)
2 teaspoons Cumin (ground)
2 teaspoons Garam Masala (ground)
1 teaspoon Coriander (ground)
10 ounces Tomato Passata
1 teaspoon Salt
1 cup Heavy Cream

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



Creamy Spiced Keto Butter Chicken image

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

4 bone-in skin-on chicken thighs (about 2 pounds)
kosher salt & freshly ground black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
1 large sweet onion, coarsely chopped
3 large shallots, coarsely chopped
2 tablespoons finely chopped ginger
4 garlic cloves, skin-on, crushed
1 serrano chilies, finely sliced or 1/2 fresno chile
2 teaspoons garam masala
2 teaspoons madras curry
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
2 tablespoons tomato paste
1 bunch cilantro, stems finely chopped and leaves coarsely chopped
2 cups low sodium chicken broth
1/3 cup whole milk Greek yogurt or 1/3 cup sour cream
cauliflower rice, for serving

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



Spicy Keto Chicken-and-Cheese Casserole image

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

1 teaspoon butter, or as needed
4 skinless, boneless chicken breasts, cut into chunks
1 teaspoon taco seasoning mix, or to taste
1 (8 ounce) jar salsa
½ cup sour cream
4 ounces jalapeno peppers, diced
4 ounces shredded Cheddar cheese
4 green onions, sliced

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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