Keto Butter Chicken

In a large bowl, combine yogurt, ginger paste, garlic, salt and pepper. Add chicken thigh chunks and stir to coat. Place in the refrigerator and let marinate for 1 hour.

When chicken is finished marinating, heat a large skillet over medium high heat with avocado oil. Cook chicken through, about 8 minutes. The chicken and marinade will release liquid. This needs to be poured off so your sauce isn’t thin.

For the sauce, stir in garlic, ginger paste, garam masala, smoked paprika and salt. Let it cook for one more minute. Add tomato paste, tomato sauce, butter and heavy cream. Stir and let cook for a few minutes to thicken.

Serve with steamed cauliflower rice and fresh cilantro.

Notes:
• I prefer to marinate this for just one hour. Any longer and the texture of the chicken goes mealy.
• Ginger paste is a short cut ingredient that I love to use. You can find it in the produce department of most grocery stores. It comes in a little tube. Fresh minced ginger can be used as well.
• Avocado oil is my favorite oil for cooking as it has a high smoke point. You could also use ghee, which is traditional in Indian cuisine.
• Garam masala is an Indian spice that can be found on most larger grocery stores. It really has a distinct flavor and shouldn’t be skipped.

Nutrition per serving: Calories: 341kcal, Carbohydrates: 9g, Protein: 32g, Fat: 20g, Saturated Fat: 7g, Fiber: 2g, Sugar: 4g