Keto Butter Curry Chicken Food

KETO BUTTER CHICKEN - INDIAN CURRY

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.

CREAMY SPICED KETO BUTTER CHICKEN

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.