Butter Chicken Recipe
For the butter chicken, I marinaded 2 servings of chicken together but cooked them separately to make 1 spicy version and 1 non-spicy version, so the portions might be different from what you see in the video. But the ratio and steps remain the same.
Butter Chicken Recipe–Ingredients
Chicken and Marinade:
- 600g chicken breast
- 1/2 cup plain greek yogurt
- 2 garlic cloves minced
- 2 red chili peppers minced
- 3 tsp ginger powder
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
Sauce:
- 2 tsp grass-fed butter
- 1 onion minced
- 2 cloves of garlic minced
- 8 red chili peppers finely chopped (optional or to taste)
- 1 cup heavy cream
- 2 peeled tomatoes*
- 1 tbsp tomato paste (optional)
- 2 tsp ground cumin
- 2 tsp garam masala
- 2 tsp ground coriander
- 2 tsp chili powder
- 1 tsp salt
Butter Chicken Recipe–Instructions
Cut the chicken into cubes.
In an air-tight container, add all ingredients of the marinade and combine well.
Place the chicken in the marinade and keep in the fridge overnight.
In a deep pan, sear the chicken pieces on both sides for about 30 seconds to 1 minute. Slightly cook the surface but do not cook them all the way.
Remove the chicken and add the grass-fed butter and grease the entire bottom of the pan.
Add the minced onions, garlic, and red chili peppers, sautée until the onions turn translucent.
Pour in the heavy cream and add the peeled tomatoes, using an immersion blender, blend until the sauce is smooth. Alternatively, cook for 30 seconds to 1 minutes before transferring everything to a blender and blend till smooth before pouring it back into the pan.
Add the spices and seasoning then mix well before putting in the chicken.
Stir well to make sure that all the chicken is covered in sauce. Cook covered for 7–10 minutes or until the chicken is fully cooked.
Serve with rice or naan and garnish it with some optional parsley or cilantro if you'd like.
Butter Chicken Recipe–Video Recipe
Butter Chicken Recipe–Notes
You can use canned tomatoes instead. I used 2 fresh tomatoes that I boiled for 20 minutes then peeled.
Keto Naan Recipe
This is the most successful keto bread I've made! This naan is soft and fluffy. It was even approved by my non-keto friend, who said that it tasted just like bread but had the additional sweetness from the coconut flour.
Keto Naan Recipe–Ingredients
- 100g coconut flour
- 2 1/2 tbsp psyllium husk*
- 1 1/4 tsp xanthum gum*
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 300ml hot water
- 75g plain greek yogurt
- 2 1/2 tbsp avocado oil or olive oil
Keto Naan Recipe–Instructions
Add the coconut flour, psyllium husk, xanthum gum, baking soda, and salt to a bowl. Combine well and make sure there aren't any lumps.
Pour in the hot water slowly while continuously stirring.
Add the yogurt and mix well.
Add the oil 1 tbsp at a time, combine well and knead with your hands until a dough is formed.
Let the dough rest for 5 minutes.
Preheat the oven to 180°C/356°F.
Cut the dough into 8–10 pieces and roll each piece out between 2 sheets of parchment paper to your desired thickness.
Bake for 15 minutes in the oven, flip the naan once in between.
Turn the oven to 230°C/446°F and bake for another 5 minutes, flip the naan once in between.
Keto Naan Recipe–Video Recipe
Keto Naan Recipe–Notes
Make sure you use finely grounded psyllium husk like the one I've linked above. If you end up getting psyllium hull, make sure you grind it before using it in any recipe.
Remember to use food-grade xanthum gum, you can click on the link for the same on I got. Note that a lot of xanthum gum sold out there are cosmetic-grade and is not safe to ingest. This is the cheapest food-grade one that I can find on shopee that is not preorder.
Butter Chicken and Keto Naan Recipe–Taste Test
Watch us taste test and react to this recipe while we tell you some stories!
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