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Keto Butter Chicken

submitted by Sara on March 17, 2019
Source: https://www.gnom-gnom.com/low-carb-keto-butter-chicken/
contains tree nutscontains almondscontains animal productscontains dairy productscontains lactosecontains meat
Main
Meal Prep

Ingredients
for
servings
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For the marinade
 2 lb Chicken Breast, skinless, raw
contains animal productscontains meat
 1 cup Yogurt, Cream Yoghurt, plain, 10% fat
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 1 tbsp Lemon juice, fresh cold-pressed
1 tbsp Garam Masala Spice Mix
2 tsp Turmeric, ground
1 tsp Cumin seeds, ground
1 pinch Salt, Kosher salt, table salt
For the sauce
 ¼ cup ¾ tsp Butter, unsalted
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 1 tbsp Avocado Oil
⅜ cup Onions, white or yellow, raw, chopped
3  (ea. 0.11 oz) Garlic, raw
1 tbsp Ginger, peeled, raw
2 tsp Cumin seeds, whole
¼ tsp Cinnamon, ground
⅚ cup Tomatoes, red, canned, in tomato juice, no salt added
7½ tsp Jalapeno Peppers, Chili Pepper, Chile, raw
1 cup Chicken broth, stock
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 1 cup Cream, fluid, light whipping, 30% fat
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 ¼ cup Almond Flour, partially de-oiled
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 ¼ cup Cilantro, Coriander Leaves, raw
75.14 ozaltogether (view nutrition facts)

Preparation

  1. Serving size:
    12.50 oz (calculated)
    Notes: about 1 1/4 cup; sufficient as a main meal

    The marinade

  1. Cut the chicken into bite-sized chunks.
  2. Mix together the remaining ingredients for the marinade.
  3. Stir in the chicken.
  4. Cover and refrigerate for at least 2 hours. You can marinade the chicken overnight, too.

  5. The sauce

  6. Melt the butter (or ghee) with the oil in a large pan over medium-high heat.
  7. Add the chopped onion and cook it until it is translucent and starts to brown, about 3 minutes.
  8. Add the minced garlic and ginger, cumin seeds and cinnamon. Cook until the onions brown, about 3 minutes.
  9. Add the tomatoes and chopped chili pepper. Season with salt and cook for about 10 minutes.
  10. Add the chicken including the marinade and cook for another 5 minutes.
  11. Pour in the stock and bring to a boil.
  12. Reduce the heat and let simmer for about 10 minutes. If you are using bone-in chicken instead, cook for about half an hour instead.
  13. Stir in the cream and almond flour and let simmer until the chicken is fully cooked, about 10 minutes.
  14. Garnish with chopped cilantro and optionally some thinly sliced chili peppers.
  15. Serve by itself or with a side, for example cauliflower rice or low-carb naan.

  16. Meal Prep Tip

  17. You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.

Nutrition Facts
for
serving

  • Calorie count
    500 kcal
  • % of calories by macros
    Fat61.2 %306 kcal34 g
    Net Carbs6.0 %30 kcal7.2 g
    Dietary Fiber0.8 %4 kcal2.2 g
    Protein32.0 %160 kcal40 g
  • Approx. WW SmartPoints™
    13.8
  • Cholesterol 199.6 mg
  • Sodium 293.5 mg
  • Fat 33.9 g
    • Saturated Fat 17.8 g
    • Trans Fat 0 g
  • Carbohydrates 9.4 g
    • Dietary Fiber 2.2 g
    • Total Sugars 5.1 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 39.8 g
  • Calcium 135.4 mg
  • Iron 2.4 mg
  • Magnesium 65.4 mg
  • Potassium 776.4 mg
  • Zinc 1.6 mg
  • Vitamin A (Retinol Equivalents) 274.6 mcg
  • Vitamin B12 0.9 mcg
  • Vitamin C 10.3 mg
  • Folate 22.4 mcg
    • Folic Acid 4.3 mcg