I am really excited to share this Keto Butter Chicken recipe! How many carbs in Keto Butter Chicken, Garlic Naan & Coconut Rice?.What I like about butter chicken is that it really has depth of flavour – you can taste the umami of the tomatoes, the sweetness of the milk and sauteed onions, the fragrance of the garlic, ginger, garam masala and cumin, as well as the spice of the chilli powder.The Best Keto Cauliflower Mash Before you scroll to the recipe, below I’ve tried to answer any questions you may have, including storage tips, sourcing ingredients and substitutions If you make this recipe please leave a review ⭐️⭐️⭐️⭐️⭐️ Keto Butter Chicken, Garlic Naan & Coconut Rice Summary This is perfect with some freshly made naan, but is also good served over piping hot basmati rice. I used Marigold evaporated milk as a slightly healthier option, but if you prefer your butter chicken to be richer, you can use heavy cream instead.
I pan-fried some frozen naan and then added some butter and parsley over them.
If you feel that the tomatoes are slightly too sour, add more sugar to mask the sourness.Īdd cooked chicken back into the wok and cook for another 2-3 minutes. Add sugar and salt to taste according to your preference. Turn on the heat to medium, then add evaporated milk and combine well. If your mixture is not smooth enough to your liking, strain the mixture through a sieve, back into the wok. NOTE: If you’re using fresh tomatoes and there’s not enough liquid for the mixture to blend well, add some water to the blender. Transfer the mixture from the wok into a blender, and blend until smooth. Fry until onions until they turn translucent.Īdd grated garlic, garam masala and ground cumin, and fry until fragrant and well-combined.Īdd canned tomatoes and chilli powder, and cook until liquid starts bubbling. Reduce fire to medium to prevent butter from burning. In the same wok, add butter and diced onions. When cooking the sauce, the fond will be deglazed and will add more flavour to your sauce. NOTE: There’s no need to wash the wok even if there is any brown residue (fond) left behind. Add marinated chicken and fry until surface is browned, for around 4-5 minutes. Heat a wok over medium-high heat till hot, then add 1 tbsp of oil. But don’t use tomato puree! I tried this recipe twice, once with canned diced tomatoes and once with canned tomato puree, and I felt that the one made with tomato puree was too thick in consistency and the taste of the spices was drowned out. NOTE: I used canned diced tomatoes cause it’s more convenient, but you can choose to use fresh tomatoes if you prefer. I like knowing that I’m getting fresh chicken from the wet market and not the usual frozen thawed ones you would get from supermarkets!įor the chicken, you’ll need: chicken thigh (cut into bite size pieces), grated garlic, grated ginger and chilli powder.įirst, marinate the chicken with the aforementioned ingredients for 10-15 minutes.įor the sauce, you’ll need: canned tomatoes, red onions (diced), evaporated milk (this is a healthier option, otherwise you can use heavy cream), butter, grated garlic, ground cumin, garam masala, and chilli powder.
#Butter chicken naan skin
Since they were freshly cut from a whole chicken, I requested for them to help me skin and debone the thighs so I don’t have to spend extra time removing the parts I don’t need. Recently, I’ve been getting my meat supplies from Aw’s Market and as usual, they provided me with chicken thighs freshly cut from whole chicken. Anyway, didn’t expect my butter chicken to turn out great on the first attempt but surprisingly it was pretty good! R chicken is made mainly from tomatoes! Please don’t laugh at me – I haven’t had enough butter chicken to realise that.
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