Ingredients
For the chicken:
- 1 pound chicken breast (cut into large cubes)
- 1 cup full-fat plain Greek yogurt
- ½ tablespoon ground cumin
- ½ tablespoon ground coriander
- ½ teaspoon ground turmeric
- ½ tablespoon ginger, grated
- 2 garlic cloves (smashed)
For the sauce:
- 2 tablespoons salted butter
- ½ tablespoon cumin seed
- 1 cinnamon stick
- 1 teaspoon cardamom (bruised)
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 can whole peeled tomatoes (14½ oz), blended)
- 1 tablespoon ginger, grated
- 1 handful fresh curry leaves
- ¾ cup coconut milk
- 1 cup heavy whipping cream
- 2 teaspoons garam masala
- 1 handful fresh cilantro (roughly chopped for garnish)
Nutrition Info Per Serving
Serving Size
1½ cup
Carbohydrates
14
g
Protein
41
g
Fat
40
g
Calories
591
Sometimes you simply crave the classic taste of butter chicken curry. Thankfully, with our easy low carb butter chicken curry, you can enjoy the mouthwatering taste of butter chicken curry, all while maintaining your low-carb lifestyle! After you make this straightforward recipe for low carb butter chicken curry with a few ingredients, you’ll be hooked.
Instructions
For the chicken:
- Combine all of the marinade ingredients (excluding the chicken) together in a bowl and smear the mixture over the chicken. Let stand for about 30 minutes.
- Heat a frying pan with a little butter and sear off the chicken cubes until golden on all sides but not cooked through.
For the sauce:
- Melt the butter. Add the cumin, coriander, cinnamon and cardamom seeds and toast for 1 minute.
- Add the tomato puree and simmer until reduced by half.
- Add the ginger, garlic, curry leaves and let cook for one minute.
- Add the cream and the coconut milk. Let simmer and reduce until mixture has slightly thickened.
- Season to taste with salt and pepper. Add the garam masala.
- Add the chicken to the simmering sauce and cook for about five minutes or until cooked through. Serve scattered with chopped cilantro.