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Keto Butter Chicken

Keto Butter Chicken

By emensah m

Total: 45 minutes
Main CourseKetoIndian

Ingredients

  • 300 g chicken breast
  • 200 ml coconut milk
  • 2 tbsp butter
  • 2 tbsp Tandoori spice mix
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions

1

Cut the chicken breast into bite-sized pieces. Season with 1 tbsp of Tandoori spice mix, salt, and black pepper. Mix well to coat the chicken evenly with the spices.

2

In a medium-sized skillet, melt 2 tbsp of butter over medium heat. Add the seasoned chicken pieces and cook until they are golden brown and cooked through, about 6-8 minutes.

3

Remove the chicken pieces from the skillet and set aside. In the same skillet, pour in 200ml of coconut milk and the remaining 1 tbsp of Tandoori spice mix. Stir well to combine.

4

Let the sauce simmer and thicken over medium-low heat for about 10 minutes. Stir occasionally to prevent it from sticking to the bottom of the skillet.

5

Add the cooked chicken pieces back into the skillet with the sauce. Stir to coat the chicken in the sauce and let it heat through for another 5-7 minutes.

6

Taste and adjust seasoning with additional salt and pepper if necessary. Serve hot, garnished with fresh coriander if desired.

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Keto Butter Chicken

By emensah m

Main CourseKetoIndian
Keto Butter Chicken - chicken breast, coconut milk recipe

This Main Course Keto Indian recipe is ready in 45 minutes and features chicken breast, coconut milk, butter and other delicious ingredients. Contains 650 calories total.

45 minutes

Ingredients

  • 300 g chicken breast
  • 200 ml coconut milk
  • 2 tbsp butter
  • 2 tbsp Tandoori spice mix
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions

1

Cut the chicken breast into bite-sized pieces. Season with 1 tbsp of Tandoori spice mix, salt, and black pepper. Mix well to coat the chicken evenly with the spices.

2

In a medium-sized skillet, melt 2 tbsp of butter over medium heat. Add the seasoned chicken pieces and cook until they are golden brown and cooked through, about 6-8 minutes.

3

Remove the chicken pieces from the skillet and set aside. In the same skillet, pour in 200ml of coconut milk and the remaining 1 tbsp of Tandoori spice mix. Stir well to combine.

4

Let the sauce simmer and thicken over medium-low heat for about 10 minutes. Stir occasionally to prevent it from sticking to the bottom of the skillet.

5

Add the cooked chicken pieces back into the skillet with the sauce. Stir to coat the chicken in the sauce and let it heat through for another 5-7 minutes.

6

Taste and adjust seasoning with additional salt and pepper if necessary. Serve hot, garnished with fresh coriander if desired.

Nutritional Information

Calories per Serving: 650

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🌍 Indian Recipes🥗 Keto Recipes🥘 More with chicken breast🥘 More with coconut milk🥘 More with butter

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