Description
A rich and creamy keto-friendly butter chicken that is simple to prepare and full of flavor.
Ingredients
Scale
- 450 grams Boneless & Skinless Chicken Thighs
- 15 grams Butter
- 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
- 150 ml Tomato Puree
- 100 ml Heavy Cream
Instructions
- Season the chicken thighs with salt and pepper. Heat avocado oil in a cast-iron skillet over medium-high heat and sear the chicken for 3–4 minutes on each side until golden-brown. Set aside.
- Melt the butter in the same skillet to create a base for the sauce.
- Stir in the tomato puree and kasuri methi, then add water to thin the sauce. Cover and simmer for 5 minutes.
- Lower the heat and gently stir in the heavy cream to create a smooth sauce.
- Return the seared chicken to the sauce and simmer on low heat for another 1–2 minutes.
Notes
For added flavor, marinate the chicken overnight or experiment with add-ins like spices or vegetables during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 90mg