Keto Butter Chicken (Keto Connection Recipe)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 465.9
- Total Fat: 38.5 g
- Cholesterol: 169.2 mg
- Sodium: 677.0 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 0.9 g
- Protein: 25.3 g
View full nutritional breakdown of Keto Butter Chicken (Keto Connection Recipe) calories by ingredient
Introduction
I got this great recipe from Keto Connection and wanted to share. Credit goes to them and it's a public recipe I got this great recipe from Keto Connection and wanted to share. Credit goes to them and it's a public recipeNumber of Servings: 4
Ingredients
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450 grams (1 lb) Chicken Breast, with skin
8 fl oz ( 1cup) Heavy Whipping Cream
2 tbsp Butter, unsalted
1.5 TBSP cup Tomato Paste
2 Garlic cloves, chopped finely )
1/4 medium (2-1/2" dia) Onions, raw
1.5 tsp Turmeric, ground
1 tsp Ginger, ground
1 tsp Himala Salt - Pink Sea Salt
3/4 tsp Chili powder
1/4 tsp Cinnamon, ground
Tips
NOTE: Can be stored in sealed container for up to 10 days in the fridge or 2 months in freezer
Directions
1. Cut chicken to bite size pieces and coat with spices. (I like to mix the spices in a small bowl first, then apply to chicken).
2. Melt butter and cook onions & garlic until onions are translucent . Be careful not to burn the garlic. (I prefer to add garlic when onions are almost done to prevent burnt garlic taste)
3. increase pan heat and add chicken. Cook it almost entirely through - the outside should be white. About 3-5 minutes.
4. Mix heavy whipping cream and tomato paste so well blended then add to pan when #3 complete. turn heat to medium-low, cover and simmer for 5-7 minutes.
5. Remove lid, mix and it's ready. If you like a thicker sauce, cook a bit longer with the lid off until liquid reduces to the consistency you prefer.
I serve with a fried, cauliflower rice, onion, mushroom combo (not included in the calorie count here).
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SIMPLY-CRM.
2. Melt butter and cook onions & garlic until onions are translucent . Be careful not to burn the garlic. (I prefer to add garlic when onions are almost done to prevent burnt garlic taste)
3. increase pan heat and add chicken. Cook it almost entirely through - the outside should be white. About 3-5 minutes.
4. Mix heavy whipping cream and tomato paste so well blended then add to pan when #3 complete. turn heat to medium-low, cover and simmer for 5-7 minutes.
5. Remove lid, mix and it's ready. If you like a thicker sauce, cook a bit longer with the lid off until liquid reduces to the consistency you prefer.
I serve with a fried, cauliflower rice, onion, mushroom combo (not included in the calorie count here).
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SIMPLY-CRM.