LCHF Butter Chicken
Author: Julia McPhee
Nutrition Information
- Serves: 6
- Serving size: 6
- Calories: 749
- Fat: 6.8g
- Saturated fat: 36.3g
- Carbohydrates: 8.7g
- Protein: 29.5g
Recipe type: Main Meal
Cuisine: LCHF
Ingredients
- 1 kg Chicken thighs
- Juice of 2 lemons or limes
- 1 tsp Turmeric
- 2 tsp Garam masala
- ½ tsp Chilli flakes
- 1 tsp Cumin (ground)
- 4 Garlic cloves (crushed)
- 4 tsp Ginger (freshly grated)
- ½ cup Greek yoghurt (full fat)
- 1 cup Cream (or coconut cream for a dairy free alternative)
- 100g Butter
- 4 tbsp Coconut oil
- 1 Onion (diced)
- 1 tsp Cardamon (ground)
- 2 tsp Paprika
- 100g Tomato paste (find the lowest carb variety)
- Salt and pepper to taste
- ¼ cup Coriander (fresh)
Instructions
- Cut chicken thighs into 2 cm pieces, place in a glass dish. Add yoghurt, lime/lemon juice, turmeric, garam masala, chilli flakes, cumin, ginger and garlic and mix well. Leave to marinate for several hours, overnight if possible. Melt butter and coconut oil in a pan, add onion and cardamon and cook until onion is cooked through. Add chicken mixture, tomato paste and paprika. Simmer for 15 minutes then add cream and simmer for a further 20 minutes. During this 'simmer time' taste and add extra paprika, chilli flakes or any of the spices to get the flavour you desire. Add fresh coriander and serve.
