Keto Butter Chicken
In bowl, marinade:
4 cups boneless, skinless chicken (cubed)
1 cup plain Balkan yogurt
1 tbsp lemon juice
1 tbsp garam masala
1 tsp each turmeric, cumin & sea salt
Cover bowl with plastic wrap and set in fridge. Marinate for 2 hours and then follow steps below.
In a pan add:
1/2 cup butter
2 tbsp olive oil
1 medium onion, peeled & chopped
1 each red & yellow peppers
Cook until soft and golden brown.
Immediately add:
4 cloves garlic, minced
1 tbsp fresh ginger, minced
Cook for an additonal 1-2 mins until browned (be careful not to burn).
Add:
1/2-3/4 tsp xantham gum (to thicken)
Stir in until well mixed.
Add:
16 oz can of diced tomatoes or 2 large tomatoes, chopped
1 jalepeno, seeded & chopped fine
1/2 cup chicken stock
1/2 cup heavy cream
1 tsp cumin
1/2 tsp garam masala
1/4 tsp cinnamon
Bring to a soft boil & reduce heat to simmer.
Add:
Marinated chicken
Cover the pan with a lid and simmer for 30 mins, or until chicken is cooked through and no longer pink.
Serve over caulifower rice or konjac rice
Serve & Devour