Known as Makhan murg, this dish from India’s capital, Delhi, was invented as a way to repurpose leftover Tandoori chicken, reviving it by drenching it in luxurious, fragrant, creamy-buttery sauce. Recipe from Keto-Mojo
1lbchicken thighsboneless, skinless, cut into 1-inch thick strips
1Roma plum tomatodiced
2Serrano peppersseeded and minced
1/4 cupheavy cream
1/4cupalmondstoasted, finely chopped
In a medium bowl with a lid, add the yogurt, lemon juice, turmeric, garam masala, 1 teaspoon salt, and 1/4 teaspoon pepper. Whisk to combine, then add the chicken and toss to coat. Cover, and refrigerate for 6 hours or overnight.
In a large saucepan, melt the ghee over medium heat. Add the ginger, cumin seeds, onion powder, garlic powder, and chili powder and cook, stirring often, until golden and fragrant, about 3 minutes.
Add the diced tomatoes, Serrano pepper, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook until the tomatoes and chiles soften, about 3 minutes. Add the chicken and its marinade and cook for 5 minutes. Stir in 1/4 cup water. Bring the mixture to a boil, then lower the heat to a simmer, and cook, uncovered, stirring occasionally, for 20 minutes.
Stir in the cream and tomato paste, and simmer, stirring occasionally, until the chicken is cooked through and the sauce has thickened up a bit more, about 5 minutes.
Stir in the almonds, garnish with the cilantro leaves, and serve.
Keto Indian Butter Chicken
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.