3 years ago

Ingredients:

1 lb chicken breast
1 cup Heavy Whipping Cream
2 tbsp Butter
1.5 tbsp Tomato Paste
2 Cloves Garlic
1/4 Medium Onion
1.5 tsp Turmeric Powder
1 tsp Ground Ginger
1 tsp Salt
3/4 tsp Chili Powder
1/2 tsp Ground Cinnamon

US Customary – Metric

Instructions:

Cut the chicken up into bite sized chunks and generously coat them in the turmeric, ginger, salt, chili powder and cinnamon. Set aside in a bowl.

Heat a skillet to medium heat and add the butter. As the butter melts dice the onion and garlic and add it to the pan. Cook for 2-3 minutes until the onions are translucent and fragrant.

Increase the pan heat to medium-high and add the chicken. Cook it almost entirely through – the outside should be white and this will take about 3-5 minutes.

Once the chicken looks almost fully cooked add in the heavy whipping cream and tomato paste. Using a spatula mix in the tomato paste so it runs smooth through the heavy whipping cream. It should be an orange color at this point. Turn the heat to medium-low and cover with a lid for 5-7 minutes.

Remove lid and combine. The chicken is fully cooked and you should be able to eat it. However, if you like a thicker curry sauce allow it to reduce with the lid off until it reaches the consistency you like.

Serve with low carb naan or over cauliflower rice. Enjoy!

NOTE: You can store the butter chicken in a sealed container for up to 10 days in the fridge and 2 months in the freezer. You can also use chicken thighs instead of breast for a higher fat content.

notes:
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4 servings

Calories per serving: 385kcal
Fat: 26.75g
Carbohydrates: 6.25g.
Fiber 0.25g.
Protein 26.5g.

Net Carbs: 6g

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