LCHF Butter Chicken
 
 
Author:
Recipe type: Main Meal
Cuisine: LCHF
Serves: 6
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
  1. 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.
Nutrition Information
Serving size: 6 Calories: 749 Fat: 6.8g Saturated fat: 36.3g Carbohydrates: 8.7g Protein: 29.5g
Recipe by Julia McPhee at http://www.jmcphee.com/2015/06/29/lchf-butter-chicken/