Shared by DeniseM
I came across several recipes for Keto Butter Chicken. I've tried Butter Chicken several times at our local Indian restaurant - I love the texture and spiciness (not to mention butter!). I decided to try both of these (at different times, of course!) to see which combination of ingredients I enjoyed the best.
The first keto recipe I cooked is from Headbanger’s Kitchen. You use boneless chicken thighs and legs plus Indian spices like garam masala and fenugreek. I didn’t have the fenugreek leaves, so I googled for a substitute, and a suggestion was maple syrup! I wasn’t sure about that, but another sub was curry powder because it contains fenugreek leaves, so I used that. The spices were perfect! This is delicious, and you can serve over cauliflower rice or keto Naan bread.
The second was this fragrant Indian spiced dish from Cast Iron Keto. This recipe is made with chicken breasts instead, using yogurt as part of the marinade and substituting butter with ghee. I made it with coconut cream instead of heavy cream, and it’s perfect that way! I served it over cauliflower rice, which is pictured as Miracle Rice.
I loved them both and modified the ingredients to compensate for what I had available -- so, it's a matter of taste you prefer. If you like the added creaminess of yogurt, you would probably like the second recipe. Enjoy!
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