Butter Chicken

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29 BUTTER CHICKEN

BUTTER CHICKEN

Course KETO RECIPES

Ingredients
  

  • 2 Servings
  • 226 g of chicken thighs
  • 4 cups of cauliflower rice
  • 1 cup of canned coconut milk
  • 1/4 cup of tomato paste
  • 2 tbsp of coconut flour
  • 1/4 cup of yellow onions
  • 2 garlic cloves
  • 1 tbsp of garam masala
  • 1 tbsp of ground turmeric
  • 1 tbsp of coconut oil
  • Salt & pepper to taste

Instructions
 

  • Place a frying pan on medium heat with the coconut oil.
  • Once the oil has melted add in the onions, garlic, and spices and cook until the onions are translucent.
  • Combine the coconut milk, tomato paste, and coconut flour in a bowl, mix and add to the pan.
  • Next slice the chicken into small cubes, add to the pan, cover and cook for 12-15 minutes.
  • While the butter chicken is finishing up, shred the cauliflower to create cauliflower rice.
  • Place a second pan on medium heat with olive oil, the cauliflower rice and a pinch of salt and pepper.
  • Cook until the cauliflower resembles rice texture. Once the butter chicken is done combine both on a plate and enjoy.
Keyword KETO RECIPES
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