Cedric Okiorina’s Keto Butter Chicken

For many people who haven’t grown up in India, cooking this type of Asian cuisine at home can seem like a daunting prospect. Some Indian recipes can indeed get pretty complex, with many dishes having a huge list of unfamiliar ingredients and drawn out methods, but it’s really not as scary as it sounds once you get started. With Indian food loaded to the brim with flavours and aromas that nourish the soul, I’ve decided to come up with an ultra-healthy classic that you’ll love to cook in the comfort of your own home – Keto Butter Chicken.

Don’t know what ‘keto’ is? Also known as the ketogenic diet, this is a style of cooking that ensures you produce low-carb, high-fat meals that help your body’s metabolism burn fat and ketones for energy instead of carbs. With the keto diet helping countless people around the world lose weight and take charge of other health conditions, including diabetes and high blood pressure, adding a selection of keto-based meals to your regular cooking schedule is an awesome idea.

With origins dating back to Delhi in the 1950s, butter chicken is definitely a staple of Indian cuisine. Beloved for its relative simplicity and incredible depth of flavour, you won’t be disappointed with this health-focused alternative. Best plated alongside delicious low-carb naan bread or tasty cauliflower rice, this Keto Butter Chicken results in just six grams of carbohydrates per serve. 

Keto Butter Chicken Ingredients:

  • 500g chicken breast
  • 1 cup whipping cream
  • 2 tbsp butter
  • 1.5 tbsp tomato paste
  • 2 garlic cloves
  • ¼ brown onion
  • 1.5 tsp turmeric
  • 1 tsp ground ginger
  • 1 tsp salt
  • 3/4 tsp chili powder
  • 1/2 tsp cinnamon

Recipe For Keto Butter Chicken:

  1. Slice the chicken into small chunks and coat with spices in a dish, including cinnamon, turmeric, ginger, salt and chilli powder.
  2. Melt the butter in a pan on medium heat before adding diced onion and garlic. Cook for about two minutes or until the onions start to soften.
  3. Turn up the pan to medium-high, add the chicken and stir for 3-5 minutes until almost fully cooked.
  1. Add the whipping cream and tomato paste, then combine with a wooden spoon or spatula. Once the sauce changes to an orange colour, switch to medium-low heat and cover for around five minutes. 
  2. Dinner is ready! If you prefer a thicker sauce, cook for a little longer without the lid to allow it to reduce further.
  3. Serve with low-carb naan bread, cauliflower rice or quinoa. Yum!

Get A Taste Of More Cedric Okiorina Recipes

Once you’ve relished this delicious low-carb butter chicken, why not sample some more of Cedric Okiorina’s delightful culinary creations? Drawing inspiration from his travels around the globe, Cedric’s cooking heroes timeless flavours that anyone can produce at home with a little bit of effort.

Photo by Abhi Bakshi on Unsplash