Keto Indian Butter Chicken Thighs
These deliciously rich and creamy butter chicken thighs are packed with aromatic spices in a curried tomato sauce. This is a simple to prepare curry that is slow cooked on the stove until the chicken is tender and the sauce is thickened. Perfect for Keto curry nights with the family.
How to Make It
Step 1
Heat the olive oil in a large skillet over a medium/high heat. Add the chicken thighs, skin side down and cook until well browned – about 5 minutes. Turn the thighs and cook the other side until the thighs are lightly golden all over. Remove from skillet with a slotted spoon and set to one side.
Step 2
Melt a generous tablespoon of butter in the same skillet. Thinly slice the garlic and onion and add to the pan. Sweat gently for a few minutes until soft and tender, then add the ginger, chili powder, curry powder, turmeric and erythritol. Stir well to combine, warming the spices in the butter.
Step 3
Add the marinara sauce and stock to the pan. Stir well to combine, infusing the sauce with the spices.
Step 4
Return the chicken thighs to the skillet. Ensure they are spread out in an even layer. Bring to a boil, then reduce to a simmer. Simmer for 40 minutes uncovered or until the sauce is thickened and reduced by half and the chicken is completely cooked through.
Step 5
Once the sauce is thickened and the chicken cooked, drizzle the cream into the skillet. Give it a good stir into the sauce. You can remove the thighs from the pan to do this if it is easier. Serve hot.
Ingredients
- Chicken Thigh, Skin Eaten 4 medium
- Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can 2 cup
- Heavy Cream 2 tablespoon
- Curry Powder 2 teaspoon
- Olive Oil 1 tablespoon
- Butter, Unsalted 1 tablespoon
- Ginger, Ground 1 teaspoon
- Garlic 1 clove
- Red Onion 1 small
- Chili Powder 1 teaspoon
- Turmeric Ground 1 tsp