This is my favourite Low Carb Indian dish. After creating this butter chicken sauce from scratch I would never go back to a commercial pre-made sauce again.
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Heat half the butter in a large pan over a medium heat, then add the onion and cook for 3-5 minutes, or until the onion is tender.
Turn the heat down to low, then add the garlic, chilli, ginger, coriander stalks and spices and cook for 1 minute to release the fragrances.
Add the tomato paste, lemon juice, chicken stock, remaining butter and coconut cream, then increase the heat to medium and bring the sauce to a simmer.
Add the chicken and stir until well coated, then simmer for 20 minutes with the lid on, stirring occasionally.
Remove the lid and cook for a further 5-10 minutes, until the chicken is cooked through and the sauce has thickened.
Serve with cauliflower rice and garnish with the remaining coriander leaves.
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Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!
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Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 45g70%
- Net Carbohydrate 7g3%
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Heat half the butter in a large pan over a medium heat, then add the onion and cook for 3-5 minutes, or until the onion is tender.
Turn the heat down to low, then add the garlic, chilli, ginger, coriander stalks and spices and cook for 1 minute to release the fragrances.
Add the tomato paste, lemon juice, chicken stock, remaining butter and coconut cream, then increase the heat to medium and bring the sauce to a simmer.
Add the chicken and stir until well coated, then simmer for 20 minutes with the lid on, stirring occasionally.
Remove the lid and cook for a further 5-10 minutes, until the chicken is cooked through and the sauce has thickened.
Serve with cauliflower rice and garnish with the remaining coriander leaves.
Shop for Low-Carb Ingredients & Products Online!
Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!
Shipping Australia Wide
Timer
45 MinutesIngredients
Directions
Heat half the butter in a large pan over a medium heat, then add the onion and cook for 3-5 minutes, or until the onion is tender.
Turn the heat down to low, then add the garlic, chilli, ginger, coriander stalks and spices and cook for 1 minute to release the fragrances.
Add the tomato paste, lemon juice, chicken stock, remaining butter and coconut cream, then increase the heat to medium and bring the sauce to a simmer.
Add the chicken and stir until well coated, then simmer for 20 minutes with the lid on, stirring occasionally.
Remove the lid and cook for a further 5-10 minutes, until the chicken is cooked through and the sauce has thickened.
Serve with cauliflower rice and garnish with the remaining coriander leaves.
