Easy Butter Chicken Thighs
User Reviews
4.9
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
8
-
Calories
694 kcal
-
Course
Main Course
-
Cuisine
Indian
Easy Butter Chicken Thighs
Report
Easy keto butter chicken recipe - a creamy, rich, and delicious chicken dish with creamy curry flavor that everyone loves that is naturally gluten free and low carb!
Share:
Ingredients
- 2 tablespoons lemon juice
- 1 tbsp Turmeric ground
- 2 tablespoons garam masala
- 2 tablespoons cumin ground
- 3 pounds chicken thighs on the bone
- ¼ pound butter unsalted
- 2 tbsp olive oil
- 2 yellow onion peeled and diced, medium-size
- 4 cloves garlic minced
- 2 tbsp ginger fresh diced
- 1 tablespoon cumin seeds
- 1 cinnamon stick
- 2 tomato diced, medium-size
- 2 red chile like Anaheim, or 1 jalapeño pepper, seeded and diced
- kosher salt to taste
- ? cup chicken stock low-sodium or homemade
- 1 ½ cups cream
- ½ teaspoons tomato paste
- ½ cilantro stems removed, chopped, bunch, leaves
Instructions
- Whisk together the lemon juice, turmeric, garam masala and cumin in a large bowl for the chicken thigh marinade.
- Put the chicken in the marinade, and make sure it is evenly coated. Cover, and refrigerate for at least 1 hour and up to one day.
- Preheat oven to 350 degrees.
- In a large pan over medium heat, melt the butter in the oil until it starts to foam.
- Remove chicken from marinade, and quickly brown chicken on all sides.
- When chicken is browned, remove pan from heat. Do not clean out pan, we will make sauce in it.
- Add chicken to a baking sheet with a metal rack placed over the top and bake until cooked through (when chicken reaches 175 internal temperature with a digital thermometer inserted into the thickest part of thigh (do not touch bone.)
- Return pan to medium high heat.
- Add the onions, and cook, stirring frequently, until translucent and soft.
- Add the cumin seeds, garlic, and fresh ginger and cook until the onions turn lightly brown and are soft - be sure to stir occasionally and don't let garlic burn.
- Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
- Add chicken stock.
- Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
- If you prefer a smooth sauce, add to blender and blend completely. While I prefer a slightly textured sauce, my kids prefer it to be very, very smooth. Return back to pan when desired texture is met. Sauce will be very liquid until cream and tomato paste are added.
- With heat on low, stir in the cream and tomato paste, and add cooked chicken to pan, tossing to coat in sauce, and let sauce reduce approximately 10 to 15 minutes.
- Remove from pan and plate with naan, rice, or riced cauliflower and garnish with the cilantro leaves.
- Enjoy!
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
694kcal
(35%)
Carbohydrates
10g
(3%)
Protein
43g
(86%)
Fat
55g
(85%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
28g
(165%)
Trans Fat
1g
(50%)
Cholesterol
299mg
(100%)
Sodium
407mg
(17%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 694 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 694kcal | 35% |
| Carbohydrates | 10g | 3% |
| Protein | 43g | 86% |
| Fat | 55g | 85% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 28g | 165% |
| Trans Fat | 1g | 50% |
| Cholesterol | 299mg | 100% |
| Sodium | 407mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
18 reviews
Excellent
Other Recipes
You'll Also Love
