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Do you love a good Low-Carb Butter Chicken over a bed of organic riced cauliflower and/or shirataki rice? It is so good! It’s definitely a comfort food to hit the spot, if you’re feeling bored of your usual dinner options. And, of course, you can always add keto naan bread to make this a complete dish. (Before I began eating clean keto, buttery garlic naan bread was the highlight of any Indian meal! And even the keto naan version can satisfy scooping up a tasty Tikka or Masala sauce with delight!)

If you tuned into my last Instagram post in February, I announced that my husband and I are in the process to adopt siblings from India after 10 years of challenges to grow our family. It’s exciting to be able to see how our faith in waiting has panned out.

My Love for Indian Design Motifs

Since I was young, I have always loved the bright vivid colors and the ornate ogee and multi-foil arches of the Moorish (and Islamic) architectural in India and beyond. I have also had a personal dislike to wearing flowery prints in clothing, but paisley patterns are so different. Maybe it’s because I don’t actually wear too many bright colors, except maybe in scarves. But, paisley patterns are usually much more subdued. And now, to be here learning about the culture once again, it brings back memories of interior design school. I actually worked on three projects with Indian-specific design themes! Okay, so enough about me…

Similarities + Differences Between a Butter Chicken, Chicken Tikka + Chicken Masala

Have you ever wondered how Butter Chicken, Tikka, or even a Tikka Masala are similar or different from each other? Well, they aren’t totally different. Other than a few ingredients, all of these dishes have a savoriness, much like any curry dish. First, I’ll start with saying all these particular dishes have more of a sweetness to other types of curry. This is due to the tomato content used in recipes. And, it isn’t uncommon to find restaurants to add sugar (and food coloring) to their menu items. Note: This practice isn’t just used in making Indian food.

Side tangent… Did you know India was colonized by the British for almost 100 years, from 1858 to 1947? And, “India” is actually an English word?

When we talk about comparing dishes, the tomato is more apparent in a Chicken Tikka. Whereas in a masala, the tomato is usually masked by other additional spices and is thicker in texture. And, a Butter Chicken tends to fall somewhere in the middle with a creamier flavor, due to the ghee, butter, or cream used.

I’ll be putting together macros soon. However, in the meantime, I’m going to guess they’re going to be similar to the Chicken Tikka Masala recipe I posted in April 2021.

Savory Low-Carb Butter Chicken

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Recipe by J. Irish, Ketolicious Eats Course: DinnerCuisine: IndianDifficulty: Moderately Easy

Servings

6 to 8

servings

Prep time

minutes

Cooking time

minutes

If you love Indian food, a savory Low-Carb Butter Chicken is sure to hit the spot. And, mix that with a recipe for keto naan (see the recipe from Sugar Free Londoner here), and your taste buds will be well satisfied!

Ingredients

1 tablespoons 1 coconut oil for sautéing
1 1 medium yellow onion, diced
2-1/2 pounds 2-1/2 free-range chicken thighs, cut into 1” cubes
1/4 cup 1/4 bone broth or water
24 ounces 24 passata (organic jarred tomato purée from Thrive Market) Get a free gift and an extra 40% off on your first membership order.)
6 ounces 6 organic tomato paste (from Thrive Market) Get a free gift and an extra 40% off on your first membership order.)
1 1 small cauliflower, cut into 1” pieces
3 to 5 tablespoons 3 to 5 pasture-raised ghee (from Thrive Market – Get a free gift and an extra 40% off on your first membership order) or unsalted pasture-raised/grass-fed butter
1/2 cup 1/2 full-fat coconut cream or heavy whipping cream, or plain whole milk Greek yogurt can be used, if lactose intolerant
5.3 ounces 5.3 (1 tub) organic plain whole milk Greek yogurt
48 ounces 48 frozen organic cauliflower rice, or 0-carb shirataki rice (from Thrive Market) can be used in combination or as a substitute
1 1 small to medium bunch of cilantro, chopped for serving on top or as a garnish (optional)
Spices Needed
8 cloves 8 garlic, minced
2 tablespoons 2 fresh ginger, minced
3 tablespoons 3 curry powder
4 teaspoons 4 garam masala
2 teaspoons 2 chili powder
1 teaspoon 1 kosher salt (I like using Diamond Crystal brand)

Directions

Sauté onions in coconut oil in a large skillet or 6-quart pot on medium heat until lightly brown.
Pour contents of 2 to 4 packages of cauliflower rice into a medium sauce pan, and cook covered on medium-low until thawed. Remove top after it has thawed and continue to cook, stirring occasionally. (I usually cook 2 packages for 2 to 3 people and cook the remaining bags of rice as I heat up leftovers.) If you choose to use shirataki rice, cook as instructed on the packaging.
Add the cubed chicken, bone broth or water, garlic, and dry spices to the sautéed onion pan.
Cook until the meat is done. Then turn the heat down to medium low.
Add to the sauce the tomato purée, tomato paste, and cubed cauliflower. Stir until contents are mixed well.
As the mixture starts to warm, add the cream and yogurt. Your skillet should be nearly full, if not using a 6 quart pot. Continue to cook until the contents are hot but not bubbling.
Serve over roughly 1 cup of cauliflower rice or 1 bag of shirataki rice (or a combination of cauliflower and shirataki rice, if really sensitive to the amount of fiber in shirataki rice), and garnish with chopped cilantro (optional). Enjoy!