Easy Indian Butter Chicken
This Indian butter chicken comes together in around 30 minutes. Perfect for a busy weeknight! It’s a creamy dish that combines with delicious aromatics.
Avocado oil – Boneless, skinless chicken thighs – Tomato sauce – Coconut milk – Garlic – Fresh ginger – Turmeric – Paprika – Garam Masala – Cumin – Salt – Butter – White rice for serving
Cut the chicken thighs into bite sized pieces and set aside. In a large pot on medium high heat, add the oil and heat. Add the chicken and cook until almost done. Remove to a plate and keep warm.
Put the tomato sauce, coconut milk, garlic, ginger, turmeric, paprika, Garam Malasa, cumin, and salt in the pot and bring to a slow boil. Simmer for 10 minutes.
Add chicken back into pot.
Turn heat to low, and allow chicken to simmer in the sauce for 10-15 minutes, until cooked through.
Add butter cubes and remaining 1 teaspoon of Garam Masala. Stir until well incorporated.
You will want to watch the amount of sauce you are using, however. To keep it more low carb, serve over cauliflower rice instead of plain white rice.
IS INDIAN BUTTER CHICKEN KETO?
Store your leftover butter chicken in the fridge in an airtight container for up to 3 days. To reheat, simply place in an oven safe container that will fit in your Instant Pot.
How do I store it?