No Butter-Butter Chicken | low carb chicken curry | Whole30 | Keto-friendly

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess with fewer calories.

cooking oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

Marinate boneless chicken breast with salt, Kashmiri red chili powder, ginger garlic paste, and apple cider vinegar. Mix thoroughly and cover, then refrigerate for at least 1 hour or preferably overnight.

Peel and roughly chop the onion and ginger, slice the green chilies, and dice the tomatoes.

Heat a large pan over medium heat and add ghee.

Add the marinated chicken to the pan, spreading it out evenly. Cook without stirring for about 5 minutes.

After 5 minutes, move the chicken pieces around and cook for a further 5 minutes until the chicken is no longer pink and fully cooked. Remove the chicken from the pan, leaving the ghee inside.

In the same pan, add the chopped onion, ginger, and green chilies. Split open the green cardamom and crush the maize before adding them to the pan. Sauté for about 2 minutes.

Add the diced tomatoes, coriander powder, Kashmiri red chili powder, and salt to the pan. Sauté for about 5 minutes until the tomatoes are mushy and there is no more liquid left in the pan.

Turn off the heat and allow the mixture to cool down.

Once cooled, transfer the mixture to a blender and blend into a smooth paste.

Return the paste to the pan and put it on medium heat. When it just starts to bubble, add coconut milk and mix well.

Add the cooked chicken back to the pan and cook for another 5 minutes on medium-low heat. The color will darken and the sauce will thicken up.

Turn off the heat and add dried fenugreek, mixing well. The no butter butter chicken is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens