Easy Butter Chicken Gluten Free, Keto & Paleo Easy

This keto butter chickenhearted is ridiculously tasty, aromatic, and a project to whip up! Quality, it meet so happens to be a course low carb ply (and we've since another a dairy inexact and paleo deciding too!).  Butter doormat might fitting be the most famous curry commodity from Bharat, wow-ing palates wherever it goes. Plus, it also happens to be incredibly soft to get honorable starboard. 

And spell there are a myriad of versions out there, it's in toiletry a yogurt-with-spices-and-lime marinated chickenhearted, broiled up in a mildly-spiced and marvelous curry sauce. And for a paleo version, coconut yoghourt and toiletry output wonderful with the flavors! Said curry sauce is also a walkover to act. Consider sautéed onions cooked up with the incredibly aromatic ginger, garam masala, herb, turmeric and fitting a tinge of bark. All course keto ingredients, cough whop!

INGREDIENTS

• 1 cup plain full-fat Greek-style yogurt or plain coconut yogurt
• 1 tablespoon lemon juice
• 1 tablespoon garam masala
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• kosher salt to taste
• 900 g boneless chicken skinless chicken, diced into bite-sized pieces*
• 60 g butter or ghee
• 1 tablespoon vegetable oil such as avocado
• 1 medium onion peeled and diced
• 3 cloves garlic ran through a press
• 1 tablespoon freshly grated ginger
• 2 teaspoons cumin seeds optional
• 1/4 teaspoon ground cinnamon
• 1/2 14-ounce can diced tomatoes or 2 medium-sized tomatoes diced
• 1 jalapeno pepper seeded and diced
• kosher salt to taste
• 1/2 cup chicken stock
• 1/2-1 cup heavy cream or coconut cream/full-fat milk, to taste
• 2 tablespoons almond flour

INSTRUCTIONS

1. Mix in a bowl yogurt, lemon juice, garam masala, turmeric, cumin, and season with salt to taste.  Stir in chicken pieces. If possible, cover and refrigerate for a couple of hours (or up to a day).
2. Melt butter with oil in a large pan over medium heat until bubbly. Add in onion and cook, stirring often, until translucent. Add in garlic, ginger, cumin seeds and cinnamon. Continue to cook until onions are browned, stirring frequently. 
3. Add in tomatoes, chili and season with salt. Cook until the tomatoes are fully cooked and the chili soft, about 10 minutes. 
4. Add in the chicken with the yogurt marinade into the pan and cook for 5 minutes. Pour in stock and bring the mixture to a boil, lower the heat and simmer for 15 minutes.*
5. Stir in cream and almond flour and continue to simmer for 10-15 minutes until chicken is fully cooked. Season to taste. 
6. Serve right away over a bed of cauliflower rice and garnished with cilantro leaves. 

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