White Butter Chicken – Murgh Makhani

Keto Butter Chicken

Butter chicken is another one of those quintessential Indian dishes that you will find the world over in Indian restaurants. It’s not always Keto friendly though given that some recipes call for sugar and it does use a fair amount of onion and tomato which pushes up the carb count. I decided to amp up the regular butter chicken and turn it into a Keto treat. In my recipe I skipped the tomatoes to create a ‘white’ butter chicken. The standard recipe calls for tomatoes and also is reddish in colour. Anyway enough jibber jabber, enjoy the recipe.

Butter chicken for days

Well if you are looking for something more like the original butter chicken with that rich tomato flavour then try my original recipe here.  I’ve also got a Bacon butter chicken and a butter chicken wings recipe. So give these a go and tell me which one is your favourite. If you are a vegetarian you can easily sub the chicken for Paneer and get yourself a Paneer Makhani.

Nutrition Info (Per serving)

• Calories: 642
• Net Carbs: 5g
• Carbs: 6g
• Fat: 54g
• Protein: 31g
• Fiber: 1g

This recipe makes 2 serving. Get this recipe on myfitnesspal.

White Butter Chicken - Murgh Makhani

Yum

Votes: 5 Rating: 4 You: Rate this recipe!

Sauteed tandoori chicken in a rich onion and cream gravy.

• CourseMain Dish
• CuisineIndian

Servings	Prep Time
2 servings	5 minutes

Cook Time	Passive Time
15 minutes	20 minutes

Servings Prep Time 2 servings 5 minutes

Cook Time Passive Time 15 minutes 20 minutes

White Butter Chicken - Murgh Makhani Yum Votes: 5 Rating: 4 You: Rate this recipe! Sauteed tandoori chicken in a rich onion and cream gravy. CourseMain Dish CuisineIndian Servings Prep Time 2 servings 5 minutes Cook Time Passive Time 15 minutes 20 minutes Servings Prep Time 2 servings 5 minutes Cook Time Passive Time 15 minutes 20 minutes

Ingredients

• 250 grams Boneless chicken legs and thighs
• 100 ml Fresh Cream
• 50 grams Butter
• 1 tbsp Ghee
• 2 tbsp Tandoori Masala I recommend this one
• 1 Onion blitzed into a paste
• 1 tbsp Ginger Garlic Paste
• 1/2 Lime juice
• Fresh Coriander
• Salt to Taste
• Kasuri Mehti/Fenugreek Leaves I recommend this one

Servings: servings

Units:MetricUS Imperial

Instructions

1. Chop the chicken into bite size pieces and marinate with ghee, salt, Tandoori Masala and lime juice
2. Melt 10 grams of butter on a high heat and sautee the chicken.
3. Once caramelized and cooked, set aside.
4. In the same pan melt 30 grams of butter
5. Add the onion paste and ginger garlic paste and cook for 2 minutes
6. Add the resting juices and oils from the pre cooked chicken
7. Cook for 1 minute and add the chicken
8. Add the fenugreek or kasuri methi
9. Add the fresh cream and turn off the gas
10. Garnish with coriander and the remaining butter.
11. Serve however you like!

Recipe Notes

There are a couple of other brands of Tandoori Masala available. I would suggest checking them out. There is an organic tandoori masala available and also another brand called Rajah. For the fenugreek leaves as well here is another option to try.