Murgh Makhani (Indian Butter Chicken)

Murgh Makhani (Indian Butter Chicken)

You may also like...

4 Responses

  1. AutoModerator dedi ki:

    Welcome to /r/ketorecipes! You can find our [rules here](https://www.reddit.com/r/ketorecipes/wiki/index) and the [Keto FAQs here](https://www.reddit.com/r/keto/wiki/faq). Please be sure to include a detailed recipe in your post (this means **ingredients**, **directions**, and **plain text**) or in the comments, not a link to the recipe, or it will be removed per the sub rules!* Please report any rule-violations to the moderators and keep doing the lard’s work!

    *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/ketorecipes) if you have any questions or concerns.*

  2. YummyForAdam dedi ki:

    **Ingredients:**

    3 tbsp butter/ghee/ or avocado oil

    3 clove Garlic, Fresh

    1 tbsp, minced Ginger Root

    1 medium – 2 1/2″ diameter Onion, chopped finely

    1 tbsp Garam Masala

    1 tbsp Cayenne Pepper, Ground

    2 1/4 tsp Salt

    2 1/4 tsp Windsor, Half Salt (Optional)

    2 tbsp Almond Flour

    4 tbsp Tomato Paste

    8 large Chicken Thigh, whole or cut into bite sized chunks

    3 tbsp Butter, Salted

    2 tbsp Heavy Whipping Cream

    2 each – Hot Chili Peppers, Green (Optional)

    3 tbsp, chopped Coriander Leaf

    **Directions:**

    1. In a large saucepan or pot (preferably with a lid) add you butter/ghee or avocado oil on med heat.
    2. Once oil is hot add chopped onions, garlic, ginder, and allow you fry until translucent and slightly golden. You may need to add more oil as this happen or use some water and a lid to “water fry” until onions are soft.
    3. Add dry spices (Garam Masala, Cayenne, Salt) as well as the almond flour and allow to fry, adding water as needed to prevent burning. Cook until smell of spice reduces.
    4. Add tomato paste, add additional water if needed, you want a kind of slurry.
    5. **Optional step:** If you would like a smooth gravy similar to what you would find in a restaurant or pictured above. Use immersion blender at this time to puree mixture in pot into a smooth.
    6. Add chicken, butter, cream, green chilies, coriander leaf and cover. Again adding water as needed to maintain gravy.
    7. Allow to come to boil, then reduce heat to a low simmer.
    8. Allow to simmer for at least 20-30 minutes until oil separates to the top. The longer you simmer, the more the sauce will develop and the softer the chicken will become.
    9. Stir occasionally, add water and salt as needed.
    10. Serve with riced cauliflower or side of choice.

    Secret to the best cauliflower rice: https://www.instagram.com/p/B7jacVFAqy6/?utm_source=ig_web_copy_link

    Makes approx. 6 servings

    Per serving (Butter chicken only):

    Cals: 380, Fat: 22g, Net carbs: 6g, Protein: 35g

    Original Recipe: https://www.instagram.com/p/B7jbiWbAHjR/?utm_source=ig_web_button_share_sheet

    [@yummyforadam](https://www.instagram.com/yummyforadam) on Instagram

  3. BookBesotted dedi ki:

    Thanks for posting the recipe!

  4. itsmeD1981 dedi ki:

    Definitely making this tonight! Thanks for sharing.

Bir cevap yazın