Butter chicken is a well-known and all-time favorite Indian dish that is often served with naan, an oven-baked flatbread. This dairy-free version is one of my most popular recipes. A recipe tester commented: “The butter chicken was one of the best dinner recipes that I have made in a long time. I love that it is so easy to make, and my family loves that the meat becomes so tender. And the sauce is so delicious that we could have eaten it separately as soup. For a recipe that is so easy, the flavors are so complex and make me feel like I am eating out at a fancy restaurant.”
My keto version of naan is fried instead of baked, but it still works great for picking up food instead of using utensils. It makes for a fun family dinner . . . unless your kids aren’t yet practiced at grabbing food with bread and you are in charge of cleanup!
Ingredients
- 2½ pounds boneless chicken thighs, preferably with skin on
- ½ cup diced onions
- 3 tablespoons coconut oil
- 1 (6-ounce) jar tomato paste
- 1 teaspoon finely chopped garlic, or cloves from ½ head roasted garlic
- 2 teaspoons turmeric powder
- 1 teaspoon fenugreek powder
- 1 teaspoon chili powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cardamom
- 1 cup full-fat coconut milk
- 1 teaspoon fine sea salt
- 3 large eggs, separated
- ½ teaspoon cream of tartar
- ¼ cup unflavored egg white protein (or whey protein if not dairy-sensitive)
- 1 teaspoon curry powder (optional)
- 1 tablespoon coconut oil, for greasing the pan
- Place all the ingredients for the butter chicken in a 4-quart slow cooker. Cover and cook on low for 6 hours, or until the chicken is very tender. About 1 hour before the chicken is done, make the naan. To Make the Naan
- Using a stand mixer fitted with the whisk attachment, whip the egg whites on high speed in a clean, dry, nonreactive metal bowl until very stiff, about 3 minutes. Blend in the yolks, cream of tartar, protein powder, and curry powder (if using).
- Heat the coconut oil in a large skillet over medium-high heat until a drop of water sizzles in the pan. Once hot, place three 3-inch circles of dough in the pan. Fry for 3 to 5 minutes per side, until golden brown. Remove from the heat. Repeat with the remaining dough, adding more coconut oil to the pan if needed.
- Serve the chicken with naan.
- Store leftover butter chicken in an airtight container in the fridge for up to 3 days. To reheat, place in a microwave-safe bowl and heat on medium for 1 minute, or place in an oven-safe dish and warm in a preheated 350°F oven for 5 minutes, or until heated through. Store leftover naan in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. To reheat naan on the stovetop, place in a skillet greased with a touch of coconut oil over medium heat for a minute per side, or until warmed through, or place the naan in a preheated 350°F oven for 2 minutes.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 472 kcal Calories from Fat: 292.5 kcal |
|
% Daily Value*
|
| Total Fat 32.5 g 93% |
Trans Fat 0.0 g |
carbohydrates 5.8 g 4% |
Dietary Fiber 0.9 g 2% |
Protein 37.4 g 75% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |