Keto Indian Butter Chicken (Air Fryer)
You asked, and I listened. This is the keto chicken recipe you asked for: Indian butter chicken with yogurt-marinated thighs cooked in the air fryer, then finished in a creamy tomato curry sauce.
Marinate overnight or, better, 24 hours. Serve over cilantro lime cauliflower rice.
Video tutorial: https://youtu.be/6mUZgsukUdo
Keto Indian Butter Chicken (Air Fryer)
Ingredients
Marinade
- 5.3 oz full-fat Greek yogurt
- Juice of 1 lemon
- 1 tbsp garam masala
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 tsp cumin
- 1 tsp turmeric
- 1/2–1 tsp dark chili powder
Butter chicken
- 2.5 lbs boneless, skinless chicken thighs (about 6)
- 1 (10.75 oz) can tomato puree
- 1 cup heavy cream
- 1 tbsp curry powder
- 1 tbsp sweetener
- 1 1/4 tsp salt
- 2 tbsp butter (I added it to the rice)
Instructions
- Tenderize the chicken thighs with a Jaccard (or a fork). Put them in a gallon freezer bag with all the marinade ingredients, seal and refrigerate overnight, preferably 24 hours.
- Place on the air fryer tray with a temperature probe in the largest thigh. Cook to your desired temperature (I took it to 145°F because it finishes in the sauce).
- In a medium saucepan, mix the tomato puree, cream, curry powder, sweetener and salt. Cook over medium-low heat until it darkens, as in the video.
- Add the cooked chicken and cover with the sauce. Let it sit in the pan 8 minutes.
- Serve over cilantro lime cauliflower rice. Enjoy!