How to make delicious keto butter chicken

Cooking the Chicken

1. Cut the chicken thighs in narrow strips
   (If using chicken breast, brine in salt water for 1-2 hrs so the chicken does not dry out)

2. Marinate with coriander powder, red chilli powder, garam masala powder, ginger garlic paste, salt, Kasuri methi or dried fenugreek leaves (crushed) and oil

3. Marinate for 20 min at least

4. Set a pan on high heat and add 1 tbsp. of cooking oil

5. Stir fry the chicken until it cooks through

6. Take out the stir fried chicken in a bowl and keep it covered so the chicken stays moist

Making the gravy

1. Set a pan on medium heat, add 1 tablespoon of butter and 1/2 tbsp. of cooking oil

2. Add roughly chopped onions, garlic cloves, cashew nuts and tomatoes

3. Add 1/4 tsp. of salt give it a quick stir and place a lid on for two minutes or until the tomatoes turn mushy

4. Transfer every thing to a grinder jar, let it cool down and grind to a smooth paste

Making the curry

1. Set up an on low heat and add the tomato onion paste (The gravy can be strained if the paste is not smooth enough)

2. Add 1 teaspoon of Kashmiri red chilli powder and mix well (This is optional. Kashmiri red chilli powder does not make the gravy hot, it gives the gravy a nice red color)

3. Add the chicken, place the lid on and let every thing come together for two minutes

4. Add 1 tablespoon of butter, Garam masala powder and Kasturi methi or dried fenugreek leaves (crushed)

5. Add salt and add erythritol or any other sweetener of your choice (to taste)

6. Add heavy cream, coriander leaves, give it a quick stir and done!