Today is the day friends, the day I finally made one of my all-time favourite meals keto. I ketogenized it (I also just trademarked that word…obviously), and it is going to blow your mind. It’s Keto Butter Chicken and Garlic Naan/Flatbread/Tortillas. It all depends on how you see it. I see it as Buh-read!
How to make the Keto Naan
Hear me out now, All of this, like AAALL of it, was made in under 30 minutes.
This is what I love the most about keto breads, since they don’t call for yeast, you can make them in minutes. Can’t beat that.
In order to make a super fluffy bread, here is what you are going to need.
- Coconut flour
- Psyllium husk
- Egg whites
- Garlic powder
- Baking powder
- Warm water
To make this easy naan, start by mixing together in a bowl : the coconut flour, psyllium husk, garlic powder, salt and baking powder. Add your egg white, mix, then add your warm water. Mix together until you get a dough. Cut into 6 equal pieces.
Keep in mind that this is a crumbly dough (no gluten), which means that you’re going to have to be a little more careful when you’re rolling it. Place one dough ball between 2 parchemin paper sheets and roll using a rolling pin.
Bonus Tip: If you have a tortilla presser, you can totally use it with this recipe to make keto tortillas.
How To Make This Paleo & Keto Butter Chicken
Now that we have covered the fluffy part of this meal, let’s move to the silky smooth savoury side of things.
Step 1 : Marinate & Cook the Chicken
To a bowl, add your chicken thighs, spices, cilantro and coconut yogurt. Mix and cover with plastic wrap. It’s recommended that you let your chicken marinate for 1 hour before cooking/grilling. However, if you can’t wait (totally understandable), let it sit in your fridge for at least 10 minutes.
Next, grab a large baking sheet, cover with parchemin paper and place your marinated chicken on it. Cook in your oven @425F for 10-12 minutes (or until it’s no longer pink in the center).
Step 2 : Prepare the Dairy-free butter chicken sauce
This butter chicken sauce is butter-free. Instead we are using coconut oil, and full-fat coconut milk to make this rich curry sauce. Fear not my friend, this butter chicken does not taste like coconut.
To make the sauce, start by finely chopping one onion and a thumb-size piece of ginger (you can also do this in your food processor). Next, melt your coconut oil in a large pot and add your chopped onion, ginger and all your spices. Cook for 7-8 minutes and add your coconut milk. Whisk and add your tomato paste. Lower the heat and let simmer for another 12-15 minutes. Add your grilled chicken to the sauce.
Step 3: Let simmer for another 5 minutes & Serve
Once you add your chicken, you want to let it simmer for another 5 minutes. Turn off the heat and add a handful of fresh coriander on top.
When was butter chicken invented? Butter chicken or murgh makhani was invented in the late 1950s in a restaurant in Delhi.
Can butter chicken be made without tomatoes? Yes, If you want to lower the carb count to a minimum, skip the tomato paste. I love it, so I obviously won’t be doing that.
Does it taste too much like coconut? Not at all. Because of the variety of spices we used in this recipe, the coconut flavour is completely gone.
Can butter chicken be frozen? Yup, once cooked just place into a Ziplock bag, flatten the bag and freeze.
How long will butter chicken last in the fridge? It’s good for up to 3 days, which makes it a good meal prep option.
Paleo & Keto Butter Chicken & Naan
- 1 large egg white
- 3/4 cup warm water
- 1/2 cup Coconut flour
- 2 tbsp Psyllium Husk
- 1 tsp baking powder
- 1/2 tsp Salt
Butter Chicken Marinade
- 2 lbs skinless deboned chicken thighs cut into thirds
- 1 cup coconut yogurt
- 2 tsp grated fresh ginger
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp turmeric powder
- 2 tbsp lemon juice
Butter Chicken Sauce
- 2 15oz cans coconut milk
- 1 tbsp paprika
- 1/4 cup chopped coriander
- 1 clove of garlic
- 1 tsp salt
- 1/2 tsp ground turmeric
- 1 tsp garam masala
- 1 finely chopped onion
- 1/2 tsp ground cardamom
- 1 thumb size piece of ginger finely chopped
- 1 tbsp coconut oil
- 1 tbsp tomato paste
Start by cooking your chicken
- Preheat your oven at 400 F.
- In a bowl, combine all ingredients for the butter chicken marinade. Make sure all your chicken breast cubes are thoroughly covered. Place on a baking tray and bake for 10-12 minutes or until your chicken is not pink in the middle anymore.
Butter chicken sauce
- Heat up your coconut oil in a pot on medium heat and add your minced onion and ginger. Cook for 3-4 minutes and add your coconut cream cream. Add the rest of your spices : cardamom powder, garam masala, ground turmeric, paprika and salt.
- Lower the heat and let simmer for 12 minutes or until the sauce thickens. Add your cooked chicken and fresh coriander to the sauce and stir. Cook for another 5 minutes, remove from the heat, cover and set aside.
- In a bowl, add coconut flour, salt, psyllium husk and baking powder. Add your egg white & warm water and mix by hand until your are able to form a dough. Cut your dough into 6 equal pieces.
- Heat up a non-stick pan on medium-high heat. Take one dough ball and place between two parchemin paper sheets and using a rollin pin, roll out your dough until it's 1/4" in thickness.
- Warm up a non stick pan and cook your flatbread for 3 minutes on one side and flip, then cook for another 3 minutes on the other side. Repeat until all your bread is cooked and ready to enjoy.
- Serve and enjoy.
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