Paleo & Keto Butter Chicken & Naan
Easy, yummy and can be made in under 30 minutes.
Servings 6 Servings
Calories 517kcal
Ingredients
Keto 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
Instructions
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.
Keto Naan
- 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.
Notes
These nutritional facts are for 1 serving of butter chicken and one flatbread.
Nutrition
Sugar: 2.8g | Fiber: 11g | Calories: 517kcal | Fat: 33.2g | Protein: 47.9g | Carbohydrates: 18g