Easy Keto Butter Chicken - Chicken Makhani

Step 1Cut the chicken into 1 ¹/₂ inch (5 cm) pieces. In a bowl, combine all the ingredients for the marinade. Add the chicken, cover with plastic wrap, and refrigerate for 2 hours or up to 24 hours.

Step 2After 2 hours remove the chicken from the fridge. Dice the onion and mince the garlic. Peel and finely chop the ginger. Slice the chili pepper and discard the seeds.

Step 3Heat a large pot greased with half of the butter over medium heat. Add the onion and cook for 5 to 7 minutes, until fragrant and lightly browned. Add the garlic, ginger, and chili pepper. Cook for another 2 to 3 minutes.

Step 4Add the marinated chicken, and cook for about 10 minutes, stirring frequently. Then add the tomato paste, chicken stock, and the remaining butter.

Step 5Bring to a boil, then reduce the heat to medium. Cook, uncovered, for 15 minutes.

Step 6Pour in the cream, and cook for another 5 to 10 minutes. Remove from the heat and let sit for 5 minutes. Season with salt and pepper to taste. Optionally add cilantro (or parsley) and serve with palmini rice, cauliflower rice or shirataki rice.

Step 7Eat warm or let it cool down and store in the fridge for up to 4 days. For longer storage, freeze for up to 3 months.