Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup (60ml) plain Greek yogurt (full-fat)
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon (5ml) ginger-garlic paste (equal parts ginger and garlic, minced)
  • 1 teaspoon (5ml) garam masala
  • 1/2 teaspoon (2.5ml) turmeric powder
  • 1/4 teaspoon (1.25ml) cayenne pepper (optional, for heat)
  • Salt to taste (approx. 1/2 tsp)
  • 2 tablespoons (30ml) unsalted butter, divided (1 tbsp for chicken, 1 tbsp for sauce)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 1 teaspoon (5ml) ginger-garlic paste
  • 1 teaspoon (5ml) garam masala
  • 1/2 teaspoon (2.5ml) turmeric powder
  • 1/4 teaspoon (1.25ml) cumin powder
  • 1/4 teaspoon (1.25ml) chili powder (optional)
  • 1 (14.5 oz) can (411g) crushed tomatoes (check label for added sugar – ideally no sugar added)
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) unsweetened almond milk (or coconut milk for extra richness)
  • 2 tablespoons (30ml) tomato paste
  • 1 teaspoon (5ml) erythritol or preferred keto sweetener (or to taste)
  • Salt to taste (approx. 1/2 tsp)
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Marinate the Chicken: In a large bowl, combine the chicken with all marinade ingredients. Mix well, cover, and refrigerate for at least 30 minutes (longer is better, up to overnight).
  2. Sauté the Chicken: Melt 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken (in batches, if necessary, to avoid overcrowding) and cook until browned on all sides and cooked through (internal temperature reaches 165°F/74°C). Set aside.
  3. Sauté Aromatics: In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until softened and translucent (about 5 minutes). Add the ginger-garlic paste and cook for another minute until fragrant.
  4. Build the Sauce: Stir in the garam masala, turmeric powder, cumin powder, and chili powder (if using). Cook for 30 seconds, stirring constantly, until fragrant.
  5. Simmer the Sauce: Add the crushed tomatoes, tomato paste, almond milk, erythritol (or sweetener), and salt. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
  6. Finish the Sauce: Stir in the heavy cream. Return the cooked chicken to the skillet and gently toss to coat in the sauce. Simmer for another 5 minutes to allow the flavors to meld.
  7. Garnish and Serve: Garnish with fresh cilantro before serving.