Begin by marinating your chicken in the spices, and cream (or cashew yogurt). They can marinate anywhere from 2-24 hours. As you all know, the longer they’re in the marinade, the more flavorful the chicken.
For the sauce, start by adding your avocado oil and 4 tablespoons of butter into your dutch oven (or other heavy-bottomed pan). Let the butter and oil turn light brown and become nutty and fragrant.
Add in your finely chopped onions, minced garlic, and all of your spices. Let the onions cook on low heat until they become translucent, about 10 minutes.
Add in your tomato sauce, and tomato paste. Turn to high heat and reduce the sauce. It should start to thicken and you’ll see it have less volume. Cook for 10 minutes uncovered
When tomato sauce begins to reduce, add your chicken and turn the heat back down to medium-low heat.
Cook the chicken on medium-low for 1 hour or until internal temperature reaches 165 degrees F.
After one hour, add cup of cream and remaining butter. Cook on low heat for 15 more minutes.
Enjoy with a side of veggies, or rice. Whatever works best for your diet!
I enjoy mine with steamed broccoli or spinach on the side. I also add a touch more chili oil because I LOVE spicy food. The best part of this dish is that everything is adjustable.
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