Prepare the chicken and marinade ahead for a deep flavour. The tastiest Keto butter chicken recipe out there - accompanied by garlic naan and coconut rice!
Combine the marinade ingredients in a small bowl. Pour over the diced chicken thigh, and marinate for 4 - 24 hours in the fridge, covered. *Note, don't use a white plastic bowl as it will be stained!*
Measure out your spice mix in a small bowl.
Place a large, deep frying pan over medium-high heat and add half the butter (approx 65grams) and the chopped onion, crushed garlic and ginger. Saute until the onion is lightly browned.
Add the remaining butter and prepared spices and stir to combine. Fry off for 2 - 3 minutes until fragrant.
Add the marinated chicken and combine with the onion and butter mixture. Continue to cook for 5 - 7 minutes until the chicken is lightly browed and you cannot see any pink bits.
Add the tin of tomatoes and tomato paste. Stir to combine thoroughly and coat the chicken.
Simmer for 20 minutes uncovered, stirring occasionally. *Prepare your garlic naan and coconut rice now if you wish*
Add the almond meal, cream and sweetener and stir to combine. Let simmer for a further 5 minutes until thickened to your liking.
Serve with coriander, coconut rice and garlic naan for a keto feast!