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Instant Pot Keto Indian Butter Chicken
Instant Pot Keto Indian Butter Chicken
Leslie Grow/Keto in an Instant

If you’re taking the ketogenic diet for a whirl, tackling dinner can feel particularly daunting on any given day. Enter this Indian butter chicken from Jen Fisch’s new cookbook, Keto in an Instant. It’s light on carbs but tastes like a takeout favorite, yes, but the best part of all? It’s made in the Instant Pot.

“I’ve avoided Indian restaurants since I’ve been keto,” Fisch writes, “mostly because I don’t trust myself around naan bread. Luckily, this recipe for butter chicken gives me all the same tastes far away from the bread basket. I like to pair it with sautéed cauliflower rice and additional cilantro to complete the experience.”

Full disclosure: We’d gobble this up and we’re not even on the keto diet.

From the book Keto in an Instant by Jen Fisch. Copyright © 2020 by Jen Fisch. Published on January 7, 2020 by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.

RELATED: 40 Ketogenic Dinner Recipes You Can Make in 30 Minutes or Less

4 servings

2 pounds boneless, skinless chicken thighs

1 teaspoon plus ¾ teaspoon fine Himalayan pink salt, divided

½ teaspoon freshly ground black pepper

4 tablespoons butter or ghee, divided

2 garlic cloves, minced

1 small onion, chopped

1 jalapeño pepper, finely chopped (seeded if desired)

1 tablespoon garam masala

2 teaspoons minced fresh ginger

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 cup heavy cream or coconut cream

¼ cup chopped fresh cilantro

1. Season the chicken with 1 teaspoon of the salt and the pepper. Select Sauté on the Instant Pot. Add 1 tablespoon of the butter and the minced garlic. When the butter is melted, add half the chicken in a single layer. Cook until browned on both sides, 6 to 8 minutes, turning once. Remove the chicken from the pot and repeat with the remaining chicken and 1 additional tablespoon of butter.

2. Add the onion and jalapeño to the pot. Cook, stirring often, until tender, about 3 minutes. Stir in the garam masala, ginger, cumin, turmeric and ¾ teaspoon pink salt. Cook for about 1 minute. Return the chicken to the pot. Select Cancel.

3. Secure the lid on the pot and close the pressure-release valve. Set the pot to High Pressure for 10 minutes. At the end of the cooking time, allow a natural pressure release for 10 minutes, then quick-release the remaining pressure.

4. Stir in the cream, cilantro and the remaining butter.

602 calories

43g fat

6g carbs

47g protein

3g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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