Keto Butter Chicken

Ingredients

• 2 garlic cloves, minced
• 1/2 c. sour cream
• 1 tbsp. finely grated peeled ginger
• 1 tbsp. fresh lemon juice
• 2 tsp. garam masala
• 1 tsp. ground cumin
• 1 tsp. kosher salt
• 1/2 tsp. chili powder
• 1 1/2 lb. boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp. ghee, divided
• 1 medium yellow onion, finely chopped
• 1 tbsp. tomato paste
• 1/2 tsp. ground fenugreek
• 1 c. heavy cream
• Fresh cilantro leaves and cooked cauliflower rice (optional), for serving

Method

1. Whisk together garlic, sour cream, ginger, lemon juice, garam masala, cumin, salt, and chili powder in a large bowl. Toss in the chicken to coat, cover, and let marinate at room temperature for at least 30 minutes, or refrigerate up to 2 hours.
2. Heat 1 tablespoon of ghee in a large skillet over medium-high heat. Cook the chicken, tossing occasionally, until browned in spots, about 5 minutes, then remove to a plate.
3. Add the remaining tablespoon of ghee to the same skillet and cook the onion until softened and golden, about 7 minutes. Stir in garlic and ginger and cook until fragrant, about 1 minute.
4. Stir in tomato paste, garam masala, fenugreek, and 1 1/2 cups water. Return the chicken to the skillet and bring to a simmer. Add the cream and cook, stirring occasionally, until the chicken is cooked through and tender, about 8 minutes.
5. Serve topped with fresh cilantro and cauliflower rice if desired.