KETO INSTANT POT RECIPE: Indian Butter Chicken

I’ve avoided Indian restaurants since I’ve been keto, 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.

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Serves: 4

Active prep time: 10 minutes

Cook time: 10 minutes

INGREDIENTS

2 pounds boneless, skinless chicken thighs
1 teaspoon plus
3∕₄ teaspoon fine Himalayan pink salt, divided
1∕₂ teaspoon cracked black pepper
4 tablespoons butter or ghee, divided
2 cloves garlic, 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
1∕₄ cup chopped fresh cilantro

DIRECTIONS

1. Season the chicken with 1 teaspoon of the pink salt and pepper. Select SAUTÉ on the Instant Pot. Add 1 tablespoon of the butter, and the minced garlic. When the butter is melted and hot, add half of the chicken in a single layer. Cook until browned on both sides, 6 to 8minutes, 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, 2 to 3 minutes. Stir in the garam masala, ginger, cumin, turmeric, and 3∕₄ teaspoon pink salt. Cook for 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, use a natural release for 10 minutes to depressurize, then quick-release the remaining pressure.

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

Per serving: Calories: 613 • Total Fat: 44 g • Protein: 47 g • Total Carbs: 6 g • Fiber: 1 g • Erythritol: 0 g • Net Carbs: 5 g