Low Carb Butter Chicken with Qetoe Low Carb Rice

Ingredients:

6–8 servings

MARINADE:

½ cup whole-milk Greek yogurt

4 garlic cloves, grated

1 tablespoon fenugreek leaves (optional)

1 tablespoon finely grated ginger

2 teaspoons kosher salt

2 pounds boneless, skinless chicken thighs

SAUCE AND ASSEMBLY:

½ cup (1 stick) cultured or unsalted butter, divided

1 3-inch cinnamon stick

5 green cardamom pods

1 whole clove

2 teaspoons fenugreek seeds (optional)

2 medium onions, sliced

2 serrano chiles, split lengthwise

Kosher salt

4 garlic cloves, grated

1 tablespoon finely grated ginger

1 tablespoon fenugreek leaves (optional)

1 tablespoon garam masala

1 teaspoon paprika

½ teaspoon ground turmeric

2 28-ounce cans whole peeled tomatoes

½ cup heavy cream

Chopped cilantro, steamed Qetoe low carb rice, and naan (for serving)

Preparation:

MARINADE:

1. In a medium bowl, whisk together the yogurt, grated garlic, fenugreek leaves (if using), grated ginger, and kosher salt.
2. Add the boneless, skinless chicken thighs to the marinade and toss to coat. Cover and refrigerate for at least 1 hour and up to 3 hours.

SAUCE AND ASSEMBLY:

1. In a large wide pot over medium heat, melt 4 tablespoons of butter. Add the cinnamon stick, cardamom pods, clove, and fenugreek seeds (if using), stirring until slightly darker and fragrant for about 1-2 minutes.
2. Add the sliced onions and split serrano chiles to the pot. Season with salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, approximately 8-10 minutes.
3. Stir in the grated garlic and ginger and cook until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, about 2-3 minutes.
4. Add fenugreek leaves (if using), garam masala, paprika, and ground turmeric. Cook, stirring, until very fragrant, about 1 minute.
5. Add the whole peeled tomatoes, breaking them up into pieces with a spoon. Cook until the sauce turns brick red and most of the liquid has evaporated, about 1 minute.
6. Transfer the mixture to a blender and purée until smooth. Cut the remaining 4 tablespoons of butter into pieces and add them along with the heavy cream to the blender. Purée until the sauce is creamy. Season with salt to taste.
7. Return the sauce to the pot and bring it to a simmer.
8. Preheat the broiler. Arrange the marinated chicken thighs in a single layer on a wire rack set inside a foil-lined rimmed baking sheet. Broil until the chicken starts to brown in spots but is not cooked through, about 7-8 minutes per side.
9. Once the chicken has cooled enough to handle, cut it into ¾-inch pieces. Add the chicken to the simmering sauce, cover, and cook until the chicken is cooked through, about 8-10 minutes.
10. Top the chicken and sauce with chopped cilantro. Serve with steamed Qetoe low carb rice and naan alongside.

Enjoy your flavorful dish of Butter Chicken made with Qetoe low carb rice!