A pantry-adapted take on Keto Murgh Makhani (Butter Chicken) — uses Cheese instead of Heavy Whipping Cream, Olive Oil instead of Butter. Nutrition is approximate.
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Melt 1 tablespoon of Olive Oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
In the same skillet, melt the remaining Olive Oil. Add the onion and garlic, sautéing until soft and fragrant.
Stir in the tomato paste, garam masala, and turmeric powder, cooking for 1 minute.
Reduce heat to low and pour in the Cheese, stirring constantly to combine.
Return the chicken to the skillet, simmer gently for 8-10 minutes until the sauce thickens and chicken is cooked through. Season with salt to taste.
Estimated, per serving
395kcal
Calories
28g
Protein
5g
Carbs
30g
Fat
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