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Indian Butter Chicken

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  • 4:1 ratio
  • RECIPE MAKES: 1 portion
  • PREP TIME: 15 minutes
  • COOK TIME: 15 minutes

This recipe makes 1 portion which contains:

Total Fat

Step 1

Melt the butter with olive oil in a frying pan over a medium heat. Add chicken to pan and cook for 5 minutes, turning occasionally.

Step 2

 Add spring onion, green pepper, mushroom, garlic purée and tomatoes, cook for 2-3 minutes stirring occasionally until softened.

Step 3

 Add curry powder, turmeric and chilli powder, stir in until combined and cook for a further 1 minute.

Step 4

Reduce heat to low, stir in cream and simmer for 2-3 mins (do not boil).

Step 5

Once sauce has reduced, remove from heat and serve.

Serving suggestions

Always check with your dietitian what is suitable for you
• Serve with Cauliflower rice or naan bread(see recipes)

This recipe has been specifically designed for use in a ketogenic diet.
Refer to labels for allergens and other product information.

Always check with your dietitian what is suitable for you.

  • 30g Butter
  • 9g Olive Oil
  • 40g Chicken breast, raw, finely chopped
  • 10g Spring onions, chopped
  • 20g Green pepper, finely chopped
  • 10g Mushrooms, finely chopped
  • 50g Tomatoes, finely chopped
  • 1g Garlic purée e.g. GIA
  • 1g Curry powder
  • 1g Turmeric, ground
  • 1g Chilli powder
  • 55g Double cream e.g. Morrisons/Tesco