This recipe has many all spices which will give you an incredible flavor. Feel free to adjust the amount of spices according to your liking, especially the hot spices like chili and ginger. It is very simple to prepare and you will want to try it again and again.
You can use chicken breast or chicken thigh for this recipe. You can grill the chicken, pan fry it or simply cook it in the sauce if you just want a one-pan meal.
We use chicken maryland with skin and bone on. A chicken maryland is a cut of meat that contains both the thigh and the drumstick. It’s also called whole chicken leg. 2 large pieces of chicken marryland would weigh approximately 800g or 7oz. Remember, the size and type of chicken meat chosen for this recipe will depends on your choice and your macros.
Normally people will eat the whole chicken thigh but today we decide to try something different.
After the chicken is cooked, we remove the bone and tear it into small pieces. We find that shredded chicken will absorb more flavours from the sauce and taste better. If you don’t want the extra effort, feel free to skip this step. Simply just serve the whole chicken thigh with butter sauce.
To thicken the sauce and make it creamy, we use butter and heavy cream. You can use coconut cream instead of heavy cream too.
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Season the chicken thighs with ginger, garlic, red chili, lemon juice, cumin powder, coriander powder, salt and pepper.
Put the olive oil in a large bottom pan and brown the chicken on all sides until cooked. You can grill or bake the chicken as well. Once the chicken is cooked, remove from heat and set aside.
Making the sauce
In the meantime, in a hot pan, add a tablespoon of butter in then add red onion, minced garlic, diced tomatoes, cumin seeds, chili, ginger, and turmeric. Saute for 5 minutes until these veggies look soft. Add heavy cream, the rest of the butter and water in and bring to boil then remove from heat.
Pour the sauce into a blender and blend it into a smooth paste.
Put this smooth sauce back in the pan again to heat it up. Add chicken, salt, and pepper to taste. Bring to boil and stir occasionally to avoid burning at the bottom. Cook on low heat for 10 minutes until the sauce is thickened.
Once the sauce has thickened, remove the pan from heat. The food is ready to serve now if you don't want to do the extra step below.
If you want shredded chicken instead of the whole chicken leg then this is the next step. Remove the chicken and put on a plate or a cutting board. Separate the chicken meat from the bones and shred the meat into medium size pieces using your hand or a fork.
Put the shredded chicken on a plate then add the sauce in. You can top with chopped fresh coriander leaves and cinnamon. Serve with some salad or cauliflower rice.
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