Cut the chicken breasts into bite-sized pieces, transfer to a bowl, add lemon juice, chili powder, grated ginger, minced garlic, coriander powder, turmeric, salt, and pepper. Mix well and set aside.
Heat 2 tbsp of butter in a skillet over a medium heat, add onion and garlic and cook for 2 minutes or until fragrant.
Add chicken pieces and cook 4-5 minutes. When chicken chunks become white add heavy cream, chicken broth, crushed tomatoes, seasonings and mix well. Bring to a boil and then reduce the heat to low, cover with a lid and simmer for 6-7 minutes.
If you like your sauce thicker – remove the lid and simmer the sauce to the desired consistency.
Serve with steamed broccoli or any other low carb side dish you like.
Video
Notes
Can be served with cauliflower rice or steamed veggies.