I find that usually the biggest reason that people fall off the Keto train is that they get bored eating the same old same old. A huge part of any way of eating is sustainability; It’s got to be enjoyable and diverse, something you can do for the rest of your life. Not to criticize anyone, but a lot of times I ask people what they were eating before they quit, and it’s usually always boring food, and the same food, day in day out! Just some dry hamburger with cheese, butter and an egg…Everyday! Well no wonder why you burned out and quit. Some people can do that, and are happy to; but it generally takes a very specific personality to do that. I’m absolutely not criticizing those that can, in fact sometimes i’m jealous of those people. It definitely makes it easy to keep track of macros and eliminate any unnecessary carbs; However, for my personality; I need diversity, or I too would get bored and slide off the rails.
That’s how COOKING KETO WITH FAITH was born; Out of the need to translate some of my favorite high carb foods and Restaurant Favorites into keto friendly dishes. Now I can honestly say that I’m truly not bored or feel deprived with this way of eating!
My first introduction to good Indian food was when I was living in Australia; It was one of my husband’s favorite cuisines. I must say that I was very hesitant, you see; I had a very bad experience with it in St. Louis and was left with an upset tummy for days. My darling husband assured me that, that would not happen at this restaurant….EVER! So I gave it a “fair crack”, as my Aussie husband would say, and I must say that I was pleasantly surprised.
I know what a lot of you might be thinking; “But Indian food is just hot curries that will burn all the way down”, am I right to suggest? Well, I’ve got some great news for you; That’s not always the case. You see, Indian is a cuisine that is very diverse in its flavors, cooking methods and also spice/heat levels. Southern Indian cuisine has more of the spicy curries, but the northern Indian cuisine is actually quite mild in both spice and heat.
Today we are making the most famous Indian Curry, Murgh Makhani; More commonly known as Butter Chicken. It is very mild and is generally known as the gateway dish to Indian Food. We are trading out the high carb traditional basmati rice for Indian Spiced Cauliflower Rice.
We like to make our Makhani masala (spice blend) from scratch. It takes a little extra effort, but you end up with a more authentic and complex flavor. The other upside is we can control the ingredients, and avoid the sneaky carbs that might be hidden in store bought masalas. However we will link a store bought one if you want to avoid the extra steps of making your own.
CHICKEN MARINADE INGREDIENTS
8 boneless chicken thighs
1/2 TBSP ginger paste
1/2 TBSP garlic paste
1.5 tsp kashmiri chilli powder
1/2 tsp pink himilayan salt
3 TBSP oil or liquid fat
CHICKEN MARINADE INSTRUCTIONS
- Cut chicken into large bite sized pieces.
- In a medium mixing bowl, add chicken, spice mix and 1 TBSP of the oil, and mix well. Let mixture marinate a minimum of 30 mins and up to 24hrs refrigerated.
- Heat a large cast iron pan with 2 TBSP of oil until gently smoking. Add chicken and cook until well seared. Transfer cooked chicken to a bowl and set aside.
3 cans petite diced tomatoes(14.5oz)
8 green cardamom pods(lightly cracked)
1 TBSP ginger paste
1 TBSP garlic paste
6 TBSP butter cubed
1 TBSP erythritol/stevia sweetener
1 tsp pink himilayan salt
1 tsp kashmiri chilli powder
1/2 tsp kasoori methi powder
1/2 tsp garam masala
1/4 tsp black mustard seeds
1 cup heavy whipping cream
- In a large saucepan, add 3 TBSP of butter, the garlic and ginger pastes, mustard seeds and the cardomom pods. Saute over medium heat until fragrant. DO NOT BURN OR BROWN.
- Add the tomatoes and saute until the tomatoes are softened and mushy. Around 15-20 minutes.
- Let cool slightly, then transfer to a blender, start by pulsing then blend for 30 seconds.
- Place a mesh strainer over large saucepan and pour in tomato mixture. With a silicone spatula, press the tomato mixture through the mesh strainer until all your left with is the pulp and cardamom skins. Discard waste.
- What you should be left with in the saucepan is a silky smooth sauce/gravy. Over medium heat continue to cook sauce for about 5 mins. Add remaining butter, kashmiri powder, kasoori methi, salt and sweetener. Stir until well combined.
- Add cream and stir.
- Add your cooked chicken and simmer for 5 mins.
INDIAN SPICED RICE INGREDIENTS
2 bags frozen cauliflower rice(we use Green Giant)
3 TBSP butter
3 green cardamom pods(gently cracked)
1 tsp garlic paste
1/4 tsp ginger paste
1/2 tsp turmeric powder
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
salt and pepper to taste
INDIAN SPICED RICE INSTRUCTIONS
- Cook frozen cauliflower rice in microwave for 10-15 mins or until it’s the texture of soft (not mushy) rice.
- In a large non stick skillet, saute all ingredients except rice and turmeric powder, over medium/low heat, until fragrant. DO NOT BURN OR BROWN
- Add cauliflower rice and stir.
- Add turmeric powder, and combine until rice is fully covered.
- Add salt and pepper to taste.