Indian · Dinner
Butter Chicken Wrap (Keto)
Spiced chicken thigh simmered in a tomato-butter sauce with garam masala, ginger and cream, wrapped in a warm low-carb almond-flour tortilla with fresh cucumber and cilantro. The keto swap trades wheat flatbread for an almond-flour wrap, keeping the buttery tomato gravy and charred chicken flavour of the original.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
589Calories
45.2gProtein
38.9gFat
16.8gCarbs
5.4gSugar
8.6gFiber
690mgSodium
264mgChol
18.1gSat Fat
780mgPotassium
210mgCalcium
3.4mgIron
0.7mcgVitamin B12
9mgVitamin C
low-carb
gluten-free
protein-rich
high-fiber
keto
Instructions
1
Prep
Slice the chicken thigh into strips and toss in a bowl with the yogurt, garam masala, cumin, turmeric and half the ginger-garlic paste until evenly coated.
2
Marinate
Cover the bowl and refrigerate for 20 minutes.
3
Sear
Melt 1 tablespoon butter in a skillet over medium-high heat. Sear the marinated chicken strips for 5 to 6 minutes, turning once, until browned and cooked through; set aside.
4
Bloom
Add the remaining butter and ginger-garlic paste to the same skillet over medium heat and stir for 1 minute until fragrant.
5
Simmer
Stir in the crushed canned tomatoes and chili powder, then simmer over medium-low heat for 8 minutes, stirring occasionally, until thickened and brick-red.
6
Reduce
Stir in the heavy cream and seared chicken, then simmer over low heat for 4 minutes until the sauce clings to the meat and turns pale orange-brown; season with salt.
7
Warm
Heat the almond-flour tortilla in a dry skillet over medium heat for 20 seconds per side until pliable.
8
Plate
Lay the tortilla flat, spoon the butter chicken down the centre, and top with thinly sliced cucumber, thinly sliced onion and chopped cilantro. Fold the sides over the filling and roll into a wrap, then plate seam-side down.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 1/2 cup120g plain yogurt
- 2 tsp2 tsp garam masala
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp turmeric
- 2 tbsp2 tbsp ginger-garlic paste
- 4 tbsp4 tbsp butter
- 2/3 cup80g, about a third of a 14.5 oz can canned tomatoes
- 4 tbsp4 tbsp heavy cream
- 1 tsp1 tsp chili powder
- 22 low-carb almond-flour tortilla (about 1.6 oz/45g)
- 4 tbsp4 tbsp cucumber
- 2 tbsp2 tbsp cilantro
- 11 small onion
- salt, to taste
