Today’s Recipe: Keto Butter Chicken Wings!
Who doesn’t love butter chicken? Now imagine that tangy, creamy and spiced butter chicken sauce all over some chicken wings? If that doesn’t get you drooling then I don’t know what will!
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This is my recipe for butter chicken wings because everything is better on wings. Delicious oven baked wings coated in a classic butter chicken gravy.
We share tips, recipes and help
Join us - We’re friendly!
➡️ Link http://bit.ly/28daysket
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Nutrition Info:
**For Chatpata Dip**
Calories: 41
Net Carbs: 0g
Carbs: 0g
Fat: 3g
Protein: 1g
Fiber: 0g
**For Butter Chicken Wings**
Calories: 226
Net Carbs: 1g
Carbs: 1g
Fat: 12g
Protein: 25g
Fiber: 0g
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Ingredients:
**For Chatpata Dip**
75 ml Yogurt (5 Tbsp)
30 grams Cream Cheese (2 Tbsp)
Salt to Taste
1/4 Tsp Garlic Powder
1/4 Tsp Chaat Masala
Fresh Coriander
**For Butter Chicken Wings**
1 kg Chicken Wings (About 12 FULL wings)
50 grams Butter
100 ml Tomato Puree
10 grams Ginger Garlic Paste
50 ml Fresh Cream (Heavy Whipping Cream)
Fresh Coriander
Salt to Taste
Stevia or Sweetner
1/2 Tsp Red Chilli Powder
1/2 Tsp Turmeric
1/2 Tsp Garam Masala
1/2 Tsp Coriander Powder
1/2 Tsp Cumin Powder
1 Tsp Kasuri Methi (Fenugreek Leaves)
1 tbsp Ghee
1 Tsp Tandoori Masala
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Instructions:
**For Chatpata Dip**
- Mix everything in a bowl
- Chill in the fridge for 30 minutes. Serve!
**For Chicken Wings**
- Season the wings with salt, 1 tbsp ghee and tandoori masala
- Bake the wings on a baking rack for 20-25 minutes at 200C
- Heat the butter in a saucepan
- Add in the ginger garlic paste along with all the dry spices
- Once the butter has melted add in the tomato puree along with some water and the Kasuri Methi.
- Cover and cook for 5 minutes
- Add in the stevia/sweetner and salt and cook for another 5 minutes
- Turn off the gas and add in the fresh coriander and cream
- Once the wings are done, mix them in a bowl with the butter chicken sauce
- Bake in the oven for a further 10 minutes
- Finally douse them with the left over sauce and serve. Enjoy!
Who doesn’t love butter chicken? Now imagine that tangy, creamy and spiced butter chicken sauce all over some chicken wings? If that doesn’t get you drooling then I don’t know what will!
-
This is my recipe for butter chicken wings because everything is better on wings. Delicious oven baked wings coated in a classic butter chicken gravy.
We share tips, recipes and help
Join us - We’re friendly!
➡️ Link http://bit.ly/28daysket
-
Nutrition Info:
**For Chatpata Dip**
Calories: 41
Net Carbs: 0g
Carbs: 0g
Fat: 3g
Protein: 1g
Fiber: 0g
**For Butter Chicken Wings**
Calories: 226
Net Carbs: 1g
Carbs: 1g
Fat: 12g
Protein: 25g
Fiber: 0g
-
Ingredients:
**For Chatpata Dip**
75 ml Yogurt (5 Tbsp)
30 grams Cream Cheese (2 Tbsp)
Salt to Taste
1/4 Tsp Garlic Powder
1/4 Tsp Chaat Masala
Fresh Coriander
**For Butter Chicken Wings**
1 kg Chicken Wings (About 12 FULL wings)
50 grams Butter
100 ml Tomato Puree
10 grams Ginger Garlic Paste
50 ml Fresh Cream (Heavy Whipping Cream)
Fresh Coriander
Salt to Taste
Stevia or Sweetner
1/2 Tsp Red Chilli Powder
1/2 Tsp Turmeric
1/2 Tsp Garam Masala
1/2 Tsp Coriander Powder
1/2 Tsp Cumin Powder
1 Tsp Kasuri Methi (Fenugreek Leaves)
1 tbsp Ghee
1 Tsp Tandoori Masala
-
Instructions:
**For Chatpata Dip**
- Mix everything in a bowl
- Chill in the fridge for 30 minutes. Serve!
**For Chicken Wings**
- Season the wings with salt, 1 tbsp ghee and tandoori masala
- Bake the wings on a baking rack for 20-25 minutes at 200C
- Heat the butter in a saucepan
- Add in the ginger garlic paste along with all the dry spices
- Once the butter has melted add in the tomato puree along with some water and the Kasuri Methi.
- Cover and cook for 5 minutes
- Add in the stevia/sweetner and salt and cook for another 5 minutes
- Turn off the gas and add in the fresh coriander and cream
- Once the wings are done, mix them in a bowl with the butter chicken sauce
- Bake in the oven for a further 10 minutes
- Finally douse them with the left over sauce and serve. Enjoy!
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