Indian Butter Chicken Inspired Stew Recipe

Atkins Indian Butter Chicken Inspired Stew
Net Carbs
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 20 oz raw chicken thigh, skinless
  • 0 3/4 tsp table salt
  • 3 Tbsp Unsalted, Butter, Stick
  • 1 med fresh onion, mature
  • 3 tsp fresh ginger root
  • 1 1/2 tsp fresh garlic
  • 2 cup fresh cauliflower
  • 2 tsp garam masala spice blend
  • 1 tsp chili powder, 036800328198, organic
  • 0 1/2 tsp ground cumin, 036800328228, organic
  • 1 cup canned crushed tomatoes
  • 1 1/2 cup chicken broth
  • 0 1/2 cup heavy whipping cream
  • 0 1/2 ea fresh lime
  • 0 1/4 cup fresh cilantro, leaves


  1. Cut chicken into 1-inch cubes and season with ½ teaspoon salt. In a large Dutch oven or soup pot, melt one tablespoon butter over medium-high heat. Working in batches if needed, add a single layer of chicken, cooking until both sides are browned, about 4 minutes per side. Place into a bowl and set aside.
  2. Reduce heat to medium, add remaining butter to the pot and sauté thinly sliced onion until becoming translucent, about 3 minutes. Add remaining salt, grated fresh ginger root and minced or pressed garlic, sautéing until fragrant, about 30 seconds. Add bite size cauliflower and sauté stirring occasionally until beginning to brown, about 3 minutes. Sprinkle the garam masala, chili powder and cumin over the vegetables and continue to sauté about 30 seconds until fragrant.
  3. Add the chicken and any accumulate juices back into the pot along with crushed tomatoes and chicken broth. Increase heat to bring to a boil. Reduce heat to medium low, cover partially and cook until cauliflower is tender, about 10 minutes. Remove from heat and stir in the heavy cream. Serve warm with a lime wedge and 1 tablespoon cilantro. Each serving is about 1 ¼ cups stew.

Cooking Tip