Ingredients
- tablespoons clarified butter, divided
- pound skinless boneless chicken breast halves, cut into 1/2 inch pieces
- tablespoons garam masala
Instructions
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Step 1
Place a large skillet over medium-high heat and add 2 tablespoons of the clarified butter, letting it melt and shimmer. Meanwhile, pat the chicken pieces dry with a paper towel—this helps achieve a nice sear. Sprinkle half of the garam masala over one side of the chicken. Once the butter is hot, carefully lay the chicken in the skillet, seasoned side down. Now sprinkle the remaining garam masala on the top side. Let the chicken cook undisturbed for about 5 minutes, until a golden crust forms. Flip each piece using tongs, and if the pan looks dry, drizzle in the remaining tablespoon of butter. Continue cooking for another 5 to 10 minutes, turning occasionally, until the chicken is cooked through and no longer pink inside. I always test a thicker piece to be sure. Transfer to a plate and let rest for a minute before serving—this keeps the juices locked in. I find that using clarified butter prevents burning and adds a subtle nuttiness. Serve the chicken with your favorite keto sides like a crisp salad or roasted vegetables.