I don’t know about everyone else, but I get tired of eating the same things over and over again. I like to mix it up a little. So putting a spin on an Indian dish fit that bill. AND it’s Keto friendly. If you ask me, that’s a win-win!
This recipe is heavy on the spices, so if you don’t care for a lot, you may want to take it back a little.
For this recipe, you’ll need a Deep Frying Pan
To start, heat up 2 tbsp butter in the frying pan on medium heat. Season your chicken thighs with salt and pepper, then add into the butter. Fry on both sides until browned. Remove the chicken. Add in the onion and all the spices, garlic, and ginger. Cook for about 3-4 minutes.
Add in tomatoes, butter, chicken stock, and coconut milk. Mix well, then add chicken back to pot. Cover and simmer for about 10-15 minutes, or until chicken is cooked.
Add in the hearts of palm and continue cooking until noodles are warmed.
Serve and enjoy!
Butter Chicken
2 lbs chicken thighs with bone and skin
1 tsp chili powder
1/4 tsp turmeric
4-5 tbsp butter
1/2 onion, diced
3 tsp Garam Masala
1 tsp cumin
1 tbsp grated ginger
3 garlic cloves, minced
1/2 cup crushed tomatoes
1 cup chicken stock
1 cup coconut milk
1 package Natural Heaven Pasta 
Heat up 2 tbsp butter in a Deep Frying Pan
Add in tomatoes, butter, chicken stock, and coconut milk. Mix well, then add chicken back to pot. Cover and simmer for about 10-15 minutes, or until chicken is cooked.
Add in the hearts of palm and continue cooking until noodles are warmed.
Serve and enjoy!