Anti-Inflammatory

Butter Chicken

A rich, warming keto butter chicken with turmeric, ginger, and cinnamon served over cauliflower rice. Anti-inflammatory spices in every bite.

Prep 10

Cook 15

Serves 4

28g Fat

27g Protein

4g Net Carbs

Macros are estimates. Track precisely with Carb Manager.

Ingredients

Servings:

1 lb chicken breast, cubed
1 cup heavy whipping cream
2 tbsp butter
1.5 tbsp tomato paste
2 cloves garlic, minced
¼ medium onion, diced
1.5 tsp turmeric powder
1 tsp ground ginger
1 tsp salt
¾ tsp chili powder
½ tsp ground cinnamon

Instructions

1

Cube chicken and generously coat in turmeric, ginger, salt, chili powder, and cinnamon. Set aside.
2

Heat a skillet to medium heat and add butter. When melted, add diced onion and garlic. Cook 2-3 minutes until translucent and fragrant.
3

Increase heat to medium-high and add seasoned chicken. Cook about 2 minutes on each side until golden.
4

Add heavy cream and tomato paste. Turn heat to medium-low and cover with a lid for 5-7 minutes.
5

Remove lid and stir. If you prefer a thicker sauce, let it reduce uncovered for another 1-2 minutes.
6

Serve over cauliflower rice and enjoy.

Why This Recipe Supports Red Light Therapy

Curcumin in turmeric and gingerol in ginger both inhibit NF-kB inflammatory pathways. Paired with black pepper (consider adding a pinch), curcumin bioavailability increases up to 154%. These anti-inflammatory compounds may support the cellular repair processes activated during red light therapy sessions.

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Important Disclaimer: This recipe provides general wellness information only. Macro estimates are approximate and based on standard ingredient portions. For specific dietary needs, allergies, or medical conditions, please consult a registered dietitian or physician. RedLight Freedom does not provide medical nutrition therapy.