About This Recipe
Meet your new weeknight hero: tender butter chicken tucked into meaty portobello caps and crisped in the air fryer. The edges caramelize, the center stays saucy and creamy, and the whole dish lands on the table in about 30 minutes with only 5g net carbs per serving.
Ingredients
- 4 large portobello mushroom caps, stems removed
- 1 lb (450 g) boneless skinless chicken thighs, diced
- 1.5 tbsp tomato paste
- 1/2 cup heavy cream
- 2 tbsp ghee or butter, divided
- 1.5 tsp garam masala, divided
- 1 tbsp olive oil (for brushing mushrooms)
- 1 tsp minced garlic
- 1 tsp grated fresh ginger
- 1/2 tsp paprika
- 1/4 tsp ground cumin
- 1/4 tsp ground turmeric
- 1 tsp lemon juice
- 2 tbsp full‑fat Greek yogurt (optional, for tenderness)
- Sea salt & black pepper, to taste
- Fresh cilantro and lemon wedges, for serving
Instructions
- Preheat air fryer to 400°F (200°C). Wipe portobello caps, remove stems, and scrape gills if very dark. Brush both sides with 1 tbsp olive oil; season with salt and pepper.
- In a bowl, toss diced chicken thighs with 1 tsp salt, 1 tsp garam masala, 1/2 tsp paprika, 1/4 tsp cumin, 1/4 tsp turmeric, 1 tsp minced garlic, 1 tsp grated ginger, 1 tsp lemon juice, and 2 tbsp full‑fat Greek yogurt (optional). Marinate 10 minutes (longer if you have time).
- Air fry portobellos gill-side up for 6–8 minutes until just tender; set aside.
- Add marinated chicken to the air fryer basket in a single layer and cook 8–10 minutes, shaking halfway, until cooked through with charred edges (165°F/74°C). Chop or shred slightly.
- Make the sauce: In a small skillet over medium heat, melt 1 tbsp ghee/butter. Stir in 1.5 tbsp tomato paste and 1/2 tsp garam masala; cook 30 seconds. Whisk in 1/2 cup heavy cream and a pinch of salt; simmer 2–3 minutes until silky and slightly thickened.
- Toss the cooked chicken in the sauce to coat. Taste and adjust salt or heat (add a pinch of cayenne if desired).
- Spoon saucy chicken into the portobello caps. Dot with the remaining 1 tsp–1 tbsp ghee/butter across the caps for extra gloss, then air fry 3–4 minutes until bubbling and lightly browned.
- Garnish with chopped cilantro and a squeeze of lemon. Serve as-is or with cauliflower rice for a full meal.
Keto Focus
Portobello caps replace bread or rice for a hearty base without the carbs, while a butter/cream sauce adds satisfying fats. Moderate-protein chicken rounds it out, with no flour or sugar needed.
Nutrition Facts (per serving)
- Calories: 420
- Protein: 26g
- Fat: 33g
- Total Carbs: 7g
- Fiber: 2g
- Net Carbs: 5g
Tips & Variations
- Dairy-free: Swap ghee and cream with coconut oil and full-fat coconut cream; season with extra garam masala to taste.
- Make it spicier: Add cayenne or chopped green chile to the sauce.
- No air fryer: Roast mushrooms at 425°F (220°C) for 10–12 minutes and broil stuffed caps 1–2 minutes to brown.
- Protein swap: Chicken breast works—reduce cook time slightly to prevent drying.
- Serve with: Cauliflower rice, garlicky sautéed spinach, or a simple cucumber salad.
- Meal prep: Cook chicken and sauce ahead; store separately from mushrooms to keep caps firm. Assemble and air fry to reheat.
- Air fryer tip: Avoid overcrowding; cook mushrooms and chicken in batches for best browning.