Low Carb 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 box Natural Heaven pasta

Heat up 2 tbsp butter in a Deep Frying Panon 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!