Butterless Butter Chicken

Melt 1 tablespoon ghee in a large saucepan over medium heat. Add onion, garlic, ginger, and serrano and cook, stirring, until contents are softened and onion begins to brown, 8 to 10 minutes. Add garam masala, coriander, cumin, and pepper and cook, stirring, about 3 minutes. 

Add water, tomato paste and whisk until smooth. Add erythritol and 1 teaspoon salt and bring to a boil. Remove from heat, and stir in almond milk. Blend until smooth, 30 to 60 seconds (an immersion blender works great). Return sauce to simmer over medium heat and whisk in 2 tablespoons yogurt. Remove saucepan from heat and cover.

Adjust oven rack 6 inches from broiler element and turn on the broiler. Combine chicken, yogurt, and remaining 1 teaspoon of salt in a bowl and toss well to coat. Transfer chicken to a broiling pan or lined baking sheet. Broil until chicken is charred on both sides and cooked through, 16 to 20 minutes, flipping chicken halfway through broiling.

Let chicken rest for 5 minutes. While chicken is resting, warm the sauce over medium-low heat. Cut chicken into small chunks and stir into sauce.

Stir in 2 tablespoons of cilantro and season with salt to taste. Transfer to serving dish or individual plates and sprinkle with remaining 1 tablespoon cilantro. Serve over shirataki rice if desired.