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Keto Butter Chicken

Keto Butter Chicken

Keto Butter Chicken is a low-carb, creamy Indian dish made with tender chicken, rich spices, and a buttery tomato sauce. It's perfect for keto diets, offering bold flavors without the carbs.
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 440

Ingredients
  

  • 500g Boneless, Skinless Chicken Thighs (Cut into Bite-Sized Pieces)
  • 3 tbsp Butter (unsalted)
  • 1 tbsp Olive Oil
  • 1 medium Finely Chopped Onion
  • 3 Cloves Minced Cloves Garlic
  • 1 inch Grated Piece Of Ginger
  • 1 tsp Turmeric Powder
  • 1 tsp Cumin Powder
  • tsp Garam Masala
  • 1 tsp Paprika
  • 1 tsp Chilli Powder (Adjust To Taste)
  • Salt To Taste
  • 1 Cup Tomato Puree (Unsweetened)
  • ½ Cup Heavy Cream
  • Cup Water (As Needed For Consistency)
  • Fresh Cilantro For Garnish
  • 1 tbsp Lemon Juice (Optional, For Marination)
  • ¼ tbsp Full-Fat Greek Yogurt (For Marination)

Equipment

  • 1 Large Skillet or Pan
  • 1 Mixing bowls
  • 1 Cutting Board
  • 1 Knife
  • 1 Measuring Cups & Spoons
  • 1 Spatula or Wooden Spoon

Method
 

  1. Marinate the Chicken:In a bowl, mix the chicken pieces with Greek yogurt, lemon juice, ½ tsp garam masala, turmeric, and salt. Marinate it for at least 30 minutes (optional but enhances flavour).
  2. Cook the Chicken:Heat 1 tbsp butter and olive oil in a skillet over medium heat. Add the chicken and cook until browned and fully cooked. Remove from the pan and set aside.
  3. Saute the Aromatics: In the same skillet, add 1 tbsp butter. Sauté onions until translucent. Add garlic and ginger, and cook until it gets fragrant.
  4. Add Spices & Tomato Puree:Add cumin, remaining garam masala, paprika, chili powder, and salt. Stir in tomato puree and cook for 5–7 minutes, allowing it to reduce and darken slightly.
  5. Add Cream & Chicken: Lower the heat and add heavy cream and the remaining 1 tbsp butter. Stir well. Return the chicken to the pan and simmer for 10 minutes.
  6. Garnish & Serve:Sprinkle chopped cilantro on top and let it rest for 5 minutes before serving.

Notes

  • Use chicken thighs instead of breasts for juicier texture.
  • Adjust chili levels according to your spice tolerance.
  • For a smoky flavor, add a pinch of smoked paprika.
  • Double the batch and store leftovers in the fridge for up to 4 days.
  • Pair with cauliflower rice or low-carb naan to keep it keto.