Description
This Keto Butter Chicken recipe delivers a creamy, rich, and delicious low-carb meal with bold flavors and a luscious sauce that perfectly balances traditional butter chicken spices and creaminess while remaining keto-friendly. Quick and easy to prepare in under 30 minutes, it’s perfect for both keto beginners and seasoned low-carb enthusiasts, and it’s great for meal prep or enjoying fresh.
Ingredients
Scale
Chicken
- 1.5 lbs boneless skinless chicken thighs
Dairy & Cream
- 3 tbsp butter (or coconut oil for dairy-free)
- 1 cup heavy cream (or 1 cup coconut cream for dairy-free)
Base & Sauce
- 1/2 cup tomato puree
- 1 tbsp ginger and garlic paste
Spices
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp chili powder or cayenne pepper (adjust to taste)
- Salt and freshly ground black pepper, to taste
Garnish
- Fresh cilantro, chopped (for garnish)
- Optional: thinly sliced green chilies (for garnish)
Instructions
- Marinate the Chicken: Start by marinating your chicken thighs in a mixture of 1 tbsp ginger and garlic paste, 1 tsp chili powder, 1/2 tsp turmeric powder, and salt to taste. Mix well and let it rest for at least 15 minutes to absorb all those gorgeous spices.
- Cook the Chicken: Heat 3 tbsp butter in a pan over medium heat, then sear the marinated chicken until it’s slightly browned but not fully cooked through. This step locks in juiciness and creates a strong flavor foundation for the dish.
- Prepare the Sauce: In the same pan, add a bit more butter if needed, then sauté ginger and garlic paste until fragrant. Add garam masala, cumin, coriander, and chili powder, stirring for about a minute. Stir in 1/2 cup tomato puree and simmer gently for several minutes to develop the sauce.
- Combine and Simmer: Return the seared chicken to the pan, pour in 1 cup heavy cream, and gently simmer on low heat. Cook until the chicken is fully cooked through and tender, and the sauce thickens to a creamy consistency, approximately 10-15 minutes.
- Finish and Garnish: Adjust seasoning with salt and freshly ground black pepper. Remove from heat and garnish with fresh chopped cilantro and optional thinly sliced green chilies before serving.
Notes
- Use chicken thighs for more tender and juicy meat compared to breasts.
- Don’t skip searing the chicken as it adds essential flavor layers.
- Simmer the sauce gently on low heat to prevent cream curdling.
- Use fresh or freshly ground spices for best aroma and taste.
- Be cautious with salt as butter and cream add richness.
- For dairy-free version, substitute butter with coconut oil and heavy cream with coconut cream.
- Adjust chili or cayenne powder to control the spice level.
- Leftovers keep well refrigerated up to 4 days or frozen for up to 3 months.
- Reheat gently on the stovetop over low heat to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 125 mg