Keto Butter Chicken Recipe – Creamy Indian Curry

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This delicious Keto Butter Chicken recipe is a mildly spiced, creamy dish, just like your local Indian restaurant but low carb.

Keto Butter Chicken Curry - easy Indian recipe
Keto Butter Chicken Curry

This Keto Indian Butter Chicken Curry recipe makes 6 serves. 1 serving is 250g/9oz and has 5g net carbs.

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Store leftover Low Carb Butter Chicken Curry in the fridge for up to 4 days, or freeze for up to 3 months.

Keto Indian Butter Chicken Curry Ingredients

Keto Butter Chicken Curry Ingredients - easy Indian recipe
Keto Butter Chicken Curry Ingredients
  • Marinade Ingredients
  • ½ cup of Full Fat Greek Yogurt
  • 3 cloves of Garlic, crushed
  • ½ inch of Ginger, finely grated
  • 2 teaspoons of Garam Masala, ground
  • 1 teaspoon of Turmeric, ground
  • 1 teaspoon of Cumin, ground
  • 1 teaspoon of Kashmiri Chili Powder
  • 1 teaspoon of Salt
  • 2 pound of Chicken Thighs, cut into quarters
  • Curry Ingredients
  • ¼ cup of Ghee
  • 1 small Onion, diced
  • 3 cloves of Garlic, crushed
  • ½ inch of Ginger, finely grated
  • 2 teaspoons of Cumin, ground
  • 2 teaspoons of Garam Masala, ground
  • 1 teaspoon of Coriander, ground
  • 10 ounces of Tomato Passata
  • 1 teaspoon of Salt
  • 1 cup of Heavy Cream

How to Make Keto Indian Butter Chicken Curry

How to make Keto Butter Chicken Curry - easy Indian recipe
How to make Keto Butter Chicken Curry
  1. Place the marinade ingredients, except the chicken, into a small bowl and mix well.
  2. Mix into the chicken. Cover and marinate in the fridge for at least 3 hours, or overnight for best results.
  3. Place a large nonstick frying pan over high heat. Add 1 tablespoon of the ghee and brown the chicken. Set aside.
  4. Place a large saucepan over high heat and add the remaining ghee, onion, garlic, ginger, cumin, garam masala, and coriander. Saute for 3-5 minutes until the onion has softened.
  5. Add the tomato passata and salt and bring to a simmer.
  6. Remove from the heat and use an immersion blender to puree the sauce.
  7. Return over medium heat and add the cream and browned chicken. Simmer for 10 minutes, or until the chicken is cooked through.
  8. Serve with a side of Keto Cauliflower Rice, cilantro and a drizzle of heavy cream.
Keto Butter Chicken Curry - easy Indian recipe

Keto Butter Chicken - Indian Curry

This delicious Keto Indian Butter Chicken Curry is a great dinner to add to your meal rotation. It’s mildly spiced, creamy and just like your local Indian takeout - minus the carbs.
4.67 from 6 votes
Print Pin
Course: Dinner, Main Course
Cuisine: Indian
Prep Time: 15 mins
Cook Time: 30 mins
Marinating: 3 hrs
Total Time: 3 hrs 45 mins
Servings: 6 servings
Calories: 581kcal
Author: Gerri

Ingredients

Marinade Ingredients

  • ½ cup Full Fat Greek Yogurt
  • 3 cloves Garlic crushed
  • ½ inch Ginger finely grated
  • 2 teaspoons Garam Masala ground
  • 1 teaspoon Turmeric ground
  • 1 teaspoon Cumin ground
  • 1 teaspoon Kashmiri Chili Powder
  • 1 teaspoon Salt
  • 2 pound Chicken Thighs cut into quarters

Curry Ingredients

  • ¼ cup Ghee
  • 1 small Onion diced
  • 3 cloves Garlic crushed
  • ½ inch Ginger finely grated
  • 2 teaspoons Cumin ground
  • 2 teaspoons Garam Masala ground
  • 1 teaspoon Coriander ground
  • 10 ounces Tomato Passata
  • 1 teaspoon Salt
  • 1 cup Heavy Cream

Instructions

  • Place the marinade ingredients, except the chicken, into a small bowl and mix well.
  • Mix into the chicken. Cover and marinate in the fridge for at least 3 hours, or overnight for best results.
  • Place a large nonstick frying pan over high heat. Add 1 tablespoon of the ghee and brown the chicken. Set aside.
  • Place a large saucepan over high heat and add the remaining ghee, onion, garlic, ginger, cumin, garam masala, and coriander. Saute for 3-5 minutes until the onion has softened.
  • Add the tomato passata and salt and bring to a simmer.
  • Remove from the heat and use an immersion blender to puree the sauce.
  • Return over medium heat and add the cream and browned chicken. Simmer for 10 minutes, or until the chicken is cooked through.
  • Serve with a side of Keto Cauliflower Rice, cilantro and a drizzle of heavy cream.

Nutrition

Serving: 200g | Calories: 581kcal | Carbohydrates: 7g | Protein: 27g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 223mg | Sodium: 984mg | Potassium: 573mg | Fiber: 2g | Sugar: 3g | Vitamin A: 910IU | Vitamin C: 7mg | Calcium: 91mg | Iron: 3mg
Keto Butter Chicken Curry - Indian Curry
Keto Butter Chicken – Mild Indian Curry

Want more delicious Keto Indian Curries, try our;

To make a larger batch of this Keto Indian Butter Chicken Curry recipe adjust the servings above.

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5 thoughts on “Keto Butter Chicken Recipe – Creamy Indian Curry”

  1. This is hands down one of the most delicious dinners I’ve ever made!
    I’ve made it three times now and the longer the chicken marinades, the better it is. So easy to scale up for cooking for family gathering.

    Reply
    • You are too kind Elaine! Your lovely comment has made my day 🙂

      I’m so glad that you enjoy it!

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