This delicious, creamy keto butter chicken recipe is super low-carb and mildly spicy. It’s our all-time favorite low-carb Indian takeout meal.
This recipe is part of our keto chicken thighs collection, where you’ll find other delicious dishes, such as my one-pan creamy garlic chicken thighs and the super easy grilled chicken thighs.
Why You’ll Love This Recipe:
- Restaurant quality: Enjoy the authentic flavors of butter chicken without the added carbs and guilt.
- Quick and easy: This recipe is surprisingly simple to make, even on a busy weeknight.
- Meal-prep friendly: Make a big batch and enjoy it for lunches or dinners throughout the week.
- Family favorite: Even picky eaters will love this flavorful and satisfying dish.
This recipe makes six servings. One serving is 250g/9oz and has 5g net carbs.
Store keto butter chicken in the fridge for up to 4 days, or freeze for up to 3 months.
Ingredients
Marinade Ingredients:
- 1/2 cup of full-fat Greek yogurt
- 3 cloves of garlic, crushed
- 1/2 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 pounds of chicken thighs, cut into quarters
Curry Ingredients:
- 1/4 cup of ghee
- 1 small onion, diced
- 3 cloves of garlic, crushed
- 1/2 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 Butter Chicken
Prepare The Marinade
- 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.
Cook The Chicken
- Place a large nonstick frying pan over high heat. Add one tablespoon of the ghee and brown the chicken. Set aside.
Make The Curry Sauce
- 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
Serve with a side of keto cauliflower rice, cilantro, and a drizzle of heavy cream.
Frequently Asked Questions
Can I use chicken breasts instead of chicken thighs for butter chicken?
You can use chicken breasts, but chicken thighs will stay moist in the sauce.
How do I store leftover butter chicken?
Store butter chicken in the fridge for up to 4 days, or freeze for up to 3 months.
What can I serve with butter chicken?
Serve with cauliflower rice, cilantro, and a drizzle of heavy cream.
Keto Butter Chicken
This delicious creamy Keto Butter Chicken recipe is super low carb and mildly spicy. It's our all-time favorite low-carb Indian takeout meal. This low-carb butter chicken is great for meal prep; you can eat it for lunch or dinner. If you want to know how to make keto butter chicken curry go to the recipe card on our site.
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Print Pin Share EmailServings: 6 servings
Calories: 581kcal
Unit Conversion
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.
Notes
STORING: You can store keto butter chicken in the fridge for up to 4 days or freeze it for up to 3 months.
Nutrition
Serving: 200g | Calories: 581kcal | Carbohydrates: 5g | 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
Made this recipe?Tag me at @myketokitchen
Want more delicious Keto Indian Curries? Try our;
To make a larger batch of this keto butter chicken recipe, adjust the servings above.
