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Keto Butter Chicken Recipe

Keto Butter Chicken is a delicious and low-carb version of the classic Indian dish. It features tender pieces of chicken marinated in a blend of yogurt or coconut milk and spices, then sautéed to perfection. The creamy sauce, made from heavy cream or coconut cream, tomato paste, and a mix of aromatic spices like garam masala, cumin, and turmeric, brings a rich and flavorful taste to the dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 People
Calories 490 kcal

Equipment

  • Cutting board For chopping the chicken and vegetables.
  • Chef's knife For cutting and prepping ingredients.
  • Mixing bowls For marinating the chicken and mixing the sauce ingredients.
  • Large skillet or pan: For cooking the chicken and simmering the sauce.
  • Wooden spoon or spatula For stirring and combining ingredients.
  • Measuring cups and spoons For accurately measuring spices, cream, and other ingredients.
  • Grater or garlic press: For preparing fresh garlic and ginger (optional).
  • Serving spoon or ladle: For serving the finished dish.
  • Plates or bowls: For serving the Keto Butter Chicken.

Ingredients
  

For the Chicken Marinade:

  • 1 lb chicken thighs or breasts, cut into bite-sized pieces
  • 1/2 cup plain Greek yogurt or coconut milk (for dairy-free option)
  • 2 tbsp lemon juice
  • 1 tbsp ground turmeric
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp paprika
  • 1 tsp salt

For the Sauce:

  • 4 tbsp butter or ghee
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 can (14 oz/400g) tomato paste or crushed tomatoes
  • 1 cup heavy cream or coconut cream (for dairy-free option)
  • 1 tbsp garam masala
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp paprika
  • Salt and pepper to taste

Optional Garnish:

  • Fresh cilantro, chopped
  • Lemon or lime wedges

Instructions
 

  • Marinate 1 lb chicken pieces in 1/2 cup yogurt, 2 tbsp lemon juice, and spices for at least 30 minutes.
  • Sauté marinated chicken in 4 tbsp butter until browned, then remove from skillet.
  • In the same skillet, cook 1 chopped onion, 3 cloves minced garlic, and 1 tbsp minced ginger until fragrant.
  • Add 1 can tomato paste, 1 cup cream, and spices to make the sauce; simmer for 5 minutes.
  • Return chicken to the skillet, simmer in sauce until cooked through, then garnish with cilantro.

Notes

  • Marinating Time: Allow the chicken to marinate for at least 30 minutes, but up to 2 hours for enhanced flavor and tenderness.
  • Cream Alternatives: For a dairy-free version, use coconut cream instead of heavy cream. Adjust seasoning as needed to balance flavors.
  • Cooking the Chicken: Ensure the chicken is cooked thoroughly and browned on all sides. Remove from the skillet to avoid overcooking while making the sauce.
  • Sauce Consistency: If the sauce is too thick, you can thin it with a little chicken broth or water. If too thin, simmer it longer to reduce and thicken.
  • Spice Adjustments: Adjust spices to your taste preference. You can make it spicier by adding more chili powder or milder by reducing the heat.
  • Garnishing: Fresh cilantro adds a burst of flavor. Optionally, add a squeeze of lemon or lime juice for extra tanginess.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The dish can also be frozen for up to 3 months; thaw and reheat thoroughly before serving.
  • Serving Suggestions: Serve with keto-friendly sides like cauliflower rice, zucchini noodles, or a green salad to keep the meal low-carb.
Keyword Keto Butter Chicken