Description
This Keto Butter Chicken recipe is a rich, creamy, and comforting low-carb meal featuring tender chicken simmered in a luscious tomato cream sauce infused with fragrant Indian spices. Perfect for keto and low-carb lifestyles, it’s easy to make, customizable, and ideal for busy weeknights or meal prep.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
Dairy and Fats
- 3 tbsp butter
- 1/2 cup heavy cream (use full-fat for best results)
Tomato Base and Flavorings
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
Spices
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp chili powder (adjust to taste)
- 1/2 tsp cumin
- Salt, to taste
Finishing Touches
- 1 tbsp fresh lemon juice
- Fresh cilantro, chopped for garnish
Instructions
- Prep the Chicken: Cut the chicken thighs into bite-sized pieces and season lightly with salt and a pinch of chili powder to jumpstart the flavors.
- Cook Aromatics: Heat butter in a large skillet over medium heat. Add minced garlic and ginger, sautéing until fragrant and golden to form the flavor base.
- Toast Spices: Sprinkle in garam masala, cumin, turmeric, and chili powder. Toast spices in the butter for about 1 minute to release their essential oils and deepen the aroma.
- Brown the Chicken: Add the chicken pieces to the pan and cook for 5-6 minutes until lightly browned on all sides but not fully cooked through, sealing in juices and adding texture.
- Make the Sauce: Stir in tomato paste and cook for 2 minutes. Pour in heavy cream, reduce heat, and simmer gently to thicken the sauce and finish cooking the chicken.
- Finish and Garnish: Add lemon juice to brighten the sauce, adjust salt to taste, and sprinkle fresh cilantro on top before serving.
Notes
- Use skin-on chicken thighs if possible for extra flavor; remove skin after cooking if desired.
- Always toast spices to amplify their depth and enrich the sauce.
- Simmer on low heat to keep the sauce silky and prevent boiling aggressively.
- Use full-fat heavy cream for optimal creaminess and texture.
- Add lemon juice or vinegar at the end to avoid curdling the cream.
- Leftovers store well in the fridge for up to 3 days and freeze up to 2 months.
- Reheat gently on low heat or in short microwave bursts to retain sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 120 mg
Keywords: keto butter chicken, low carb butter chicken, creamy chicken curry, Indian keto recipe, gluten free Indian food, keto dinner, butter chicken low carb
