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 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

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.

Cook The Chicken

1. 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

1. 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.
2. Add the tomato passata and salt and bring to a simmer.
3. Remove from the heat and use an immersion blender to puree the sauce.
4. 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

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.

Rate it

5 from 19 votes

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Course: Dinner, Main Course

Cuisine: Indian

Diet: Gluten Free

Cook Time: 30 minutes mins

Total Time: 30 minutes mins

Servings: 6 servings

Calories: 581kcal

Author: Gerri

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Unit Conversion

US CustomaryMetric

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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

US Customary – Metric

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;

• Keto Egg Curry
• Keto Pork Vindaloo
• Keto Lamb Madras
• Keto Shrimp Curry

To make a larger batch of this keto butter chicken recipe, adjust the servings above.

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