Keto Butter Chicken

5 from 19 votes

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.

Cook Time30

Total Time30

Course: Dinner, Main Course

Cuisine: Indian

Diet: Gluten Free

Servings: 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

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