Keto Butter Chicken

This Keto Butter Chicken is a luscious, restaurant-quality meal that brings the vibrant flavors of Indian cuisine right to your kitchen without any of the unnecessary carbs. Each bite offers a decadent experience, featuring tender pieces of chicken smothered in a rich, velvety sauce infused with aromatic spices like turmeric, cumin, and a hint of warm cinnamon. Using chicken thighs ensures the meat stays incredibly juicy and flavorful, while the combination of heavy cream and butter creates that iconic silky texture that makes this dish so comforting. It strikes the perfect balance between savory depth and a subtle hint of sweetness, making it a fantastic option for a quick weeknight dinner that feels like a gourmet treat.

If you are looking to customize this dish, you can easily swap the chicken thighs for chicken breasts, though you will want to be careful not to overcook them to maintain their moisture. For those who prefer a dairy-free version, full-fat coconut milk and a high-quality coconut oil or vegan butter substitute work beautifully as alternatives to the heavy cream and salted butter. To keep your meal fully low-carb, serve this over a bed of fluffy cauliflower rice or alongside a warm piece of keto-friendly garlic naan to soak up every last drop of the savory sauce. The addition of a little erythritol is a clever trick to cut through the acidity of the tomato paste, creating a well-rounded flavor profile that rivals your favorite local bistro.

One of the best things about this recipe is how well it holds up for meal prep, as the spices often deepen and improve after a day in the refrigerator. You can store any leftovers in an airtight container for up to four days, or freeze the dish for up to three months if you want to have a keto-friendly meal ready to go at a moment’s notice. When you are ready to enjoy it again, simply thaw it overnight in the fridge and reheat it gently on the stovetop over low heat, adding a splash of water or a little extra cream if the sauce has thickened too much during storage. You can also use the microwave in short thirty-second bursts, stirring frequently to ensure the sauce remains smooth and creamy throughout.

Yields 4 servings of Keto Butter Chicken

The Preparation

• 16 ounces boneless, skinless chicken thighs
• 1 teaspoon turmeric powder
• 1/2 teaspoon cumin
• 1 teaspoon ground ginger
• 3/4 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 2 tablespoons salted butter
• 2 teaspoons fresh garlic, minced
• 1/4 medium onion, diced
• 1 cup heavy cream
• 1 1/2 tablespoons tomato paste
• 1/2 teaspoon erythritol
• salt, to taste

The Execution

1. Gather all ingredients. Begin by adding all of the dried spices to a bowl and give a quick stir to combine. Cut up the chicken thighs into bite sized pieces and add them to the bowl. Toss to coat them thoroughly with the spices.

2. Over medium heat, add the butter to a frying pan. Once melted, add the onion and garlic and cook for about three minutes until the onions are translucent.

3. Increase the temp to medium high, then add the chicken. Cook it for about 5 minutes, , stirring often, until it is almost cooked through and the outside has turned white. It’s okay if it’s not quite done; it will finish cooking in the sauce.

4. To the chicken, add the heavy cream, tomato paste, and erythritol. Stir well to combine everything. Reduce heat to medium low. Cover and cook for about 5 minutes.

5. Remove lid and add salt, if desired. Continue to cook for another 3-5 minutes or until sauce is at your preferred consistency. Plate with your favorite side and enjoy!

This makes a total of 4 servings of Keto Butter Chicken. Each serving comes out to be 432 calories, 37.5g fats, 4.3g net carbs, and 21.6g protein.

Keto Butter Chicken

This makes a total of 4 servings of Keto Butter Chicken. Each serving comes out to be 432 calories, 37.5g fats, 4.3g net carbs, and 21.6g protein.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories 432 kcal

Ingredients

  

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• 16 ounce boneless, skinless chicken thighs
• 1 teaspoon turmeric powder
• ½ teaspoon cumin
• 1 teaspoon ground ginger
• ¾ teaspoon chili powder
• ½ teaspoon ground cinnamon
• 2 tablespoon salted butter
• 2 teaspoon fresh garlic minced
• ¼ medium onion diced
• 1 cup heavy cream
• 1 ½ tablespoon tomato paste
• ½ teaspoon erythritol
• salt to taste

Instructions

 

• Gather all ingredients. Begin by adding all of the dried spices to a bowl and give a quick stir to combine. Cut up the chicken thighs into bite sized pieces and add them to the bowl. Toss to coat them thoroughly with the spices.
• Over medium heat, add the butter to a frying pan. Once melted, add the onion and garlic and cook for about three minutes until the onions are translucent.
• Increase the temp to medium high, then add the chicken. Cook it for about 5 minutes, , stirring often, until it is almost cooked through and the outside has turned white. It’s okay if it’s not quite done; it will finish cooking in the sauce.
• To the chicken, add the heavy cream, tomato paste, and erythritol. Stir well to combine everything. Reduce heat to medium low. Cover and cook for about 5 minutes.
• Remove lid and add salt, if desired. Continue to cook for another 3-5 minutes or until sauce is at your preferred consistency. Plate with your favorite side and enjoy!
  

Nutrition

Calories: 432kcalCarbohydrates: 4.3gProtein: 21.6gFat: 37.5g

Keyword 30-minute, beginner-friendly, comfort-food, egg-free, gluten-free, high-fat, keto, low-carb, nut-free, one-pan, one-pan meals, poultry, quick, simple & easy, simple-and-easy, stovetop, sugar-free, weeknight-dinner