This Keto Butter Chicken recipe is one of the top dinner recipes on our food blog. It has all the strong flavors you’re used to from Indian food, and it is remarkably easy to make. The best way to serve this keto butter chicken is over a bed of cauliflower rice for a delicious low carb dinner.
Tips for Making Keto Butter Chicken
Growing up in an Indian household, I watched my mom cook a lot of Indian food. She was constantly taste testing, tossing in different spices, adding water to loosen up the sauce, and cinnamon sticks and bay leaves were always a must. However, it seemed a bit more complicated than I was ever willing to take on.
This recipe is the easiest butter chicken recipe you are ever going to make. I cut down heavily on the amount of spices used for ease without sacrificing flavor, and it’s keto-friendly!
Go Heavy on the Indian Spices
I can’t tell you how many times we have made an Indian keto recipe and loaded it full of spices, only for the final flavor to be lacking. You need more spices than you think when cooking Indian food. The biggest tip for success with this keto butter chicken is not to be shy with the spices! Here’s what we’ll be using:
- Ground Ginger
- Chili Powder
- Ground Turmeric
- Ground Cinnamon
Pro Tip: If you want to make this recipe even easier than it already is you can use curry powder as a substitute for most of the other spices. I would recommend still adding cinnamon in this scenario though!
Use Your Favorite Cut of Chicken
In this version we’re using chicken breast but feel free to use whatever type of chicken you want. Usually we will just go with what is on sale that week. Skinless is preferred because the sauce prevents the skin from getting crispy.
Cinnamon… Trust Me On This One
It might sound odd to you but cinnamon is actually a big part of traditional Indian recipes. While this isn’t the most traditional butter chicken recipe, the cinnamon still adds the perfect compliment to the spice blend used.
Use Fresh Garlic and Onion
If you don’t have any fresh garlic and onion on hand, powders will do, but it won’t be quite the same. The fresh garlic and onion really lay the foundation of flavor for this low carb dinner recipe.
Heavy Cream for Lower Carbs
A traditional butter chicken recipe would call for yogurt in the marinade. Yogurt can be quite high in carbs, so we’re opting for heavy cream to bring down the total carbs of this recipe. We’re actually going to bypass the marinade completely and achieve the thick sauce consistency by using heavy cream and tomato paste when the chicken is nearly done cooking.
Incredible Chicken Recipes!
Of course you can use any meat you want in this recipe, lamb is always a favorite or paneer for a vegetarian route, but I love chicken most because of how versatile it is. The simplicity of chicken, regardless of the cut, allows you to transform it into pretty much anything you want. Some of my favorite chicken transformations are our Low Carb Chicken Chili and Cashew Chicken! We even have another curry based chicken recipe that is a fan favorite – Coconut Curry Chicken.
Serve Over Cauliflower Rice
If you’ve never tried your hand at Indian food, this is a great place to start. We recommend serving this recipe over cauliflower rice for the ideal keto Indian experience. I can almost guarantee that you will not only find this Butter Chicken recipe easy to make, but you’ll find new love for Indian food!
If you find a new love for Indian food after making this recipe then you have to try this low carb naan recipe too! Naan is a traditional Indian flatbread that is commonly served with meals.
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto Butter Chicken”
Keto Butter Chicken
- Cut the chicken up into bite sized chunks and generously coat them in the turmeric, ginger, salt, chili powder and cinnamon. Set aside in a bowl.
- Heat a skillet to medium heat and add the butter. As the butter melts dice the onion and garlic and add it to the pan. Cook for 2-3 minutes until the onions are translucent and fragrant.
- Increase the pan heat to medium-high and add the chicken. Cook it almost entirely through - the outside should be white and this will take about 3-5 minutes.
- Once the chicken looks almost fully cooked add in the heavy whipping cream and tomato paste. Using a spatula mix in the tomato paste so it runs smooth through the heavy whipping cream. It should be an orange color at this point. Turn the heat to medium-low and cover with a lid for 5-7 minutes.
- Remove lid and combine. The chicken is fully cooked and you should be able to eat it. However, if you like a thicker curry sauce allow it to reduce with the lid off until it reaches the consistency you like.
- Serve with low carb naan or over cauliflower rice. Enjoy!
- NOTE: You can store the butter chicken in a sealed container for up to 10 days in the fridge and 2 months in the freezer. You can also use chicken thighs instead of breast for a higher fat content.