Easy Keto Indian Butter Chicken Recipe 🍗

Got a craving for Indian flavors? We’ve got something special for you! Try our Keto Indian Butter Chicken, a dish that seamlessly fits your low-carb lifestyle without compromising taste. Think of tender chicken pieces soaked in a luscious, aromatic sauce, giving you the authentic Indian experience right in your kitchen. Dive in and satisfy those taste buds while keeping it keto-friendly!

This recipe was written and created by Nilsu Nam, and produced, shot and edited with love by Dom Lorenzo.

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Preparation and cooking overview

This keto butter chicken recipe is simple to make. Start by marinating the chicken pieces, then cook them in a rich sauce with spices, chicken broth, and tomatoes. You’ll have a tasty comfort dish in just an hour.

Chef’s note

Personalize this keto butter chicken to your liking. Adjust the heat by adding or reducing chili, and play with various herbs and spices for a unique twist. Let the chicken marinate in spices for over an hour to enhance the flavor for a more flavorful result!

Prep Time: 5 minutes
Marinating Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 50 Minutes
Difficulty Level: Easy
Recipe Makes 2 Servings

🍗 Ingredients for this keto Indian butter chicken recipe

To make a low-carb butter chicken version at home, you’ll need the following simple ingredients:

For the chicken

14 ounces boneless skinless chicken breast, (cut into bite-sized pieces)
¼ cup heavy cream
1 teaspoon garam masala
1 teaspoon turmeric powder
¼ teaspoon sea salt
Fresh cilantro leaves, for garnish

For the base gravy

1 tablespoon ghee
2 tablespoons butter
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 dried red chili
1 tablespoon garam masala
1 teaspoon kasuri methi (crushed fenugreek leaves)
½ cup diced tomatoes
¼ cup roasted cashews
1 cup chicken broth
2 bay leaves
1 stick cinnamon
5 green cardamom pods
8 pieces cloves

All the required ingredients to make Indian butter chicken gathered and displayed on the table.

Ingredient substitutions

If you’re not a fan of some of the ingredients on the list, here are some keto substitutions:

Ghee: If you don’t have ghee, use unsalted butter or coconut oil.
Heavy cream: For a dairy-free version, replace heavy cream with coconut cream or almond milk.
Skinless, boneless chicken breast: Instead of chicken breast, use boneless skinless chicken thighs. Keep in mind the thigh pieces take longer to cook.
Roasted cashews: Swap cashews with almonds or macadamia nuts for a different nutty taste.

Additional ingredients

Feel free to elevate the flavor profile of your dish with these optional ingredients:

Baby spinach: Add baby spinach to the sauce while sautéing the tomatoes.
Mushrooms: Dice and add some mushrooms to the chicken marinade for a meatier texture.
Fresh lemon zest: Grate some lemon zest over the dish before serving for a zesty touch.

Cooking tools required

To make this keto butter chicken recipe, you’ll need the following tools:

Measuring cups and spoons
Cast-iron pan
Knife
Mixing bowl
Cutting board
Mesh strainer

Tool substitutes list

Cast-iron pan: If you don’t have a cast-iron pan, use a deep skillet or a non-stick pan.

Homemade keto Indian butter chicken garnished with green herbs in a serving dish.

How to make Keto Indian Butter Chicken: step-by-step guide

Cooking methods

Sauteing
Simmering

Preparation steps

Gather and measure all the ingredients.
Cut the chicken breast into bite-sized pieces.
Wash the tomatoes and cilantro with cold tap water and chop them finely.
Peel fresh garlic and ginger, then blend them to make a ginger-garlic paste.
Toast the cashews in a skillet on medium heat until golden and aromatic, stirring often for about 3 to 5 minutes.

Cooking steps

Blend the chicken, heavy cream, garam masala, turmeric, and salt in a large mixing bowl. Stir until the chicken is well-coated. Marinate in the fridge for at least 20 minutes.
In a pan, melt ghee and butter.
Add the ginger-garlic paste, cumin seeds, dried chili, garam masala, and kasuri methi. Cook on low heat until it’s fragrant, about 1-2 minutes.
Add the finely chopped tomatoes and toasted cashews. Cook until the tomatoes become tender.
Pour in the chicken broth and let it simmer for about 10 minutes. Add extra water or stock if required.
Transfer the contents to a blender and puree until smooth.
Using a mesh strainer, filter the sauce to remove solids, then pour the smooth gravy back into the pan.
Add bay leaves, cinnamon, cardamom, and cloves, allowing it to simmer for another 5 minutes.
Integrate the marinated chicken into the sauce and simmer for an additional 5 minutes.
Serve while warm, topped with freshly chopped cilantro.

Chef’s pro tip

Be cautious with chicken breasts, as they can become dry when overcooked. Don’t exceed the suggested cooking time, and allow the dish to rest a few moments after turning off the heat to help the flavors blend perfectly.

What to serve with Indian butter chicken?

Here are some keto-friendly side dishes that pair well with the keto butter chicken:

Keto Cauliflower Rice: This fluffy, low-carb cauliflower rice is a perfect side dish for soaking up all the flavors from the spicy chicken gravy.
Roasted Brussels Sprouts: Serve the butter chicken with roasted Brussels sprouts for added crunch and freshness.
Keto Cornbread: This low-carb alternative to traditional bread is perfect for soaking up the buttery gravy.
Keto Naan: To experience the true Indian flavors, try this low-carb flatbread to soak up the tasty sauce.
Zucchini Noodles: Serve the butter chicken with a plate of zucchini noodles for a fulfilling meal.

How to make it healthier?

Choose organic chicken and veggies if available at your local store.
Opt for unsalted butter and low-sodium chicken broth to manage salt intake.
Cut back on added salt, especially if using broth with sodium.

Keto Indian butter chicken, garnished with green herbs, served in a dish and a serving spoon.

Time-saving tips

Buy diced chicken: Use pre-cut chicken thighs or diced chicken to save time during preparation.
Use pre-made ginger-garlic paste: Instead of making a ginger-garlic paste from scratch, buy pre-made paste.

What can I prepare ahead of time?

Butter chicken sauce: Make the butter chicken sauce earlier, and refrigerate for up to a day.
Marinate chicken: Marinate the chicken ahead of time and keep it in the fridge for up to a day before cooking.

Storage and reheating instructions

Storage tips

Refrigerator: Store the leftover butter chicken in an airtight container in the fridge. It will remain tasty and fresh for 2-3 days.

Reheating best practices

Microwave: Place the leftover butter chicken in a microwave-safe container, cover it with a microwave-safe lid or wrap, and heat for 2-3 minutes on high.
Oven: Preheat the oven to 350°F (175°C). Place the butter chicken in an oven-safe container and cover with foil. Heat for 15-20 minutes or until heated thoroughly.
Stovetop: Reheat the butter chicken in a pan over medium heat, stirring occasionally. Cook until the dish reaches 165°F (75°C).

Note: Add a splash of water or chicken broth to maintain the creamy texture of the gravy.

A serving dish containing low-carb Indian butter chicken, beautifully garnished with green herbs.

Recipe wrap-up conclusion

Have a true Indian restaurant experience with our Keto Indian Butter Chicken recipe. It’s great for a special weeknight dinner or a warm lunch. Adding your favorite keto sides makes this meal healthy and super tasty.

Why wait? Give this healthy version of a classic Indian dish a try. It lets you enjoy wonderful Indian flavors while still sticking to your low-carb goals.

Hungry for more delightful keto Indian recipes? Don’t miss these ones:

Frequently asked questions

Traditional Indian butter chicken might have too many carbs for keto. But with a few changes, this recipe is great for those on a keto diet.

You can use any full-fat heavy cream available at your local grocery store for the marinade. Replace heavy cream with full-fat Greek yogurt for a creamy texture without as much saturated fat.

If the sauce is too thick, add more chicken broth or water while simmering. If it’s thin, allow it to simmer a bit longer, uncovered, to reduce and thicken.

Butter chicken is usually spicy, but you can make this dish as mild or spicy as you want. If you don’t like spicy food, leave out the red chili peppers.

The carbs in butter chicken vary based on the ingredients and how much you serve. Typically, a serving might have around 14 grams of carbs. However, this low-carb recipe contains even fewer carbs than usual.

📖 Recipe

Keto Indian Butter Chicken

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Indulge in the rich flavors of Keto Indian Butter Chicken, a low-carb twist on a classic Indian favorite, featuring tender chicken in a creamy, aromatic sauce.

Course Main Course

Cuisine Indian

Keyword butter chicken, cream cheese keto, easy, indian butter chicken, keto butter chicken, low carb

Prep Time 5

Cook Time 25

Marinating time 20

Total Time 50

Servings

Calories 678kcal

Ingredients

For the chicken

14 ounces boneless skinless chicken breast (cut into bite-sized pieces)
¼ cup heavy cream
1 teaspoon garam masala
1 teaspoon turmeric powder
¼ teaspoon sea salt
Fresh cilantro leaves for garnish

For the base gravy

1 tablespoon ghee
2 tablespoons butter
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 dried red chili
1 tablespoon garam masala
1 teaspoon kasuri methi crushed fenugreek leaves
½ cup diced tomatoes
¼ cup roasted cashews
1 cup chicken broth
2 bay leaves
1 stick cinnamon
5 green cardamom pods
8 pieces cloves

US Customary – Metric

Instructions

Blend the chicken, heavy cream, garam masala, turmeric, and salt in a large mixing bowl. Stir until the chicken is well-coated. Marinate in the fridge for at least 20 minutes.
In a pan, melt ghee and butter.
Add the ginger-garlic paste, cumin seeds, dried chili, garam masala, and kasuri methi. Cook on low heat until it’s fragrant, about 1-2 minutes.
Add the finely chopped tomatoes and toasted cashews. Cook until the tomatoes become tender.
Pour in the chicken broth and let it simmer for about 10 minutes. Add extra water or stock if required.
Transfer the contents to a blender and puree until smooth.
Using a mesh strainer, filter the sauce to remove solids, then pour the smooth gravy back into the pan.
Add bay leaves, cinnamon, cardamom, and cloves, allowing it to simmer for another 5 minutes.
Integrate the marinated chicken into the sauce and simmer for an additional 5 minutes.
Serve while warm, topped with freshly chopped cilantro.

Video

Nutrition

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