Creamy Keto Butter Chicken
An indulgent low-carb Indian classic that fits your keto lifestyle perfectly.
There are dishes that feel like a warm hug, and butter chicken is definitely one of them. Creamy, rich, and deeply spiced, it's a comfort food favorite around the globe. But if you're following a keto or low-carb diet, you may think this indulgence is off the table.
Not anymore.
This Keto Butter Chicken gives you all the flavor and soul of the original dish—minus the carbs. Made with juicy chicken thighs, a yogurt marinade, and a velvety tomato-cream sauce spiced to perfection, this dish is not just "good for keto"—it's just plain good.
A Brief History of Butter Chicken
Butter chicken, also known as Murgh Makhani, originated in Delhi in the 1950s. It was invented by accident when leftover tandoori chicken was tossed into a rich tomato gravy with butter and cream to prevent waste. This culinary innovation turned into one of India’s most beloved dishes—found in restaurants and homes alike across the world.
While traditionally served with naan or rice, our version swaps the carbs for cauliflower rice or keto naan, so you can enjoy it without breaking your low-carb streak.
What Is This Recipe?
This recipe is a keto-adapted version of traditional butter chicken, focusing on:
- Low-carb ingredients (no sugar, starch, or carb-heavy thickeners)
- Healthy fats from cream, butter, and full-fat yogurt
- A balance of deep spices and smooth textures
- It keeps your carb count low while delivering restaurant-quality flavor—ideal for lunch, dinner, or weekly meal prep.
Why You’ll Love This Keto Butter Chicken
- Creamy and rich, but not heavy on carbs
- Ready in just over 30 minutes (after marinating)
- Freezer-friendly and great for leftovers
- Packs a flavor punch without needing takeout
- Kid- and family-approved—even non-keto eaters will ask for seconds
My Experience with This Recipe
When I started following a keto lifestyle, I missed Indian food the most—especially creamy gravies that usually rely on sugar or flour to get that perfect consistency.
I created this butter chicken out of that craving, and to my surprise, it didn’t just meet expectations—it exceeded them. It’s now part of my regular meal rotation. It freezes well, reheats beautifully, and every time I make it, I’m reminded that eating healthy doesn’t mean sacrificing your favorite meals.
Equipment You’ll Need
- To make this dish as seamless as possible, gather these essentials:
- Mixing bowl (for marinade)
- Sharp knife & chopping board
- Large skillet or sauté pan with lid
- Measuring spoons and cups
- Wooden spoon or silicone spatula
Preparation & Cooking Time
- Marinating Time: Minimum 1 hour (overnight preferred)
- Prep Time: 10 minutes
- Cooking Time: 30–35 minutes
- Total Time: 1 hour 40 minutes (including marinating)
Ingredients
For the Marinade:
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup full-fat Greek yogurt (unsweetened)
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp ginger paste
For the Sauce:
- 4 tbsp unsalted butter
- 1/2 large white onion, finely diced
- 1 tbsp ginger paste
- 1 tbsp garlic paste (or 3 cloves minced garlic)
- 1.5 tbsp garam masala
- 1.5 tbsp cumin
- 1.5 tsp salt
- 1.5 tsp Kashmiri chili powder (optional, for rich color)
- 1 (28 oz) can of tomato sauce (no added sugar)
- 1/2 cup heavy cream
- Fresh cilantro, chopped (for garnish)
How to Make Keto Butter Chicken
Step 1: Marinate the Chicken
- In a large bowl, combine Greek yogurt, garam masala, cumin, chili powder, ginger paste, and salt. Add the chicken thighs and coat them evenly. Cover and refrigerate for at least 1 hour, ideally overnight.
Step 2: Sauté the Aromatics
- In a large skillet, melt butter over medium heat. Add diced onion and cook for 5–7 minutes until translucent. Stir in garlic and ginger paste. Sauté until fragrant (about 1 minute).
Step 3: Toast the Spices
- Add garam masala, cumin, chili powder, and salt. Stir the spices into the onions for 30–45 seconds to release their flavors.
Step 4: Build the Sauce
- Pour in tomato sauce and bring it to a simmer. Reduce heat and add the heavy cream. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.
Step 5: Add the Chicken
- Cut the marinated chicken into bite-sized pieces and add them to the sauce (it’s okay if some yogurt clings to them, just don’t pour in all the excess marinade). Simmer uncovered on low for 20 minutes or until the chicken is fully cooked and tender.
Step 6: Garnish and Serve
- Sprinkle with freshly chopped cilantro and a dollop of butter if desired. Enjoy immediately!
Tips for Success
- Let the marinade sit overnight for deeper flavor.
- Don’t skip toasting the spices—it brings out their full aroma.
- Use Kashmiri chili powder for vibrant color without too much heat.
- Avoid overcooking the cream to keep the sauce silky and smooth.
Optional Suggestions
- Add a dash of fenugreek leaves (kasuri methi) for restaurant-style depth.
- Want more veggies? Stir in spinach or bell peppers during the last 10 minutes.
- Serve over keto cauliflower rice or low-carb naan for a complete meal.
Serving Ideas
- Keto Butter Chicken pairs beautifully with:
- Cauliflower rice
- Keto almond flour naan
- Light cucumber mint raita
Storage Tips
- Store in an airtight container in the fridge for up to 4 days.
- Freeze for up to 2 months. Let it thaw overnight before reheating.
- Reheat gently on the stove with a splash of cream to maintain texture.
Variations
- Use chicken breast instead of thighs if you prefer leaner meat
- Make it dairy-free with coconut cream and ghee
- Substitute paneer or tofu for a vegetarian twist
Final Thoughts
This Keto Butter Chicken proves that comfort food doesn’t have to come with a carb overload. It’s warm, rich, satisfying, and adaptable to your taste. Whether you're doing strict keto or just cutting back on carbs, this dish is a surefire winner that you’ll come back to time and again.
FAQ
Q: Can I use chicken breast instead of thighs?
Yes, but thighs are juicier and more flavorful.
Q: How spicy is this recipe?
It’s mild to medium. You can reduce or increase chili to suit your taste.
Q: Is it okay to skip marinating overnight?
Yes, but even 1 hour helps. Overnight is best for flavor.
Nutrition Chart (Per Serving)
- Calories 422.29 kcal
- Fat 27.01 g
- Saturated Fat 13.27 g
- Protein 34.43 g
- Carbs 12 g
- Fiber 3.64 g
- Net Carbs 8 g
- Sugar 7.91 g
- Sodium 1701.35 mg
- Cholesterol 186.02 mg
