If you’ve been missing Indian takeout since starting keto, this butter chicken recipe is going to make your week. It’s rich, deeply flavored, and tastes like it simmered for hours — but it’s ready in 30 minutes.
The secret is in the spice blend and using enough butter (this is called butter chicken, after all). The tomato paste provides depth without adding significant carbs, and heavy cream creates that signature silky sauce.
Macro Snapshot (Per Serving)
Calories: 485 | Protein: 32g | Fat: 36g | Total Carbs: 9g | Fiber: 3g | Net Carbs: 6g
Ingredients
For the Chicken:
- 1.5 lbs (680g) boneless skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp ghee or butter
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
For the Sauce:
- 3 tbsp butter
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp tomato paste (not sauce — paste is more concentrated and lower in carbs)
- 1 cup heavy whipping cream
- 1/2 cup water or chicken broth
- 1 tsp garam masala
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
To Serve:
- Cauliflower rice (1 head cauliflower, riced)
- Optional: keto naan or low-carb flatbread
Pro Tip: Use a Good Knife
Dicing chicken thighs evenly ensures they cook at the same rate. A sharp chef’s knife makes this much easier — check out the knife buying guide on KetoCookware for recommendations that won’t break the bank.
Instructions
Step 1: Marinate the Chicken (5 min)
In a large bowl, combine the chicken pieces with lemon juice, cumin, coriander, turmeric, garam masala, paprika, salt, and pepper. Toss to coat evenly. Let it sit while you prep the other ingredients — even 5 minutes makes a difference.
Step 2: Sear the Chicken (8 min)
Heat 2 tbsp ghee in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer (work in batches if needed — don’t crowd the pan). Sear for 3-4 minutes per side until golden brown. The chicken doesn’t need to be fully cooked through — it’ll finish in the sauce. Remove to a plate.
Step 3: Build the Sauce (10 min)
In the same pan (don’t wash it — those browned bits are flavor), melt 3 tbsp butter over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the garlic and ginger, cooking for another 60 seconds until fragrant.
Add the tomato paste and cook for 2 minutes, stirring constantly. This step is crucial — cooking the tomato paste removes the raw tinny flavor and deepens the sauce.
Pour in the heavy cream and water/broth, whisking to combine. Add the garam masala and cumin. Bring to a gentle simmer.
Step 4: Simmer and Finish (7 min)
Return the chicken (and any juices from the plate) to the sauce. Simmer gently for 5-7 minutes until the chicken is cooked through and the sauce has thickened slightly. Taste and adjust salt.
Step 5: Serve
Garnish with fresh cilantro and serve over cauliflower rice. The sauce is the best part — make sure you have something to soak it up.
Make It Dairy-Free
Replace the butter with coconut oil, the heavy cream with full-fat coconut milk, and the ghee with coconut oil. The flavor shifts slightly toward a more Thai-inspired profile, but it’s still delicious and 100% keto.
Macros and Nutrition (Per Serving)
Makes 4 servings.
| Nutrient | Per Serving |
|---|---|
| Calories | 485 |
| Protein | 32g |
| Total Fat | 36g |
| Saturated Fat | 20g |
| Total Carbs | 9g |
| Fiber | 3g |
| Net Carbs | 6g |
| Sodium | 580mg |
Meal Prep and Storage
This is one of my favorite meal prep recipes because the flavors actually improve overnight. Here’s how to store it:
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove over low heat or in the microwave at 50% power.
- Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Cauliflower rice: Make fresh — it takes 5 minutes and reheated cauli rice gets mushy.
Variations
- Add vegetables: Stir in 2 cups of spinach or kale during the last 2 minutes of simmering for extra nutrients.
- Make it spicier: Add 1/2 tsp cayenne pepper or 1 minced jalapeño with the garlic.
- Use chicken breast: Thighs are juicier and more flavorful, but breast works if that’s what you have. Don’t overcook — breast dries out faster.
- Coconut curry version: Replace heavy cream with coconut milk and add 1 tbsp red curry paste for a Thai-inspired twist.
What to Read Next
- Understanding Macros — Learn how to calculate your daily macro targets
- Keto Meal Prep Guide — Master weekly meal prep to save time and stay on track
- 7-Day Keto Starter Plan — Free meal plan with shopping lists and daily recipes