Keto Butter Chicken is one of the most popular Indian restaurant recipes here in the USA, and thankfully it’s really easy to recreate this flavor packed low carb Chicken dish at home!
Indian Food is a firm favorite in our house and my butter chicken recipe is on our regular menu rotation as it’s easy for me to make during the week as it does not need a long cook time.
The overall carbs per serving (this will make about eight servings) come in at around 5g carbs and 4g net carbs.
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How to make Keto Butter Chicken
Mix the yogurt, lemon juice, cumin, turmeric and salt, and add all the chicken.
Mix it all really well to ensure the chicken pieces are coated in the marinade, and marinate it for at least an hour or overnight.
In your blender add the garlic, chopped ginger, and chopped Jalapenos with the seeds removed (1) and blend until smooth.
In a large pan over medium heat melt the butter in the oil and add the garlic ginger paste along with the crushed tomatoes, bay leaf, cinnamon stick and stir well, then simmer. (2)
Add the yoghurt marinated chicken, mix it well into the tomato sauce and simmer, stirring occasionally, for about ten more minutes.
Pour in the heavy cream, tomato paste, garam masala, almond flour and cook for another ten minutes with the pan lid off until the sauce thickens a little. (3)
The Origins of Butter Chicken
Butter Chicken is a classic Indian recipe that was created by three restaurant owners in Delhi in the 1950s.
It was an ‘accidental’ chicken recipe which came about when the chef mixed some leftover chicken with a creamy, buttery, tomato sauce and butter chicken was born!
More Indian Recipes
Keto Butter Chicken
A classic Indian Restaurant dish tweaked to be low carb and keto friendly
- 3 lbs chicken breast , 1360g
- 1 jalapeno , diced, remove seeds
- 1 tbsp fresh ginger , peeled, grated
- 3 cloves garlic , minced
- 1 tbsp coconut oil
- 2 oz butter , 55g
- 1/2 cup crushed tomatoes , 125mls
- 1 bay leaf
- 1 cinnamon stick
- 1/2 cup heavy cream , 125mls
- 1 tbsp tomato paste
- 2 tsp garam masala
- 4 tablespoons almond flour , or very finely chopped almonds
- ½ bunch cilantro leaves , for garnish
Mix the yogurt, lemon juice, cumin, turmeric, and salt for the marinade in a large bowl and add all the chicken pieces. Mix it all really well to ensure the chicken pieces are well coated and marinate it for at least an hour or overnight.
In a blender add the chopped jalapeno, garlic, and chopped ginger and a little bit of water and blend until they are smooth.
In a large pan over medium heat melt the butter in the oil and add the garlic ginger paste along with the crushed tomatoes, bay leaf, cinnamon stick and stir well, then simmer for five minutes.
Add the marinated chicken and stir well into the sauce and simmer, stirring occasionally, for about ten minutes.
Stir in the heavy cream, tomato paste, and garam masala, and almond flour and continue to cook for a further ten minutes (with the lid off)
Serve hot, and garnish with cilantro leaves.
adapted from NYT