Super easy to make and packed with flavour, this Keto Butter Chicken is a house favourite; for good reason! Marinate chicken in the morning and then you’ll just need 20 minutes to complete the dish, perfect for an easy weeknight meal for busy days.
This post was originally published on June 18, 2019, and has been updated with fresh content and images, plus we’ve added a video!
I am so crazy head-over-heels in love with this Keto Butter Chicken. I basically want to eat it for lunch and dinner ever single day.
It’s super easy to mix up the marinade and can be left in the fridge for 1 -24 hours before being cooked up. I like to make the marinade in the morning whenever I have a few minutes, then it is all ready to be cooked for dinner time. If you will be busy all day, the marinade can be made the night before!
The sauce is super creamy and flavourful and besides the spices, you’ll only need a few ingredients. I think it is best served with Cauliflower Rice but is also great with Keto Naan Bread or on a Fathead Pizza Crust! SO GOOD!
I hope you love this Keto Butter Chicken as much as we do!
Why you’ll love it
- This Keto Butter Chicken can be prepped whenever time allows, making it a quick weeknight meal.
- The creamy sauce is packed with flavour and pairs perfectly with the texture of the chicken.
- It’s one of those dishes you actually want to have for leftovers – yeah, it’s that yummy – it can be reheated with cauliflower rice, or made into a Keto Butter Chicken Pizza using a Chicken Pizza Crust or Fathead Pizza Crust!
Chicken – I like to use chicken breast in this Keto Butter Chicken, but thighs work great too. Be sure to remove the bone and skin from the breasts/thighs.
Garam Masala is an Indian spice blend, one that is essential in making this Low Carb Butter Chicken. Find a good quality, authentic spice blend to purchase, or make your own.
How to make Keto Butter Chicken
The marinade can be made 1 – 24 hours before it is cooked. I always try to give it at least 3-4 hours but if you can only fit in 1 hour, that is totally cool too.
Combine yogurt, lemon juice, garam masala, turmeric, chili, cayenne and salt in a bowl and whisk until fully combined. Add chopped boneless skinless chicken breast or thighs and toss until the marinade has been fully mixed in.
Scrape the entire contents into a ziploc bag and squeeze the air out. Refrigerate 1-24 hours.
Once you are ready to make dinner, Heat a skillet on medium heat with 2 tbsp butter. Empty the contents of the bag into the skillet, cover and cook until the internal temperature has reached 180°.
Heat a medium saucepan on medium high and add 2 tbsp butter. Toss in a chopped onion and cook until translucent, then add the minced garlic and ginger.
Stir for a moment or two, then stir in the remaining ¼ cup butter until melted.
Stir in the heavy whipping cream and tomato paste, then carefully puree until smooth with an immersion blender.
If you don’t have an immersion blender, you can cool the sauce and puree in a blender until smooth, or skip this step all together. Butter Chicken is supposed to have a soft, silky texture, but if you don’t care about that, save yourself a step. Personally, I love the texture of the smooth sauce.
Bring the sauce to a simmer, then add in the cooked chicken and stir to combine.
Serve over Cauliflower Rice with freshly chopped cilantro.
Watch it all go down!
1. I am usually the kinda gal that goes for chicken thighs, however, I actually prefer chicken breast in this recipe. Have you ever deboned your own? I don’t buy boneless often, because it’s so much more expensive, so I remove the bone myself.
2. Chop the chicken into small, bite sized pieces. This not only makes the dish easier to eat, but then there is more chicken pieces to go around.
3. Fresh cilantro brings life to this dish, but I know there are some major haters out there – are you or your guest one of them? Try basil instead.
Frequently Asked Questions
What if I don’t have an immersion blender?
Butter Chicken is supposed to have a velvety smooth sauce, which is where the immersion blender comes in to play. The sauce can be pureed in a flash while still hot. If you don’t have an immersion blender, you’ve got two options.
- Leave the sauce as is. It won’t be silky smooth because of the onion, ginger and garlic, but it will still be delicious!
- If you must have that traditional velvety smooth sauce, cool the sauce completely before pureeing in a blender, then heat back up before the chicken is added.
How many carbs are in butter chicken?
You’ll often find added sugar in the butter chicken sauce and it’s almost always paired with rice and naan bread.
How to reheat Keto Butter Chicken
It can be reheated on the stovetop or in the microwave. My favourite way to use up leftovers is to make a Butter Chicken Pizza!
Keto Butter Chicken Pizza
Make a Fathead Pizza Crust and then load it up with reheated Keto Butter Chicken, shredded mozzarella, diced red onion and diced tomato. Once it’s out of the oven, garnish the pizza with chopped cilantro.
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Keto Butter Chicken
- 1 ½ lb boneless skinless chicken breast or boneless skinless thighs *see note 1
- ¾ cup plain greek yogurt
- 1 lemon juiced
- 1 ½ tbsp garam masala *see note 2
- 1 tsp chili powder
- ½ tsp turmeric powder
- ½ tsp cayenne
- 1 ½ tsp sea salt
- ½ cup unsalted butter divided
- 1 small onion
- 1 tbsp fresh ginger minced or grated *see note 3
- 3 cloves garlic minced or pressed
- 5.5 oz tomato paste
- 1 cup heavy whipping cream
- freshly chopped cilantro *see note 4
- In a medium bowl combine the yogurt, lemon juice, garam masala, chili powder, turmeric, cayenne and salt, then mix well.
- Chop the chicken into bite sized cubes and toss with the yogurt. Scrape into a large ziploc, remove the air then refrigerate for 1-24 hours. *see note 6
Keto Butter Chicken
- Heat a skillet on medium heat with 2 tbsp butter. Once hot, empty the contents of the bag into the skillet, cover and cook until the chickens internal temperature reaches 180°.
- Heat a saucepan on medium high heat and add 2 tbsp butter. Chop the onion and add to the hot butter. Cook until translucent then stir in the minced garlic and ginger. Stir for a moment or two then add the remaining butter, heavy whipping cream and tomato paste.
- Stir, then carefully puree until smooth with an immersion blender. Bring the sauce back up to a simmer, then add in the cooked chicken and stir to combine.
- I like to use chicken breast in this Keto Butter Chicken, but thighs work great too. Be sure to remove the bone and skin from the breasts/thighs.
- Garam Masala is an Indian spice blend, one that is essential in making this Low Carb Butter Chicken. Find a good quality, authentic spice blend to purchase, or make your own.
- Don’t make the mistake of using dried, ground ginger in place of fresh ginger. There is no comparison in flavour; be sure to use fresh ginger in this Keto Butter Chicken!
- Fresh cilantro brings life to this dish, but I know there are some major haters out there – are you one of them? Try basil instead.
- If you don’t have an immersion blender, you can cool the sauce and puree in a blender until smooth, or skip this step altogether. Butter Chicken is supposed to have a soft, silky texture, but if you don’t care about that, save yourself a step. Personally, I love the texture of the smooth sauce.
- I usually try to allow my chicken to marinate for at least 3-4 hours, though 1 hour totally works too. My favourite is to marinate the chicken in the morning, and then come home from a busy day with only 20 minutes left of work to finish off the dish.
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