Go Back
+ servings
A stone bowl with cauliflower rice and Keto Butter Chicken, beside a spoon.

Keto Butter Chicken

Get your YUM on with this Keto Butter Chicken, featuring chicken breast drenched in a flavour packed and velvety smooth sauce, served over Cauliflower Rice.
5 from 13 votes
Prep Time 10 minutes
Cook Time 20 minutes
Marinade 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Canadian, Indian, Low Carb
Servings 6 servings
Calories 519 kcal

Ingredients
  

Marinade

  • 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

Sauce

  • 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

Garnish

  • freshly chopped cilantro *see note 4

Instructions
 

Equipment Needed

Directions

    Marinade

    • 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.

    Video

    Notes

    1. 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.
    2. 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.
    3. 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!
    4. 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.
    5. 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.
    6. 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.
    Nutrition Facts
    Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
    Deduct fibre ( 2.6 g ) from the total carbs to get 7.4 g net carbs per serving.

    Nutrition

    Serving: 6servingsCalories: 519kcalCarbohydrates: 10gProtein: 41.3gFat: 34.1gSodium: 817mgFiber: 2.6g
    Keyword keto butter chicken, low carb butter chicken
    Tried this recipe?Let us know how it was!