Keto Butter Chicken

Indian cuisine can be intimidating to make, but have no fear…keto butter chicken is easy and delicious! You can cook it in the slow cooker or the Instant Pot, but I prefer the old fashion way on the stove. Something else that I love about this recipe is that it’s a one-pan dish, which helps with the clean-up time!

Is butter chicken keto?

Traditional butter chicken that you would order from an Indian restaurant is made with some sugar so you can save on carbs by making your own keto butter chicken! If you can find a “no sugar added” tomato sauce you can save even more carbs! That being said, our version of keto butter chicken has about 7 net carbs per serving, mainly coming from the tomato sauce and onions.

What Kind OF Chicken SHould I USe To Make Keto Butter Chicken?

You can use chicken breast to make keto butter chicken, but we prefer boneless, skinless chicken thighs! They are less expensive than chicken breasts and more tender! If you use chicken breasts to make keto butter chicken make sure to marinate them for at least 4-5 hours for the best results!

Can I MEAL Prep Keto Butter Chicken?

Yes! You can make keto butter chicken ahead of time and store it in your refrigerator for at least 5 days in advance. In truth, keto butter chicken gets better the second and third day!

What should I serve with keto butter chicken?

Keto butter chicken is delicious served alongside our ginger/garlic cauliflower rice. You can also use some low-carb tortillas as a “naan” inspired flatbread for dipping! Simply fry up your low-carb tortillas in some olive oil on both sides, and sprinkle a bit of garlic powder on top. You can also slather it with butter and fresh garlic! YUM! Make sure to count your carbs though!

Check out our recipe for ginger/garlic cauliflower rice here!

Yield: 6

Author: Emily

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Keto Butter Chicken

Prep time: 1 HourCook time: 30 HourTotal time: 31 Hour

Ingredients

Marinade

• 1.5 pounds boneless skinless chicken thighs
• 1 cup full-fat Greek yogurt
• 1 teaspoon Garam Masala
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon ginger paste

Sauce

• 1 28 ounce can of Tomato Sauce
• 1/2 cup heavy cream
• 4 tablespoons of butter
• 1/2 large white onion (diced small)
• 1 tablespoon ginger paste
• 1.5 tablespoons Garam Masala
• 1.5 tablespoons Cumin
• 1.5 teaspoons salt
• 1.5 teaspoons Kashmiri Chili Powder
• 1 tablespoon garlic powder
• chopped cilantro

Instructions

For the Marinade

1. Combine the greek yogurt with the spices and slather it over your chicken thighs. Cover with plastic wrap. 
2. Place it covered in the refrigerator for at least an hour, and up to the night before.

For the Sauce

1. Dice your onion into small pieces. 
2. Melt your butter in a pan on low heat and add in your onion. Cook until translucent.
3. Add in all of your spices and mix them into the onions until combined. 
4. Add in the tomato sauce.
5. Add in the heavy whipping cream. 
6. Simmer for 5 to 10 minutes.
7. Take your chicken and cut them into bite-sized pieces and tuck them into the sauce. It's ok if there is yogurt still on the chicken but don't pour the chicken with the excess marinade into your tomato sauce.
8. Cook on low for 20 more minutes
9. Top with chopped cilantro. 

Notes:

You can use chicken breast if you prefer.

Make it less spicy by using less chili powder

You may use fresh garlic instead of powdered garlic

Calories

422.29

Fat (grams)

27.01

Sat. Fat (grams)

13.27

Carbs (grams)

12

Fiber (grams)

3.64

Net carbs

8

Sugar (grams)

7.91

Protein (grams)

34.43

Sodium (milligrams)

1701.35

Cholesterol (grams)

186.02

Nutritional information is estimated

Created using The Recipes Generator