Easy Everyday Keto Butter Chicken
This keto butter chicken is so easy and quick to make you'll want to have it everyday! It's creamy, delicious and great with a side of your favorite low carb rice or naan!
Ingredients
Chicken Marinade
- 1 ½ lbs chicken breast or thighs (boneless, skinless) cut into 1" pieces
- 1 tbsp lemon juice
- 1 tsp garlic powder
- ½ tsp red chili powder
- ½ tsp black pepper powder
- 1 tbsp mayonnaise
- 1 tsp salt
Curry
- 3 tbsp butter
- ½ small onion finely chopped
- 3 cloves garlic minced
- 1" piece ginger minced
- 1 ½ tsp coriander powder
- 1 ½ tsp cumin powder
- 1 tsp red chili powder
- ½ tsp garam masala powder
- 1 ½ cup strained tomatoes (passata) see note
- ½ cup heavy cream
- ½ tsp salt adjust according to taste
Instructions
- In a mixing bowl add the chicken, lemon juice, garlic powder, red chili powder, pepper powder, salt and mayonnaise. Mix until the chicken is well coated.
- Marinate the chicken for 1 to 2 hours or overnight in the fridge. If short on time, let the chicken marinate for at least 20 minutes.
- Heat a skillet on medium high. Melt one tablespoon of butter and toss in the marinated chicken. Cook until the chicken is cooked through and golden. Transfer the cooked chicken to a plate.
- In the same skillet, melt the remaining tablespoon of butter. Add the finely chopped onion and sauté till translucent.
- Add the minced ginger and garlic. Alternatively, if you have ginger garlic paste add 2 teaspoons. Sauté until the raw smell disappears.
- Add the spice powders : coriander, cumin, red chili and garam masala. Sauté for a minute.
- Add the strained tomatoes, salt and one cup of water. Cover and let it come to a boil. Reduce the heat and simmer for 5 minutes. Toss the cooked chicken in mix in to the curry.
- Cover and simmer for 5 more minutes. Stir the heavy cream in and let it heat through for another 2 minutes. Taste and salt if needed.
- Serve warm with low carb cauliflower rice or naan.
Notes
- Substitute with tomato sauce (no seasoning added). Or a 14.5oz can of crushed tomatoes if you don't mind a chunky sauce.
- If you want the butter chicken hot and spicy, increase the amount of red chili powder. For a mild sauce, start with half a teaspoon chili powder.
- Let the chicken marinate for 20 minutes or more.
- To meal prep, cook the chicken and keep in the fridge for up to 5 days. If you have cooked chicken ready, cooking the butter chicken takes only 20 to 30 minutes.
- Butter chicken can be stored in the fridge, covered in an airtight container, for up to 5 days. Reheat as needed.
- Freeze up to 3 months and thaw in the fridge overnight.
- A serving has 6 grams of total carbs and 4 grams of net carbs.
Nutrition
Calories: 340 kcal | Total Carbs: 6 g | Protein: 36.7 g | Fat: 18 g | Saturated Fat: 8.7 g | Fiber: 4 g | Vitamin A: 644 IU | Vitamin C: 9.5 mg | Calcium: 32.7 mg | Net Carbs: 4 g
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