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
- 1.5 lbs chicken breast or thighs (boneless, skinless) cut into 1" pieces
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp red chili powder
- 1/2 tsp black pepper powder
- 1 tbsp mayonnaise
- 1 tsp salt
Curry
- 3 tbsp butter
- 1/2 small onion finely chopped
- 3 cloves garlic minced
- 1" piece ginger minced
- 1 1/2 tsp coriander powder
- 1 1/2 tsp cumin powder
- 1 tsp red chili powder
- 1/2 tsp garam masala powder
- 1 1/2 cup strained tomatoes (passata) see note
- 1/2 cup heavy cream
- 1/2 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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