Craving the rich, aromatic flavors of your favorite Indian restaurant but short on time? This Creamy Butter Chicken is your answer! It’s a simplified, one-pan wonder that delivers all the decadent flavor you love in just about 30 minutes. We’re talking tender chunks of chicken swimming in a velvety, spiced tomato-cream sauce. It’s luxuriously delicious, surprisingly easy, and happens to be keto-friendly. Get ready to make this your new go-to weeknight comfort meal!
Ingredients
• 3 tbsp unsalted butter
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 1.5 pounds / 680g grass-fed chicken breasts, cut into 0.75-inch chunks
• 2 tomatoes, chopped finely
• 1 tbsp garam masala
• 1 teaspoon red chili powder
• 1 teaspoon ground cumin
• Salt and ground black pepper, to taste
• 1 cup / 240ml heavy cream
• 2 tbsp fresh cilantro, chopped
Instructions
1. Directions
2. Melt the butter in a large wok or skillet over medium-high heat. Add the chopped onion and sauté for 5-6 minutes until softened and golden.
3. Stir in the minced garlic and ginger, cooking for another minute until fragrant. Be careful not to let it burn!
4. Add the finely chopped tomatoes to the pan. Cook for 2-3 minutes, using the back of your spoon to gently crush them and release their juices, forming a thick paste.
5. Add the chicken chunks, garam masala, red chili powder, ground cumin, salt, and pepper. Stir well to coat the chicken in the spices and cook for 6-8 minutes, or until the chicken is cooked through.
6. Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for 8-10 minutes, allowing it to thicken and the flavors to meld together. Stir occasionally.
7. Garnish generously with fresh cilantro and serve immediately while hot.
Nutritional Information
• Nutrition (per serving)
• Calories: 507
• Net Carbs: 4.0 g
• Total Fat: 33.4 g
• Saturated Fat: 18.6 g
• Cholesterol: 203 mg
• Sodium: 211 mg
• Total Carbs: 5.5 g
• Fiber: 1.5 g
• Sugar: 2.3 g
• Protein: 40.5 g
Pro Tips
• For extra tender chicken, marinate the chunks in a mix of yogurt, lemon juice, and a pinch of the spices for at least 30 minutes before cooking.
• To deepen the flavor, toast the dry spices (garam masala, chili powder, cumin) in the pan for 30 seconds after cooking the aromatics, just before adding the tomatoes.
• Control the heat by adjusting the amount of red chili powder. For a milder curry, use half a teaspoon or substitute with paprika. For more heat, add a pinch of cayenne.
• For a dairy-free version, substitute the heavy cream with full-fat canned coconut cream and the butter with coconut oil.
FAQ
Q: Is this butter chicken recipe keto-friendly
A: Yes, this recipe is specifically designed to be keto-friendly. Each serving contains only 4.0 grams of net carbs, making it an excellent choice for a low-carb diet.
Q: How can I make this butter chicken dairy-free
A: To make a dairy-free version, simply substitute the unsalted butter with coconut oil and use full-fat canned coconut cream instead of heavy cream.
Q: What is the best way to get extra tender chicken
A: For the most tender chicken, marinate the chicken chunks for at least 30 minutes before cooking. A simple marinade of yogurt, lemon juice, and a pinch of the spices works wonderfully.
Q: Can I make this dish less spicy
A: Absolutely. You can easily control the heat by reducing the red chili powder to half a teaspoon or substituting it with paprika for a milder flavor.
