Creamy Keto Butter Chicken (30-Minute Recipe) is a glossy skillet curry with chunks of chicken simmered in tomato, butter, and heavy cream. Garam masala, cumin, and red chili powder give it that takeout-style depth, and a shower of fresh cilantro finishes the pot. At just 4 g of net carbs per serving, it's a weeknight-friendly comfort dish.
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 (45 ml) unsalted butter
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon (5 ml / 0.2 fl oz) fresh ginger, minced
• 1.5 pounds / 680g (24 oz) grass-fed chicken breasts, cut into 0.75-inch chunks
• 2 tomatoes, chopped finely
• 1 tbsp (15 ml) garam masala
• 1 teaspoon red chili powder
• 1 teaspoon (5 ml / 0.2 fl oz) 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 (0.14 oz)
• Total Fat: 33.4 g
• Saturated Fat: 18.6 g
• Cholesterol: 203 mg
• Sodium: 211 mg
• Total Carbs: 5.5 g (0.19 oz)
• 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 (0.14 oz) 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.
Pro Tips
- Toast the dry spices — garam masala, red chili powder, and cumin — in the pan for about 30 seconds after the aromatics to deepen their flavor before the chicken goes in.
- 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.
- Control the heat with the red chili powder: use half a teaspoon, or substitute paprika, for a mild curry the whole family will eat.
- For a dairy-free version, swap the heavy cream for full-fat canned coconut cream and the butter for coconut oil — the sauce stays just as lush.
- Be careful not to burn the garlic and ginger — one minute of cooking is all they need before the tomatoes go in.
Frequently Asked Questions
Is Creamy Keto Butter Chicken really keto-friendly?
Yes — each serving has about 4 g of net carbs (5.5 g total, 1.5 g fiber) with 40.5 g of protein and 33.4 g of fat, so it fits comfortably into a keto day.
Can I make butter chicken ahead of time?
It reheats beautifully. Cool it and refrigerate, then warm it gently over low heat so the cream sauce stays smooth instead of splitting.
Can I make this recipe dairy-free?
Yes — use full-fat canned coconut cream in place of the heavy cream and coconut oil instead of the butter. The spiced tomato base works just as well with those swaps.
How can I make the curry milder?
Cut the red chili powder down to half a teaspoon or replace it with paprika. The garam masala and cumin keep the flavor warm without the burn.
Recipe card below.
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Creamy Keto Butter Chicken (30-Minute Recipe)
Ingredients
Method
- Directions
- 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.
- Stir in the minced garlic and ginger, cooking for another minute until fragrant. Be careful not to let it burn!
- 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.
- 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.
- 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.
- Garnish generously with fresh cilantro and serve immediately while hot.
