Keto Butter Chicken
Tender chicken thighs simmered in a velvety tomato-cream sauce with warm garam masala and ginger. This rich Indian-inspired dinner delivers just 6.5g net carbs per serving and comes together in 45 minutes, making it the perfect weeknight keto comfort food.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto butter chicken brings all the rich, aromatic comfort of the takeout favorite without the sugar or starchy thickeners. A quick yogurt marinade and a butter-and-cream tomato sauce keep every bite tender, creamy, and squarely keto.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch chunks
- 1/2 cup plain full-fat Greek yogurt
- 1 tbsp garam masala, divided
- 3 tbsp grass-fed butter
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 cup canned crushed tomatoes (no sugar added)
- 1 cup heavy whipping cream
- 1 tsp ground turmeric
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1 tsp salt, plus more to taste
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- 1
In a bowl, combine the chicken with Greek yogurt and 1/2 tbsp garam masala. Toss to coat and let marinate for at least 15 minutes (or up to overnight in the fridge).
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and sear 3-4 minutes per side until browned. Transfer to a plate; it does not need to be fully cooked through yet.
- 3
Reduce heat to medium and melt the butter in the same skillet. Add the onion and cook 4-5 minutes until soft. Stir in the garlic and ginger and cook 1 minute until fragrant.
- 4
Add the crushed tomatoes, turmeric, paprika, cumin, remaining 1/2 tbsp garam masala, and salt. Simmer 5 minutes, stirring occasionally, until slightly thickened.
- 5
Pour in the heavy cream and stir to form a smooth sauce. For an extra-silky texture, blend the sauce with an immersion blender at this stage (optional).
- 6
Return the chicken and any juices to the skillet. Simmer gently for 10-12 minutes until the chicken is cooked through and the sauce coats the back of a spoon. Taste and adjust salt.
- 7
Garnish with fresh cilantro and serve hot over cauliflower rice or with keto naan.
Tips & notes
- Serve over cauliflower rice or with low-carb naan to soak up the sauce while keeping carbs in check.
- Store leftovers in an airtight container in the fridge for up to 4 days; the flavor deepens overnight, making this excellent for meal prep. Reheat gently to avoid splitting the cream.
- For a dairy-free version, swap the butter for ghee-free coconut oil, the yogurt for coconut yogurt, and the heavy cream for full-fat coconut cream.
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Frequently asked questions
- How many carbs are in keto butter chicken?
- Each serving has 6.5g net carbs (8g total carbs minus 1.5g fiber), along with 512 calories, 36g protein, and 37g fat. This recipe makes 4 servings.
- What can I serve with keto butter chicken to keep it low-carb?
- Cauliflower rice is the classic pairing and adds almost no net carbs. Low-carb naan made with almond flour or roasted broccoli also work well to soak up the creamy sauce.
- Can I make this in advance for meal prep?
- Yes. Butter chicken keeps in the fridge for up to 4 days and the spices mellow beautifully overnight. Reheat over low heat, stirring gently, so the cream sauce does not separate. It also freezes for up to 2 months.
