Keto Butter Chicken Curry
Rich, velvety butter chicken simmered in a spiced tomato-cream sauce with tender thighs and aromatic garam masala. At just 6.4g net carbs per serving and ready in 45 minutes, this keto-friendly takeout favorite delivers all the comfort without the rice-bowl crash.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto butter chicken curry brings the cozy, restaurant-style richness of the Indian classic into a low-carb kitchen by trading the sugary tomato base for crushed tomatoes and heavy cream. Tender chicken thighs simmer in a deeply spiced, buttery sauce that tastes indulgent while staying squarely keto.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces
- 4 tbsp unsalted butter, divided
- 1 small yellow onion, finely diced (about 1/2 cup)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/2 tsp cayenne pepper (optional, to taste)
- 3/4 cup canned crushed tomatoes (no sugar added)
- 1 cup heavy whipping cream
- 1 tsp salt, or to taste
- 2 tbsp chopped fresh cilantro, for garnish
Instructions
- 1
Pat the chicken dry and season with the salt. Melt 2 tablespoons of butter in a large skillet over medium-high heat, then sear the chicken pieces in batches until golden on the outside, about 4 minutes. Transfer to a plate (it will finish cooking in the sauce).
- 2
Reduce heat to medium and add the remaining 2 tablespoons butter. Add the diced onion and cook until softened, about 4 minutes. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
- 3
Add the garam masala, cumin, smoked paprika, turmeric, and cayenne. Toast the spices in the butter for 30 seconds, stirring constantly so they bloom but do not burn.
- 4
Stir in the crushed tomatoes and simmer for 3 to 4 minutes until slightly thickened and deepened in color. Pour in the heavy cream and stir to form a smooth, rich sauce.
- 5
Return the chicken and any accumulated juices to the skillet. Reduce heat to low, cover, and simmer gently for 12 to 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
- 6
Taste and adjust salt. Garnish with fresh cilantro and serve over cauliflower rice or with keto naan.
Tips & notes
- For an even silkier sauce, blend the tomato-onion mixture before adding the cream and chicken. A small pinch of erythritol or monk fruit can balance acidity if your tomatoes are sharp, without adding meaningful carbs.
- Swap heavy cream for full-fat coconut cream for a dairy-light version; net carbs stay close, and the flavor leans slightly sweeter.
- Store leftovers in an airtight container in the fridge for up to 4 days. The flavor improves overnight. Reheat gently on the stovetop and add a splash of cream if the sauce tightens.
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Frequently asked questions
- How many carbs are in keto butter chicken curry?
- Each serving has 6.4g net carbs (8.4g total carbs minus 2g fiber), 512 calories, 34g protein, and 38g 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 only about 3g net carbs per cup. Steamed broccoli, sauteed zucchini noodles, or a slice of almond-flour keto naan also work without breaking ketosis.
- Can I make keto butter chicken dairy-free?
- Yes. Replace the butter with ghee or coconut oil and the heavy cream with full-fat coconut cream. The dish stays keto and the net carbs remain around 6 to 7g per serving.
