Easy Keto Butter Chicken with Creamy Spiced Tomato Sauce
A rich, aromatic Indian curry featuring tender marinated chicken in a velvety tomato-cream sauce infused with warming spices like garam masala, turmeric, and cumin. This keto-friendly version delivers all the complex flavors of traditional chicken makhani while keeping carbs low by serving with cauliflower rice instead of regular rice. Perfect for weeknight dinners or entertaining, this comforting dish balances heat from fresh chiles with the cooling richness of heavy cream and butter.
Ingredients
- 2 lb chicken breasts, cut into 1 1/2 inch pieces
- ¾ cup full-fat yogurt, 5%
- 2 tbsp fresh lemon juice
- 1 tbsp ground turmeric
- 1 tbsp garam masala
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- 1 stick butter, divided
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 1 red or green chiles, seeds removed, chopped
- 3 tbsp tomato paste
- 1 cup chicken stock or water
- 1 tsp sea salt, or to taste
- ½ tsp black pepper, or to taste
- 1 ¼ cups heavy whipping cream
- fresh cilantro or parsley, for serving(optional)
- palmini rice, shirataki rice, cauliflower rice or keto naan bread, for serving(optional)
Instructions
- 1
Cut chicken into pieces and combine with marinade ingredients
- 2
Cover and refrigerate for 2 hours or up to 24 hours
- 3
Remove chicken from fridge and prepare vegetables by dicing onion, mincing garlic, chopping ginger, and slicing chiles
- 4
Heat large pot with half the butter over medium heat
- 5
Cook onion until fragrant and lightly browned
- 6
Add garlic, ginger, and chili pepper and cook until fragrant
- 7
Add marinated chicken and cook, stirring frequently
- 8
Stir in tomato paste, chicken stock, and remaining butter
- 9
Bring to a boil, then reduce heat to medium
- 10
Cook uncovered
- 11
Pour in cream and cook until thickened
- 12
Remove from heat and let sit
- 13
Season with salt and pepper to taste
- 14
Garnish with cilantro and serve with low-carb rice alternatives
Tips
Marinate chicken for at least 2 hours or overnight for maximum flavor penetration and tenderness.
Use full-fat yogurt and heavy cream to maintain the rich, authentic texture while keeping the dish keto-friendly.
Let the curry rest for 5 minutes after cooking to allow flavors to meld and sauce to thicken slightly.
Good to Know
Store in refrigerator for up to 4 days in airtight container
Can be marinated up to 24 hours ahead; curry can be made 1-2 days ahead and reheated
Serve hot with cauliflower rice, shirataki rice, or keto naan bread
Common Mistakes
Don't skip marination time to ensure tender, flavorful chicken
Don't cook on high heat to avoid curdling the cream
Let curry rest before serving to allow sauce to thicken properly
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this dairy-free?
Yes, substitute coconut cream for heavy cream, ghee for butter, and coconut yogurt for regular yogurt. The flavor will be slightly different but still delicious.
How long does this keep in the freezer?
This curry freezes well for up to 3 months. Thaw overnight in refrigerator and reheat gently, adding a splash of cream if needed.
What if I don't have garam masala?
Make your own with equal parts cumin, coriander, and cardamom, plus smaller amounts of cinnamon, cloves, and black pepper, or use curry powder as a substitute.