I’ll admit, the first time I decided to make butter chicken on a keto diet, I was skeptical. Would it still be the rich, indulgent curry I knew and loved, or would I end up with a pale, low-carb imitation? Spoiler alert: this recipe exceeded every expectation.
With its velvety sauce, tender chicken, and a fragrant blend of spices, this keto butter chicken has become my ultimate comfort food.
Plus, the fact that it’s low-carb means I can enjoy it guilt-free while staying on track with my goals. Did you know a ketogenic diet can help boost weight loss and even improve energy levels? This recipe does all that while tasting absolutely indulgent.
What makes this dish extra special is its clever use of cream and a hint of unsweetened almond milk for that silky texture—without any traditional carb-heavy ingredients like cream or yogurt thickeners.
And trust me, the balance of smoky paprika, garam masala, and buttery garlic makes your kitchen smell like a 5-star restaurant. You’re going to love how easy this recipe is to make—and how much flavor it packs into every bite.
Flavor Bomb Alert!
- It feels indulgent but fits my goals. Staying keto doesn’t mean giving up comfort food, and this dish proves it.
- It’s easy for spice lovers to adjust. I’ve played around with the spice blend to suit my mood—sometimes smoky, sometimes fiery.
- Perfect for meal prep. This curry keeps beautifully in the fridge, making weeknight dinners stress-free.
- It’s a family favorite. Even the non-keto eaters in my home love it, so no one feels left out.
- It’s a healthier twist on a classic. I get all the flavor without the carb crash, which is a win-win.
Keto Butter Chicken Curry Recipe
Equipment
- Cutting board
- Heat-resistant spoon
- Wooden spatula
- Mixing bowl
- Measuring spoons
- Skillet with a lid
- Sharp knife
Ingredients
- 1½ tbsp tomato paste
- 1 lb chicken breast
- ½ tsp ground cinnamon
- 1 tsp Pink Himalayan Salt
- 2 tbsp Butter
- 1 cup Heavy Whipping Cream
- ¾ tsp chili powder
- 1½ tsp turmeric powder
- 2 cloves garlic
- ¼ medium Onion
- 1 tsp ground ginger
Instructions
- Cut the chicken into bite-sized pieces and coat generously with turmeric, ginger, salt, chili powder, and cinnamon and set aside in a bowl.
- Heat a skillet over medium heat and add butter.
- While the butter melts, dice the onion and garlic.
- Add them to the skillet and sauté for 2–3 minutes until the onions become translucent and fragrant.
- Toss the chicken until the chicken is almost fully done, turning white on the outside, about 3–5 minutes.
- Stir in heavy whipping cream and tomato paste, ensuring the tomato paste is smoothly incorporated, creating a creamy orange sauce.
- Lower the heat to medium-low and cover the skillet with a lid.
- Let the mixture cook for 5–7 minutes.
- Remove the lid and stir the curry.
- Check if the chicken is fully cooked.
- For a thicker sauce, keep cooking uncovered, allowing the liquid to reduce until it reaches your preferred consistency.
Notes
- Use boneless, skinless chicken thighs for a juicier and more tender texture.
| Nutrition | Value |
| Calories | 385g |
| Carbohydrates | 6.25g |
| Fibre | 0.25g |
| Fat | 26.75g |
| Protein | 26.5g |
Tips That Will Ease Your Job!
- Prep Smart: Use pre-minced garlic or frozen diced onions to save time during prep.
- Consistency Control: If you want a thicker sauce cook uncovered for a few extra minutes, stirring occasionally.
- Time-Saving Equipment: Use a skillet with a lid to speed up cooking and retain moisture.
- Sauce Perfection: To avoid lumps, whisk the tomato paste with a bit of cream before adding it to the skillet.
- Temperature Matters: Let the chicken rest at room temperature for a few minutes before cooking for even cooking.
