Tasty Keto Butter Chicken

I never thought I’d find a curry that fits my keto lifestyle until I made this butter chicken. Most Indian restaurant versions are loaded with sugar and thickeners that kick you right out of ketosis. But here’s the thing – you don’t need all that stuff to get the rich, creamy flavor that makes butter chicken so good.

This recipe uses heavy cream and butter to create that signature sauce without any flour or added sugars. I swap regular sugar for a tiny bit of stevia powder, and honestly, you can’t tell the difference. The garam masala and curry powder do most of the heavy lifting when it comes to flavor anyway.

The best part? It comes together in one pan. You get tender chicken chunks swimming in a tomato-cream sauce that’s perfect over cauliflower rice. I make a big batch on Sunday and eat it throughout the week. My husband actually requests this more than takeout now.

What Kind of Chicken Should I Use?

For butter chicken, boneless, skinless chicken breasts are the standard choice and work great, but don’t feel locked into that option. Chicken thighs are actually a fantastic alternative since they’re more forgiving when it comes to cooking time and tend to stay juicier in the sauce. You can use fresh or frozen chicken for this recipe, just make sure frozen chicken is fully thawed before you start cooking. If you’re using chicken breasts, try to get ones that are similar in size so they cook evenly, and consider cutting larger breasts into smaller pieces so they absorb more of that rich, creamy sauce.

Options for Substitutions

This keto butter chicken is pretty forgiving when it comes to swaps, so here are some options:

• Chicken breasts: Chicken thighs actually work better here since they stay juicier during cooking. You can use boneless, skinless thighs as a direct swap – no other changes needed.
• Heavy cream: If you’re out of heavy cream, coconut cream makes a great dairy-free alternative and adds a subtle sweetness that pairs nicely with the spices. Use the same amount.
• Garam masala: Don’t have garam masala? Mix together 1/2 teaspoon cumin, 1/4 teaspoon coriander, and a pinch each of cinnamon and cardamom to get close to that warm, complex flavor.
• Fresh ginger and garlic: In a pinch, you can use 1 teaspoon of garlic powder and 1 teaspoon of ground ginger instead of fresh. Just add them with the other spices rather than sautéing them.
• Butter: Ghee is traditional in Indian cooking and works perfectly here. You can also use coconut oil for a dairy-free version, though the flavor will be slightly different.
• Tomato sauce: Crushed tomatoes or diced tomatoes (blended smooth) work just fine. You might need to simmer a bit longer to thicken the sauce.

Watch Out for These Mistakes While Cooking

The biggest mistake when making butter chicken is cooking the chicken all the way through in step 5, which leads to dry, rubbery meat – instead, just sear the outside for 2 minutes to get some color, then let it finish cooking gently in the sauce.

Another common error is adding the cream while the heat is too high, which can cause it to curdle and separate, so make sure you lower the temperature first and stir constantly as you pour it in.

Don’t skip blooming your spices in the butter with the aromatics, as this step releases their essential oils and creates a much deeper flavor than just mixing them with tomato paste.

Finally, if your sauce seems too thick, thin it out with a splash of chicken broth or water rather than adding more cream, which can make the dish too heavy and mask the spices.

What to Serve With Butter Chicken?

Since this is a keto version of butter chicken, cauliflower rice is your best friend here – it soaks up all that rich, creamy sauce without the carbs. You can also serve it with naan bread if you’re not strictly following keto, or try some low-carb flatbread for dipping. A simple cucumber salad with yogurt and mint on the side helps balance out the richness of the dish and adds a refreshing crunch. If you want to make it more filling, roasted vegetables like bell peppers, zucchini, or broccoli work really well alongside the chicken.

Storage Instructions

Store: This butter chicken actually tastes even better the next day once all the flavors have had time to mingle. Keep it in an airtight container in the fridge for up to 4 days. It’s one of those meals I love making on Sunday to enjoy throughout the week with cauliflower rice or naan bread.

Freeze: Butter chicken freezes really well, making it perfect for meal prep. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze individual servings so I can grab just what I need for a quick dinner.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave it, but I’d recommend doing it in 1-minute intervals on medium power to keep the sauce from separating. Add a splash of cream or water if the sauce has thickened up too much.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 110-125 g
• Fat: 90-105 g
• Carbohydrates: 30-38 g

Ingredients

For the seasoning paste:

• 2 tbsp tomato paste (I use Hunt’s for the best thick consistency)
• 2 tbsp water
• 1/2 tsp salt
• 1 tsp garam masala
• 1 tsp curry powder (I prefer Simply Organic for a warmer flavor)
• 1 tsp paprika
• 1/2 tsp red pepper flakes
• 1/8 tsp stevia powder (or to taste)

For the curry:

• 2 lb chicken breasts (cut into 1-inch cubes for even cooking)
• 5 tbsp butter (I like Kerrygold unsalted for a richer finish)
• 3 oz onion (finely diced into 1/4-inch pieces)
• 1 tbsp garlic
• 1 tbsp ginger
• 8 oz tomato sauce
• 1/2 cup heavy cream (room temperature to prevent curdling)
• 2 tbsp fresh parsley

Step 1: Prepare Mise en Place and Spice Base

• 2 lb chicken breasts
• 3 oz onion
• 1 tbsp garlic
• 1 tbsp ginger
• 2 tbsp tomato paste
• 2 tbsp water
• 1/2 tsp salt
• 1 tsp garam masala
• 1 tsp curry powder
• 1 tsp paprika
• 1/2 tsp red pepper flakes
• 1/8 tsp stevia powder

Cut chicken breasts into 1-inch cubes and set aside on a plate.

Finely dice the onion into 1/4-inch pieces, mince the garlic and ginger, and measure them into separate small bowls.

In another bowl, whisk together the tomato paste, water, salt, garam masala, curry powder, paprika, red pepper flakes, and stevia powder until you have a smooth, unified paste.

This spice base is crucial for building layers of flavor without burning individual spices.

Step 2: Build the Aromatic Base

• 5 tbsp butter
• 3 oz onion

Melt 5 tablespoons of butter in a large pan over medium-high heat until it foams and turns golden.

Add the diced onion and cook for about 4 minutes, stirring occasionally, until the onions become translucent and slightly softened.

This develops a sweet, caramelized foundation that anchors the curry flavor.

I like to let the onions get just a touch of color—it adds depth without bitterness.

Step 3: Bloom the Aromatics and Spices

• 1 tbsp garlic
• 1 tbsp ginger
• spice paste from Step 1

Stir in the minced garlic and ginger, then immediately add the spice paste from Step 1.

Cook for about 1 minute, stirring constantly, until the mixture becomes fragrant and slightly darkened.

This blooming process activates the spices and removes any raw flour taste from the ginger and garlic, creating a rich, complex flavor base that won’t taste flat.

Step 4: Sear the Chicken and Develop Color

• 2 lb chicken breasts

Add the cubed chicken to the pan and cook for 2 minutes without stirring too much—this allows the chicken to make contact with the hot pan and develop light color.

The chicken won’t be fully cooked at this point, which is fine; we’re building flavor through gentle browning rather than cooking it through.

Step 5: Build the Sauce and Cook Through

• 8 oz tomato sauce

Pour in the 8 oz of tomato sauce and stir well to combine with the spice mixture.

Simmer over medium-high heat for 3 to 5 minutes, stirring occasionally, until the chicken is mostly cooked through and the sauce has melded with the spices.

The sauce should bubble gently and thicken slightly as it reduces.

Step 6: Finish with Cream and Season to Taste

• 1/2 cup heavy cream

Reduce the heat to medium and pour in the 1/2 cup of heavy cream that’s at room temperature.

Stir gently and continuously for about 2 minutes until the sauce is smooth and creamy, and the chicken is fully cooked through.

I use room temperature cream to prevent the sauce from curdling—cold cream can shock the hot pan and break the sauce.

Taste and adjust seasonings if needed, then remove from heat.

Step 7: Plate and Garnish

• 2 tbsp fresh parsley

Transfer the butter chicken to a serving dish or individual plates and garnish generously with fresh parsley for brightness and color contrast.

Tasty Keto Butter Chicken

Delicious Tasty Keto Butter Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 1425 kcal

Ingredients

  

For the seasoning paste::

• 2 tbsp tomato paste (I use Hunt's for the best thick consistency)
• 2 tbsp water
• 1/2 tsp salt
• 1 tsp garam masala
• 1 tsp curry powder (I prefer Simply Organic for a warmer flavor)
• 1 tsp paprika
• 1/2 tsp red pepper flakes
• 1/8 tsp stevia powder (or to taste)

For the curry::

• 2 lb chicken breasts (cut into 1-inch cubes for even cooking)
• 5 tbsp butter (I like Kerrygold unsalted for a richer finish)
• 3 oz onion (finely diced into 1/4-inch pieces)
• 1 tbsp garlic
• 1 tbsp ginger
• 8 oz tomato sauce
• 1/2 cup heavy cream (room temperature to prevent curdling)
• 2 tbsp fresh parsley

Instructions

 

• Cut chicken breasts into 1-inch cubes and set aside on a plate. Finely dice the onion into 1/4-inch pieces, mince the garlic and ginger, and measure them into separate small bowls. In another bowl, whisk together the tomato paste, water, salt, garam masala, curry powder, paprika, red pepper flakes, and stevia powder until you have a smooth, unified paste. This spice base is crucial for building layers of flavor without burning individual spices.
• Melt 5 tablespoons of butter in a large pan over medium-high heat until it foams and turns golden. Add the diced onion and cook for about 4 minutes, stirring occasionally, until the onions become translucent and slightly softened. This develops a sweet, caramelized foundation that anchors the curry flavor. I like to let the onions get just a touch of color—it adds depth without bitterness.
• Stir in the minced garlic and ginger, then immediately add the spice paste from Step 1. Cook for about 1 minute, stirring constantly, until the mixture becomes fragrant and slightly darkened. This blooming process activates the spices and removes any raw flour taste from the ginger and garlic, creating a rich, complex flavor base that won't taste flat.
• Add the cubed chicken to the pan and cook for 2 minutes without stirring too much—this allows the chicken to make contact with the hot pan and develop light color. The chicken won't be fully cooked at this point, which is fine; we're building flavor through gentle browning rather than cooking it through.
• Pour in the 8 oz of tomato sauce and stir well to combine with the spice mixture. Simmer over medium-high heat for 3 to 5 minutes, stirring occasionally, until the chicken is mostly cooked through and the sauce has melded with the spices. The sauce should bubble gently and thicken slightly as it reduces.
• Reduce the heat to medium and pour in the 1/2 cup of heavy cream that's at room temperature. Stir gently and continuously for about 2 minutes until the sauce is smooth and creamy, and the chicken is fully cooked through. I use room temperature cream to prevent the sauce from curdling—cold cream can shock the hot pan and break the sauce. Taste and adjust seasonings if needed, then remove from heat.
• Transfer the butter chicken to a serving dish or individual plates and garnish generously with fresh parsley for brightness and color contrast.