Go Back
+ servings

Keto Butter Chicken

Keto butter chicken in a bowl
Prep Time 20 mins
Cook Time 1 hr 20 mins
Servings 6 servings
Calories 477 kcal
Net Carbs 7 g
Fiery keto butter chicken is a spicy, low carb, and less sweet version of a modern Indian curry! Homemade easy 'Tandoori' chicken simmered in a rich and flavourful tomato and cream gravy. Trust me you'll want to lick the bowl clean!

Equipment

  • Knife and Cutting Board
  • Baking sheet
  • Cooking foil
  • small and large mixing bowls
  • large pot with a lid
  • Immersion Blender

Ingredients
 
 

Butter Chicken Masala (Spice Mix)

  • 4 tablespoons Paprika heaping
  • ½ teaspoon Cayenne adjust to your spice tolerance
  • 3 tablespoon Garam masala heaping
  • 1 ½ tablespoon Turmeric heaping
  • 1 teaspoon Coriander powder heaping
  • 1 teaspoon black pepper heaping
  • 1 teaspoon cumin heaping

Tandoori Chicken

  • 8 large chicken thigh
  • ½ cup plain yogurt
  • 4 tablespoon Butter chicken masala from above
  • 1 tablespoon lemon juice
  • salt

Butter Chicken Gravy

  • oil/butter/ghee for frying
  • 4 whole cardamom pods
  • 4 whole cloves
  • 1 teaspoon panch phoran optional
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon ginger minced
  • 2 whole hot chilies
  • 3 tablespoons butter chicken masala from above
  • 1 cup water for water frying
  • ½ cup plain yogurt
  • 2 tablespoon ground almonds/almond flour
  • 14 oz canned tomatoes pureed/blended
  • ¼ cup butter
  • ¼ cup heavy cream
  • fresh cilantro garnish
  • salt to taste

Instructions
 

Butter Chicken Masala (Spice Mix)

  • Start by preparing the butter chicken masala (spice mix) which will be used throughout this recipe.
  • In a small bowl, combine paprika, cayenne, garam masala, turmeric, coriander, cumin, and black pepper, set aside.
    4 tablespoons Paprika, ½ teaspoon Cayenne, 3 tablespoon Garam masala, 1 ½ tablespoon Turmeric, 1 teaspoon Coriander powder, 1 teaspoon cumin, 1 teaspoon black pepper

Easy Homemade Tandoori Chicken

  • In a large bowl combine plain yogurt, lemon juice, and enough of the butter chicken masala to turn the mixture a deep red. It should taste quite strong. Salt to taste.
    ½ cup plain yogurt, 4 tablespoon Butter chicken masala, 1 tablespoon lemon juice, salt
  • Add skinless chicken thighs to the bowl with the yogurt mixture and toss to coat. Use your hands to make sure every part of the chicken is well coated. For best results marinate for at least 30 minutes (2 hours or overnight is ideal) before either grilling or baking the chicken.
    8 large chicken thigh

Tandoori Chicken Grilling Instructions

  • Heat grill to medium-high heat and brush with oil to prevent sticking.
  • Evenly space marinated chicken on the grill and cook for 4-5 minutes per side until the outside has some colour. If the chicken is not fully cooked at this time then it will finish cooking in the gravy.

Tandoori Chicken in the Oven

  • Preheat oven to 400°F [200°C]
  • Space marinated chicken out on a foil lined baking sheet and bake at 400F for 25-30 minutes. Remove and set aside. Get started on the curry gravy while the chicken is cooking.

Butter Chicken Gravy

  • Heat oil/butter/ghee in a large pot over medium heat. Once hot add in cardamom pods, whole cloves, and panch phoran. Cook until spices darken slightly and panch phoran begins to pop and sputter. It will happen quickly!
    oil/butter/ghee, 4 whole cardamom pods, 4 whole cloves, 1 teaspoon panch phoran
  • Next add in thinly sliced onions, minced garlic, minced ginger, and whole chilies. Fry for 8-10 minutes until the onions begin to brown and turn translucent. Stir occasionally to prevent burning. Add oil as needed.
    1 medium onion, 3 cloves garlic, 1 tablespoon ginger, 2 whole hot chilies
  • Next begin to water fry the onions by adding water to the onions 1-2 tablespoons at a time. Do no drown them. Once the water fries off, add some more stirring until the onions start to break down, repeat until the onions turn a deeper brown in colour and have broken down. 10-15 minutes.
    1 cup water
  • Add the butter chicken masala (Spice mix) to the onions and continue to fry. Adding the spice will dry the onions quick to add some more oil/butter as well. Let the spices cook for around 1 minute. Once the spices have cooked, continue water frying, repeating until the onions and spices have formed a thick paste.
    3 tablespoons butter chicken masala
  • In small bowl mix plain yogurt and ground almonds/almond flour and mix well (this prevent the yogurt from breaking while cooking).
    ½ cup plain yogurt, 2 tablespoon ground almonds/almond flour
  • Puree canned tomatoes and add to the pot along with the almond and yogurt mixture. Stir while bringing the pot to a rapid simmer, reduce heat to a gentle simmer and cover. Simmer for 10-15 minutes.
    14 oz canned tomatoes

Finishing the Curry

  • Add the cooked tandoori chicken and any drippings to the pot with the gravy and combine. Cover and simmer for at least 15-20 minutes until the chicken is fork tender. The longer you simmer the better.
  • Next add the heavy cream and butter, then simmer uncovered for 8-10 minutes until the gravy has thickened to your liking.
    ¼ cup heavy cream, ¼ cup butter
  • Salt to taste, and add fresh chopped cilantro and chopped green chilies (optional) before serving with your favourite low carb sides like cauliflower rice, or an Indian bhaji recipe.
    fresh cilantro, salt

Notes

Butter Chicken Masala: Proportions are approximate don't worry too much about getting the measurements exact. Heaping spoonfuls are always used for Indian cooking. 
Canned Tomatoes: Different types of canned tomatoes have different amounts of net carbs, choose one you are comfortable with or check the blog post above for other tomato options.
Spice Level: Although this recipe is intended as a spicy butter chicken, the spice level of this recipe can be customized to your liking by changing the amount of fresh chilies and cayenne pepper used. 
Chicken Choice: Bone in skinless chicken thigh are the best choice for curry as they are higher in flavour and great for simmering. However any cut of chicken can be used in any curry recipe. 
Panch Phoran: Is a popular Indian whole spice mix used in many Desi recipes, it is available online and through specialty grocers. Other whole spices or whole garam masala can be used in its place. It can also be omitted entirely. 
Leftovers and Reheating: Store leftovers in a sealed container in the fridge for use within a week (It just tastes better over time!). Reheat on the stove top or in the microwave.
Any further questions I am happy to answer in the comments down below or via email on my contact page
I fiery keto butter chicken for you dinner table! All the heat without the sweet, make this Indian Murgh Makhani tonight! Click To Tweet

Nutrition

Calories: 477kcalCarbohydrates: 11.5gProtein: 45.4gFat: 28gSodium: 620mgPotassium: 740mgFiber: 4.3gSugar: 4gVitamin A: 2660IUVitamin C: 10.5mgCalcium: 140mgIron: 5mgSugar Alcohols: 0.2gNet Carbs: 7g
Did you give this a try?Mention @yummyforadam or use #yummyforadam on instagram!
Looking for a different low carb recipe?Something you don't see here or looking for a low carb version of your favourite recipe? Let me know so I can get working on it! Contact me directly or leave a comment!
Keywords: Desi Keto, keto chicken curry, low carb indian curry, spicy keto