Creamy Indian-spiced chicken in tomato sauce

Keto Butter Chicken

Name: Keto Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lbs boneless chicken thighs, cubed; 1/2 cup heavy cream; 3 tbsp unsalted butter; 1 can (14 oz) crushed tomatoes; 2 tsp garam masala, 1 tsp turmeric, 1 tsp cumin; 1 inch fresh ginger, grated, and 3 cloves garlic, minced

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Servings

4 servings

Difficulty

Medium

Cost

Budget

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Keto Butter Chicken

Creamy Indian-spiced chicken in tomato sauce

★4.8(14)

Tender chicken pieces simmered in a luscious, spiced tomato-cream sauce with butter, garam masala, and ginger. A keto-friendly take on the beloved Indian classic.

15m

Prep Time

30m

Cook Time

45m

Total Time

Servings

Medium

Difficulty

Budget $

Cost

Indian Cuisine Main Course Gluten-Free Low-Carb Keto

Sarah Chen

January 18, 2026(Updated March 15, 2026)

Butter chicken is naturally low in carbs when made without sugar or thickeners. The rich sauce gets its body from cream and butter rather than flour, making it a perfect keto indulgence.

Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.

Indian cooking is built on the art of layering spices, and Keto Butter Chicken is a perfect example of that philosophy in action. Each spice is added at precisely the right moment to maximize its contribution to the final dish. The result is a complexity of flavor that unfolds with every bite — warm, aromatic, and deeply satisfying.

The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.

Ingredients

Instructions

1
Season chicken with salt, pepper, and half the garam masala. Sear in 1 tbsp butter over high heat until golden on both sides. Remove.
2
In the same pan, melt remaining butter. Sauté garlic and ginger for 1 minute until fragrant.
3
Add remaining spices and cook 30 seconds, then add crushed tomatoes. Simmer 10 minutes until thickened.
4
Return chicken to the sauce, pour in heavy cream, and simmer 15 minutes until chicken is cooked through.
5
Taste and adjust seasoning. Serve over cauliflower rice with a drizzle of cream.

Serving Suggestions

Ways to Serve This Dish

Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side

Substitutions

Heavy creamFull-fat coconut cream

Dairy-free with a slightly tropical note

Chicken thighsPaneer cubes

Vegetarian version with similar richness

Tips & Storage

Pro Tips

Use chicken thighs rather than breasts—they stay juicier in the sauce.
A tablespoon of sugar-free tomato paste intensifies the tomato flavor without adding carbs.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.

Storage

Refrigerate for up to 4 days. The sauce thickens as it cools.

Reheating

Reheat gently on the stovetop, adding a splash of cream to thin the sauce.

Recipe Notes from Our Kitchen

Editor's Note

Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.

Nutrition Facts

Per serving (105mg) · 4 servings

Calories420

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein28g

Carbohydrates7g

Fat36g

Fiber450mg

Sugar2g

Sodium4g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Is traditional butter chicken keto?: Restaurant versions often contain sugar and cornstarch. This homemade version eliminates those ingredients.
Can I use coconut cream?: Yes, coconut cream works and adds a subtle sweetness. It also makes the dish dairy-free.
Can I make this ahead of time?: Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
How do I know when it is done?: The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.

Explore More

More Indian Recipes More Main Course Gluten-Free Recipes Low-Carb Recipes Keto Recipes Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Butter chicken is naturally low in carbs when made without sugar or thickeners. The rich sauce gets its body from cream and butter rather than flour, making it a perfect keto indulgence.

Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.

Instructions

1
Season chicken with salt, pepper, and half the garam masala. Sear in 1 tbsp butter over high heat until golden on both sides. Remove.
2
In the same pan, melt remaining butter. Sauté garlic and ginger for 1 minute until fragrant.
3
Add remaining spices and cook 30 seconds, then add crushed tomatoes. Simmer 10 minutes until thickened.
4
Return chicken to the sauce, pour in heavy cream, and simmer 15 minutes until chicken is cooked through.
5
Taste and adjust seasoning. Serve over cauliflower rice with a drizzle of cream.

Tips & Storage

Pro Tips

Use chicken thighs rather than breasts—they stay juicier in the sauce.
A tablespoon of sugar-free tomato paste intensifies the tomato flavor without adding carbs.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.

Storage

Refrigerate for up to 4 days. The sauce thickens as it cools.

Reheating

Reheat gently on the stovetop, adding a splash of cream to thin the sauce.

Frequently Asked Questions

Is traditional butter chicken keto?

Restaurant versions often contain sugar and cornstarch. This homemade version eliminates those ingredients.

Can I use coconut cream?

Yes, coconut cream works and adds a subtle sweetness. It also makes the dish dairy-free.

Can I make this ahead of time?

Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.

How do I know when it is done?

The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.