This Keto Butter Chicken, Garlic Naan and Coconut Rice is the tastiest keto butter chicken recipe out there. Enjoy the ultimate Indian keto-friendly feast with this Keto Butter Chicken recipe.
Before you scroll to the recipe, below I’ve tried to answer any questions you may have, including storage tips, sourcing ingredients and substitutions
If you make this recipe please leave a review ⭐️⭐️⭐️⭐️⭐️
Keto Butter Chicken, Garlic Naan & Coconut Rice Summary
- Ingredient tips
- Recipe tips
- Substitutions and sweetener tips
- Storage tips
- How many carbs in Keto Butter Chicken, Garlic Naan & Coconut Rice?
I am really excited to share this Keto Butter Chicken recipe!
It has been a while in the making and (in my humble opinion) has the perfect combination of spice to recreate your favourite Indian takeaway.
We really love Indian food in Australia, and in my house, so I just had to make a Keto Butter Chicken recipe.
My grandmother told me the other day that even as a small child I loved curry and was always asking for it, which makes perfect sense now I think about it.
There’s something about that rich mix of spices that can’t be beat, and I crave curry at least a couple of times a week.
Not just Indian curries either, but pretty much any type.
My husband doesn’t love creamy curries like Thai red curry or massaman curry, but I love it all.
Ingredients for Keto Butter Chicken, Garlic Naan & Coconut Rice
This ingredients list looks long.. but most of them are spices so don’t be concerned. And the spice combination is what makes this Keto Butter Chicken recipe amazing.
You can also swap a few around – eg. if you don’t have some of the more unusual spices like cloves, cardamom pods or fennel seeds, just leave them out and adjust to your taste!
- Garlic paste or minced
- Ginger paste or minced
- Yoghurt full fat
- Olive oil
- Salt
- Chilli flakes optional
- Garam masala
- Food colouring
- Chicken thigh diced
- Cinnamon
- Cloves
- Cardamom pods
- Cumin
- Smoked paprika
- Fennel seeds
- Chilli powder optional
- Onion
- Butter
- Tomatoes
- Tomato paste
- Almond meal/flour
- Heavy cream
- Stevia optional
- Coriander to serve, optional
As always, using the highest quality ingredients is super important. With a simple recipe like this Keto Butter Chicken, Garlic Naan & Coconut Rice, the quality of the ingredients is what makes it delicious.
Substitutions and Ingredient tips
A Few Tips for this Keto Butter Chicken
* If you are having the naan and coconut rice, this Keto Butter Chicken is a higher carb meal. Balance this with a low carb menu for the rest of the day to keep your keto going – or if you are doing one meal a day or intermitent fasting, this is a great way to break your fast!
* I use food colouring here to get that deep red colour.
This is what takeaway shops do – you can either use red food colouring (choose your brand wisely), or tandoori food colouring, or have a less red butter chicken
* If you enjoy Indian cooking or other curries, it is worthwhile investing in the spices used in this dish.
Using your own spices over a jar of sauce is hugely rewarding, you can tweak any dish to your liking and reduce the carbs massively
* I highly recommend you marinate the chicken for at least 4 hours, but ideally 24 hours. This will make the flavour much deeper and so rich.
Tips for making Keto Butter Chicken, Garlic Naan & Coconut Rice
- COMBINE AND MARINADE Combine the marinade ingredients in a small bowl. Pour over the diced chicken thigh, and marinate for 4 – 24 hours in the fridge, covered. *Note, don’t use a white plastic bowl as it will be stained!*
- MEASURE Measure out your spice mix in a small bowl.
- SAUTE Place a large, deep frying pan over medium-high heat and add half the butter (approx 65grams) and the chopped onion, crushed garlic and ginger. Saute until the onion is lightly browned.
- ADD OTHER INGREDIENTS Add the remaining butter and prepared spices and stir to combine. Fry off for 2 – 3 minutes until fragrant.
- ADD CHICKEN AND COOK Add the marinated chicken and combine with the onion and butter mixture. Continue to cook for 5 – 7 minutes until the chicken is lightly browed and you cannot see any pink bits.
- ADD TOMATOES Add the tin of tomatoes and tomato paste. Stir to combine thoroughly and coat the chicken.
- SIMMER Simmer for 20 minutes uncovered, stirring occasionally. *Prepare your garlic naan and coconut rice now if you wish*
- ADD OTHER INGREDIENTS AND SIMMER Add the almond meal, cream and sweetener and stir to combine. Let simmer for a further 5 minutes until thickened to your liking.
- SIMMER Serve with coriander, coconut rice and garlic naan for a keto feast!
Storage tips
- Fridge: It is safe to store leftovers in the fridge for 3-4 days. Reheat it in the microwave.
- Freezer: You can also freeze this keto butter chicken recipe. Store in a freezer safe container or freezer bag for 3-6 months.
How many carbs in Keto Butter Chicken, Garlic Naan & Coconut Rice?
As you will see in the nutrition panel below, this Keto Butter Chicken, Garlic Naan & Coconut Rice has 6 grams of carbs and 1 grams of fiber per serve, so only 5 gram of net carbs.
SAVE KETO BUTTER CHICKEN, GARLIC NAAN AND COCONUT RICE TO PINTEREST FOR LATER
If you enjoy a good Keto Curry like I do, check out these recipes:
Keto Vegetarian Curry with Paneer
Keto Indian Roasted Cauliflower
Keto Butter Chicken
Prepare the chicken and marinade ahead for a deep flavour. The tastiest Keto butter chicken recipe out there – accompanied by garlic naan and coconut rice!
Ingredients
Marinade
- 1 teaspoon garlic paste or minced
- 1 teaspoon ginger paste or minced
- 1/2 cup yoghurt full fat
- 1 tablesoon olive oil
- 1/2 tablespoon salt
- 1/2 teaspoon chilli flakes optional
- 1 teaspoon garam masala
- 1 drop red food colouring
- 1 drop yellow food colouring
- 600 grams chicken thigh diced
Spice Mix
- 1/2 teaspoon cinnamon
- 2 whole cloves
- 5 cardamom pods
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon fennel seeds
- 1/2 teaspoon chilli powder optional
- 1 teaspoon garam masala
Butter Chicken Sauce
- 1/2 brown onion finelay diced
- 125 grams butter
- 1 teaspoon garlic paste or minced
- 1 teaspoon ginger paste or minced
- 1 400 gram tin crushed tomatoes
- 2 tablespoons tomato paste
- 50 grams almond meal/flour
- 3/4 cup heavy cream
- 5 drops liquid stevia optional
- 1 small bunch coriander to serve, optional
Instructions
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Combine the marinade ingredients in a small bowl. Pour over the diced chicken thigh, and marinate for 4 – 24 hours in the fridge, covered. *Note, don’t use a white plastic bowl as it will be stained!*
-
Measure out your spice mix in a small bowl.
-
Place a large, deep frying pan over medium-high heat and add half the butter (approx 65grams) and the chopped onion, crushed garlic and ginger. Saute until the onion is lightly browned.
-
Add the remaining butter and prepared spices and stir to combine. Fry off for 2 – 3 minutes until fragrant.
-
Add the marinated chicken and combine with the onion and butter mixture. Continue to cook for 5 – 7 minutes until the chicken is lightly browed and you cannot see any pink bits.
-
Add the tin of tomatoes and tomato paste. Stir to combine thoroughly and coat the chicken.
-
Simmer for 20 minutes uncovered, stirring occasionally. *Prepare your garlic naan and coconut rice now if you wish*
-
Add the almond meal, cream and sweetener and stir to combine. Let simmer for a further 5 minutes until thickened to your liking.
-
Serve with coriander, coconut rice and garlic naan for a keto feast!
If you enjoyed this recipe, don’t forget to rate and review it or share on social media! ⭐️⭐️⭐️⭐️⭐️
Not sure how to start Keto?
Here’s some resources to help you!
entering in carb manager and was shocked to discover how many carbs are in one teaspoon of cumin and other spices, eg: cumin has 2.2 carbs so be careful about throwing in extra spice, check first!
[…] Get the full recipe here: Aussieketoqueen […]
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