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.
The Perfect Indian Keto Feast
Enjoy this Keto Butter Chicken with my Keto Naan Bread and Keto Coconut Rice for the ultimate Keto friendly feast.
You can make this in larger batches and feed a crowd, freeze it or have it for lunches all week.
I had this for lunch the day after finalising the recipe.
Those warm, rich curry flavours continued to develop and became even better.
The true sign of a good curry is the next day, or even the day after, which you reheat it and it just gets better and better.
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.
SAVE 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
Enjoy!
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
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!
