Mediterranean · Keto
Keto Butter Chicken
Traditional Indian butter chicken — tender thigh in a creamy spiced tomato-butter sauce, finished with kasuri methi (dried fenugreek) for that signature dhaba aroma. Served over cauliflower rice. The natural fat in cream and butter does the heavy lifting, no sugar needed.
Halal-friendly Gluten-free Easy
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 2
7g Net carbs
40g Protein
42g Fat
600 Calories
Per serving
Ingredients
- 400g (14 oz) Boneless, skinless chicken thighs, cut into bite-size pieces
- 1 tbsp Ghee (or unsalted butter)
- 2 tbsp (30g) Unsalted butter
- 1 tsp Ginger paste (or freshly grated)
- 2 cloves Garlic, minced
- 1 tsp Garam masala
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Paprika (or Kashmiri chili powder)
- 1/2 tsp Ground turmeric
- 1/4 tsp Cayenne pepper (to taste)
- 100ml (about 1/2 cup) Tomato puree (no-sugar-added)
- 80ml (1/3 cup) Heavy whipping cream (35% fat)
- 1 tsp Kasuri methi (dried fenugreek leaves), crushed
- to taste Fine sea salt
- 1.5 cups (~150g) Riced cauliflower, steamed (for serving)
- small handful Fresh coriander, chopped (to serve)
Method
- Melt the ghee in a large skillet over medium-high heat. Add the chicken and sear 5-6 minutes, turning, until just browned. Transfer to a plate.
- Lower heat to medium. Add the butter, ginger paste, and garlic. Cook 30 seconds until fragrant.
- Add garam masala, cumin, coriander, paprika, turmeric, and cayenne. Toast the spices 30-60 seconds, stirring constantly.
- Pour in the tomato puree. Stir, scraping any browned bits from the pan, and simmer 5 minutes until the sauce deepens in colour.
- Stir in the heavy cream. Return the chicken (and any juices) to the pan. Simmer gently 8-10 minutes, until the chicken is cooked through (internal temperature 165°F / 75°C) and the sauce is glossy.
- Crush the kasuri methi between your palms and stir into the sauce. Cook 1 more minute. Season with salt to taste.
- Serve over steamed cauliflower rice. Garnish with chopped coriander.
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