Keto Indian butter chicken

Keto Indian butter chicken

Namaste! We have a confession to make... Butter chicken is one of our favorite Indian dishes and we know we're not the only ones! Luckily enough, we have Jill who invites you to try her keto version of this fabulous butter chicken, served with oven-roasted cauliflower.

Keto Indian butter chicken

Namaste! We have a confession to make... Butter chicken is one of our favorite Indian dishes and we know we're not the only ones! Luckily enough, we have Jill who invites you to try her keto version of this fabulous butter chicken, served with oven-roasted cauliflower.
USMetric
6 servingservings

Ingredients

Indian butter chicken
  • 1 1 tomato, choppedtomatoes, chopped
  • 1 1 yellow onion, choppedyellow onions, chopped
  • 2 tbsp 2 tbsp fresh ginger
  • 2 2 garlic clove, choppedgarlic cloves, chopped
  • 1 tbsp 1 tbsp tomato paste
  • 1 tbsp 1 tbsp garam masala seasoning
  • ½ tbsp ½ tbsp chili powder
  • 1 tsp 1 tsp salt
  • ¾ cup 175 ml heavy whipping cream
  • 2 lbs 900 g boneless chicken thighs, cut into bite-sized pieces
  • 3 oz. 75 g butter or ghee
  • ½ cup 125 ml fresh cilantro, for serving (optional)
  • ¼ cup 60 ml heavy whipping cream, for serving (optional)
Oven-baked cauliflower
  • 1 lb 450 g cauliflower, chopped into bite-sized pieces
  • ½ tsp ½ tsp turmeric
  • ½ tbsp ½ tbsp coriander seed
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • 2 oz. 50 g butter

Instructions

Instructions are for 6 servings. Please modify as needed.

Indian butter chicken

  1. Add tomato, onion, ginger, garlic, tomato paste and spices in a food processor. Mix until smooth. Add the cream and mix for a couple of seconds.
  2. Marinate the chicken in the mixture for at least 20 minutes, but preferably more, in the refrigerator.
  3. Heat a third of the butter over medium-high heat in a large frying pan. Remove the chicken from the marinade (reserve the marinade), and fry in the butter for 5 minutes.
  4. Pour the marinade over the chicken and add the rest of the butter. Let simmer over medium heat for 15 minutes or until the chicken is fully cooked. Salt to taste.
  5. Garnish with fresh cilantro and drizzle with a splash of cream.
Oven-roasted cauliflower
  1. Preheat the oven to 400°F (200°C).
  2. Spread the cauliflower out into an even layer in a large sheet pan.
  3. Season with the spices and butter. Bake for 15 minutes.

Tip!

If you have time, you can marinate the chicken the day before you're actually cooking it. The chicken will be incredibly soft and it's going to taste even more heavenly!

Slow cooker

This stew is excellent to make in a slow cooker. Place fried chicken in the cooker and add the marinade and butter. Cook for 4–6 hours on low temperature. Season with salt.

On the grill

You can also grill the chicken instead of frying it. Then thread the marinated chicken cubes onto skewers and grill on medium heat, turning occasionally, for about 15 minutes, or until the chicken is done.

Put the marinade together with the butter in a frying pan and let simmer for about 15 minutes. Serve the sauce with the grilled chicken and cauliflower.

Video

How to make Indian butter chicken

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47 comments

  1. 3 comments removed
  2. Pixi
    I didn’t fry it. I just bunged the whole lot into the oven and cooked it, and it’s fine!
  3. Katie Egervari
    Butter Chicken isn't Butter Chicken unless you're using Kashmiri Chili Powder and grilling the chicken to char it like it would be in a tandoori oven. This recipe is also missing things like cardamom, cloves and cinnamon sticks. Honestly, this isn't really butter chicken - it's more like an americanized version of it.

    It would be more fruitful to use these recipes from Monika Gowardan:

    http://maunikagowardhan.co.uk/cook-in-a-curry/tandoori-chicken-tikka-...
    http://maunikagowardhan.co.uk/cook-in-a-curry/butter-chicken-murgh-ma...

    They can *easily* be modified to be low carb (i.e. take out of the flour and honey :P) and would produce a butter chicken dish way more authentic and about 10x as delicious as this recipe.

    Replies: #6, #39
  4. Jill Wallentin Team Diet Doctor
    Hi Katie,
    Thank you for your input. We strive to make the recipes as simple as possible. That's why we chose to skip the grilling part (even though the taste would be even better and more authentic as you mentioned). Regarding the seasoning we chose to use garam masala instead which actually contains cloves, cinnamon and cardamom :)

    Have a great day!

    Reply: #10
  5. susan
    I cooked it last night and loved it will be having it again tonight as made extra
  6. susan
    I cooked it last night and loved it will be having it again tonight as made extra
  7. Mary
    I note that the recipe says 2/3 tomato...what is that? Presumably not 2/3 of an actual tomato!
  8. Vikki
    Has anyone had any success in freezing this, is the cream ok when reheating or does it curdle?
  9. Katie Egervari
    Hi Jill,

    Thanks for the comment. Adding the garam masala will not achieve the same affect. You don't want to grind the spices and consume them - you want to infuse the flavours into the butter and build the sauce from that - it will come out very differently than just adding garam masala.

    In Indian Cooking, Garam Masala is more of a garnish - sprinkled in small amounts near the end of the dish. It is very rare in my experience (and I've cooked at least 100 different indian recipes) for it to be a major component in Indian food.

    Simplicity is okay - I'm down for that - but the dish should be called something like "Jill's Easy Low-Carb Butter Chicken".

    Personally, kashmiri chili powder is what makes the dish red, and the flavour is unmistakable. That also makes it possible to go much, much easier on the tomatoes, which would ironically make it even lower carb.

    If you wanted to substitute kashmiri chili powder, then use 1 part cayenne with 3 parts smoked paprika. It won't be identical, but it will be a lot closer compared to a regular chili powder blend that India doesn't even use.

    Just my thoughts,

    Katie

  10. Katie Egervari
    I actually made butter chicken today, just to make a more accurate keto-approximation to put my money where my mouth is. I'm on very restricted carb, so I don't go past 10 net carbs and the dish had to satisfy that while allowing for another meal during the day. My version is 645 calories, 8.4g of net carbs, 65.3g of protein, and 35.6g of fat.

    https://www.dropbox.com/s/i5a0wbyl0hjzpzt/2018-07-01%2010.55.17.jpg?dl=0

    I just used whole chicken thighs because I was lazy, but you could debone them and cut into pieces to make actual chicken tikka - it really doesn't matter that much. The one benefit to keep them as thighs is that it's easy to separate servings after it's cooked.

    To cook the chicken, marinate it overnight in a spice mix, without the tomatoes - there's no need to even use whole tomatoes. Put them on skewers on top of a roasting pan on a rack, and pour 1 cup of water in the roasting pan to trap the fat and marinade to prevent burning. Bake them at 375 degrees for 20 minutes, and then set the broiler to high and cook both sides until slightly charred.

    Make the sauce in a french oven - start with butter, whole spices, onions, then move on to ginger/green chilis, and then spices with tomato paste, and then the cream. Season with salt - probably 1/2 teaspoon. Put all of the charred chicken in a coating them and mixing everything for a 8 minutes on very low heat.

    The final touch is to add apple cider vinegar. Usually fresh lemon juice is used to add more of an acid component to the dish, but that's 2-3g of carbs, so not doing that. 1/2 teaspoon of apple cider vinegar not only protects against insulin resistance, but adds the missing acid element the dish is missing.

    Basically, follow these recipes below, but exclude wheat flour from the marinade and replace with almond flour. To the butter chicken sauce, replace the honey and lemon with apple cider vinegar at the end. The dish doesn't need sweetness to taste good and I don't miss it.

    http://maunikagowardhan.co.uk/cook-in-a-curry/tandoori-chicken-tikka-...
    http://maunikagowardhan.co.uk/cook-in-a-curry/butter-chicken-murgh-ma...

    Anyway, that's what I think one should do.

  11. Corinne
    Absolutely delicious, the cauliflower was really nice, I didn't miss my usual egg fried rice at all!
  12. John
    It would be more appropriate to create your own food blog vs typing pages of info on how it falls short. These are intended to inspire free thinking ideas not a target for complaints.
  13. Heather
    My thoughts exactly John. The butter chicken was lovely. Suggest you do your own recipe blog Katie.
  14. Annalisa
    Hi I'm just wanting to make this recipe tonight , can you subsitute the cream for coconut cream ? Thank you
  15. Sharyn
    I found this to be far too overpowering. Way too spicy for the kids (who normally adore butter chicken). I can’t decide if it was too much ginger or Garam masala, but something in it was way too much (even though I followed the recipe exactly). :(
  16. Rose
    I am a Butter Chicken freak. I love this recipe.

    btw: I agree with John and Heather, and we really should be grateful to the Diet Doctor/Contributors for all their advice/assistance and recipes.

    Thank You everyone at Diet Doctor.

  17. Elias Barnes
    Made it last night - a tweak here or there maybe - and it was awesome. Fast, flavorful and plate cleaned which probably is whole point.
  18. Monica
    I loved it - only change I made was swapping the chili for paprika as I wanted a milder version that kids could eat. Also agree - no need to post long messages about recipes - a blog link would be much more appropriate. And, thank you Jill for the yummy recipe :)
  19. Hema
    I thought Katie Egervari was being helpful! Everyone has a right to comment - and so what if its a long post - scroll past it! I will try this recipe this week - and may well add some whole spices too!!
    Reply: #25
  20. Danielle
    I made this the other night and it is really good! I love butter chicken! I couldn’t get my sauce smooth however. I made a few additions because I like mine spicy. I added curry, more chili powder and cayenne pepper. I also didn’t feel like it was saucy enough, so next time I will try doubling the sauce recipe. Any suggestions on how I can make the sauce smoother? Overall great recipe! And I’ll probably make it again next week lol
  21. Filao
    Have just made this, exactly as recipe. I marinaded overnight to save myself time next day - Gorgeous!
  22. Alice
    Mine looked more pinky then orange?
  23. Jill
    I made this by accident because I mixed up a couple butter chicken recipes I printed out. So glad I did! Our family really enjoyed it. Kids too! It taste just as good as an authentic Indian family sells in our area.
  24. Christan
    Everyone has a right to comment, yes; however, not everyone has a right to comment *in any/all venues*. Diet Doctor is kind enough to supply this forum and doesn't have to allow commentary at all; it'd be completely within it's right to limit or delete whatever it wishes (and I'm sure it does).
  25. Christian
    Next: can the cooked chicken and marinade be frozen? Thank you.
  26. Christian
    Next: can this cooked dish be frozen? Thank you.
    Reply: #28
  27. Kristin Parker Team Diet Doctor
    Yes, this can be frozen/thawed at any stage.
  28. Sherry
    Is the chicken skinless, or can i leave the skin on?
    Reply: #30
  29. Kristin Parker Team Diet Doctor
    That would be up to your personal preference.
  30. Fran
    Tastes great I doubled up on the spices for more of a kick, as the first time I made it was very mild and bland.
  31. Denise
    I made this for the first time tonight using the slow cooker method- WOW! Really delicious. My husband loved it too. Definitely to be repeated. Added a bit more of the spices as we quite like that. Hugely recommend this dish.
    Reply: #43
  32. Linda
    I’ve made this dish and it’s amazing. My husband also enjoyed it. It’s just too good to be true how delicious these dishes are and they are helping keep our daily carb to <20 a day.

    You’ve changed our lives. Thank you!!

  33. 1 comment removed
  34. Michelle
    I made this last night, absolutely delicious but 6 servings, really?? It was literally 1 ladle full and same of the cauliflower (also delicious!) i felt hungry as hell afterwards.....
  35. wendy
    I was just wondering what I could maybe use as an alternative to chicken to have this as a vegetarian meal. Thanks- it looks yummy!
    Reply: #37
  36. Kristin Parker Team Diet Doctor

    I was just wondering what I could maybe use as an alternative to chicken to have this as a vegetarian meal. Thanks- it looks yummy!

    I am not sure of a possible substitute for this recipe.

  37. Christelle
    As a lot of my Indian friends, you can use paneer as an alternative to chicken.
  38. David Fearn
    Fantastic curry. Flawless. None keto friends also loved this.
  39. Dawn
    Thanks for the recipe! I'm sensitive to dairy and coconut, so omitted the cream and used ghee in place of butter. Still a great, flavorfull dish without the creamy stuff. The yellow cauli-rice I've made a few times. It's really good with sliced green/spring onions mixed in.
  40. Julie Bentley
    can someone tell me if this is a sweet butter chicken or savoury in flavour as I only like the savoury. many thanks.
    Reply: #42
  41. Kristin Parker Team Diet Doctor

    can someone tell me if this is a sweet butter chicken or savoury in flavour as I only like the savoury. many thanks.

    There is no sweetener in this recipe.

  42. Patti
    Did you fry the chicken before putting in slow cooker?

    I made this for the first time tonight using the slow cooker method- WOW! Really delicious. My husband loved it too. Definitely to be repeated. Added a bit more of the spices as we quite like that. Hugely recommend this dish.

  43. Hilary
    This dish was wonderful just as the recipe is written. I will absolutely make again ! I did use riced cauliflower which turned out great, crispy and delicious !
  44. Danielle Harris
    Can I use chicken breast? I don't like chicken thighs or drumsticks.
    Reply: #47
  45. Julia
    Any idea on what I could replace the tomato paste with? Sadly tomatoes and I no longer get along. I realize it drastically changes the dish - I just love everything in the dish and would be so happy to be able to adjust this recipe so I can still get my Indian curry fix of butter chicken.

    thanks to anyone who has some ideas on that.

  46. Kristin Parker Team Diet Doctor

    Can I use chicken breast? I don't like chicken thighs or drumsticks.

    Yes, that's fine. Just a heads up that chicken breast has more protein and less fat than dark meat.

  47. Linda
    I just made this recipe tonight. My husband and I have a local restaurant that makes butter chicken. This is so delicious and something I have missed since starting Keto. So happy, happy, happy to enjoy this meal again! Thank you for including it!
  48. Kathy
    Do you have the nutritional information for my tracker less the cauliflower rice? Thank you
    Reply: #50
  49. Kristin Parker Team Diet Doctor

    Do you have the nutritional information for my tracker less the cauliflower rice? Thank you

    Unfortunately, I do not have the breakdown of the separate components of the dish.

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