Rich, creamy, and deeply comforting, this keto-friendly butter chicken delivers the same restaurant-style flavor as traditional Indian butter chicken while keeping the carbs low.

Tender chicken thighs are simmered in a buttery tomato sauce infused with warm spices, finished with cream, and brightened with the unmistakable aroma of kasuri methi.

The result is a luxurious Indian curry that’s perfect for weeknight dinners yet impressive enough for guests.

We all have that one friend who studies the menu like it’s a final exam… reads every section… asks the waiter three questions… and then confidently orders the butter chicken. Every single time! It doesn’t matter if the restaurant has 85 dishes, a chef’s tasting menu, or something mysterious called “house special lamb.” Butter chicken wins.

Outside of India, though, restaurant versions can be so sweet that I sometimes wonder if they belong on the dessert menu. Honestly, if they served it with tiny spoons and a little whipped cream, I wouldn’t even be surprised.

Why You’ll Love This Butter Chicken

Of course, butter chicken has a proper origin story. The dish was famously created at Moti Mahal in Delhi, where leftover tandoori chicken was simmered in a rich tomato, butter, and cream sauce. The authentic version is incredible — it uses two separate marinades and a longer cooking process, which is fantastic for depth of flavor, but not something I want to reach for on a busy weekday.

So this recipe is my shortcut version: all the creamy, comforting butter chicken flavor, but simplified enough to make it into a regular weeknight rotation. If you’re feeling ambitious, though, I’ll be sharing the full traditional version soon — perfect for when you have a little more time and want to go all in.

This recipe focuses on simple techniques that produce authentic flavor without complicated steps. A quick marinade keeps the chicken juicy, while the sauce develops its deep color and richness from properly cooked tomatoes and aromatic spices.

• Authentic Indian butter chicken flavor
• Naturally low-carb and keto-friendly
• Creamy restaurant-style sauce
• Ready in about 30 minutes
• Uses simple pantry spices
• Perfect for meal prep

Serve it with cauliflower rice or keto naan for a satisfying low-carb dinner.

Ingredients

Chicken Marinade

1½ lb boneless skinless chicken thighs (680 g)
1 tsp yogurt
1 tsp lemon juice
1 tsp ginger garlic paste
½ tsp Kashmiri chili powder or paprika
¾ tsp salt

This quick marinade lightly tenderizes the chicken while adding flavor.

Butter Chicken Sauce

3 tbsp ghee or butter
1 cup tomato passata (240 ml)
¾ cup heavy cream (180 ml)
1½ tsp garam masala
1 tsp kasuri methi (dried fenugreek leaves), crushed
Salt to taste

Chili Oil Finish (For Color)

1 tbsp ghee
1 tsp Kashmiri chili powder

This finishing step produces the classic butter chicken color without burning the chili powder.

Step-by-Step Instructions

Marinate the Chicken

In a bowl, combine chicken, yogurt, lemon juice, ginger-garlic paste, chili powder, and salt.

Mix well and let marinate for 10–20 minutes while preparing the sauce.

Cook the Chicken

Heat 2 tablespoons of ghee in a large skillet over medium heat.

Add the marinated chicken in a single layer.

Cook for 5–6 minutes, stirring occasionally, until lightly browned.

Add the Tomato Base

Pour in the passata and stir well.

Simmer uncovered for 8–10 minutes until the sauce thickens and the raw tomato flavor cooks off.

This step develops the rich butter chicken flavor.

Add Cream

Lower the heat and stir in heavy cream.

Simmer gently for about 5 minutes until the sauce becomes smooth and creamy.

Add Aromatic Spices

Stir in garam masala and crushed kasuri methi.

Cook another 2 minutes so the spices release their aroma.

Prepare the Chili Oil Finish

In a small pan or ladle, heat 1 tablespoon ghee, then remove from heat.

Stir in Kashmiri chili powder. The ghee will turn bright red.

Pour this chili oil into the butter chicken and stir gently.

Chef’s Tips

Cook the tomato sauce properly. Butter chicken develops its flavor when tomatoes cook down for about 8–10 minutes.

Add garam masala near the end of cooking so its aromatics remain fragrant.

Crush kasuri methi between your palms before adding it to release its essential oils.

Use chicken thighs for the most tender and juicy butter chicken.

Common Mistakes To Avoid

Burning chili powder. Chili powder burns quickly in hot fat and can make the sauce bitter.

Adding cream too early. Cream should be added only after the tomato sauce has reduced.

Overcooking chicken. Chicken thighs stay tender but still cook quickly.

Variations

Instant Pot Butter Chicken

Use sauté mode to cook the chicken and sauce, then pressure cook for 8 minutes before adding cream.

Dairy-Free Version

Replace heavy cream with full-fat coconut cream and use ghee or coconut oil instead of butter.

Spicier Butter Chicken

Add ½ teaspoon cayenne pepper or additional chili powder.

What to Serve with Keto Butter Chicken

Cauliflower rice
Sautéed spinach
Roasted cauliflower
Keto naan bread

Storage and Reheating

Store leftovers in the refrigerator for up to 4 days.

Freeze for up to 3 months.

Reheat gently on the stovetop and add a splash of cream if needed.

Frequently Asked Questions

Is butter chicken keto?

Traditional butter chicken may contain sugar and is usually served with rice or naan. This version removes added sugar and keeps carbs low.

What is the difference between butter chicken and tikka masala?

Butter chicken is creamier and milder, while chicken tikka masala is more tomato-forward and typically spicier.

Why is my butter chicken bitter?

Bitterness usually happens when chili powder burns in hot oil. Adding chili powder as a finishing chili oil prevents this.

What is kasuri methi?

Kasuri methi is dried fenugreek leaves used in North Indian cooking. It gives butter chicken its distinctive aroma.