Keto Butter Chicken

February 27, 2021Laura

Butter chicken is a favorite of mine! I used to get Indian take out often before starting keto and butter chicken was my go-to order. Unfortunately, most of the take out options have added sugars and thickeners, making it higher carb than I prefer. Homemade is always better and I wanted to be in control of the ingredients and spice level. I decided to make my own and after three attempts, finally perfected my own keto butter chicken recipe. It turned out so flavorful and reminded me a lot of the take out I used to get! Plus it’s a one pan recipe, which is even better.

I started off by making a simple seasoning blend for the chicken. I used flavorful spices like garam masala, turmeric, chili powder and ground ginger. I had never cooked with garam masala before, but found that it was readily available at my local grocery store and Amazon as well. I used a lot of the same spices in the sauce, along with onion, garlic, tomato sauce, heavy cream and tomato paste. 

If you’re following keto, I recommend serving this butter chicken with cauliflower rice. I may even create a keto naan bread in the future. It’s great leftover, too! I reheated mine and had it for lunch a couple of days later. It can be stored in the refrigerator for about 3 days.

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Print Recipe

Keto Butter Chicken

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Serves: 6
  • Calories 348.2



  • 1.5 pounds boneless, skinless chicken breast, cut into cubes
  • 1 tsp garam masala
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp ground turmeric
  • 1/2 tsp salt
  • 1/4 tsp ground ginger
  • 2 Tbsp butter


  • 2 Tbsp butter
  • 1/2 small onion, chopped
  • 3 garlic cloves, minced
  • 8 oz can tomato sauce
  • 1 cup heavy cream
  • 1 Tbsp tomato paste
  • 1.5 tsp garam masala
  • 1 tsp chili powder
  • 1 tsp cumin
  • 3/4 tsp salt
  • 1/2 tsp ground turmeric
  • 1/4 tsp paprika
  • 1/8 tsp cayenne pepper


  • 1)

    Mix chicken seasonings together in a small bowl. Season chicken breast with seasoning mixture. In a separate bowl, mix together sauce seasonings and set aside.

  • 2)

    In a large pan, melt 2 Tbsp butter over medium heat. Add chicken and cook until browned and completely cooked through. Transfer to a plate and cover with aluminum foil to keep warm.

  • 3)

    Melt 2 Tbsp butter in pan. Saute onion until translucent, then add garlic. Cook until garlic is fragrant, 1-2 minutes.

  • 4)

    Add tomato sauce, heavy cream, tomato paste and sauce seasonings to skillet. Stir until combined, then bring to a boil. Lower heat and simmer for 5 minutes, stirring occasionally, until slightly thickened (or desired thickness is reached).

  • 5)

    Add cooked chicken back to skillet and heat through. Serve with cauliflower rice.

Nutrition (Per Serving)

Net Carbs4.6g
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