30-Minute Keto Butter Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
364 kcal
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Course
Main Course
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Cuisine
Indian
30-Minute Keto Butter Chicken
Description
This keto butter chicken recipe starts with a spice paste made from tomato paste, water, salt, garam masala, curry powder, paprika, and red pepper flakes that infuses the dish with complex Indian-inspired flavors. Chicken breast pieces are sautéed with garlic and ginger, then simmered briefly in canned tomato sauce before finishing with heavy cream and butter to create a silky, creamy sauce. The cooking method keeps the chicken moist and tender while the sauce develops a rich texture.
The flavor profile is mildly spicy, aromatic, and creamy, with the tomato sauce providing a smooth base that contrasts with the warming spices. Garnished with chopped parsley, the dish is visually appealing and fragrant.
To reduce carbohydrates, the amount of tomato sauce can be halved and compensated with extra heavy cream and butter. Leftover portions store well in the refrigerator for 3-4 days but do not freeze well. Gentle reheating is advised to avoid drying the chicken.
Ingredients
Spice Mix:
- 2 tablespoons tomato paste
- 2 tablespoons water
- ½ teaspoon salt or ½ teaspoon of any other salt, including Morton kosher salt
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 1 teaspoon paprika sweet
- ½ teaspoon red pepper flakes
Remaining Ingredients:
- ½ cup heavy cream
- 4 tablespoons butter
- 3 ounces onion chopped; 3 ounces
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 ½ pounds chicken breast cut into 1-inch cubes, boneless skinless
- 8 ounces tomato sauce see notes below, canned, no salt
- 2 tablespoons parsley chopped, for garnish
Instructions
- In a small bowl, use a small spatula or a fork to combine the tomato paste, water, kosher salt, garam masala, curry powder, paprika, and red pepper flakes, creating a thick paste. Set aside.
- Measure out the cream and remove it from the fridge to bring it to room temperature.
- Heat the butter in a large, deep skillet over medium-high heat. When the butter starts to foam, add the onion and cook, stirring often, for about 4 minutes, until soft.
- Add the garlic, ginger, and seasoning paste. Cook for 1 more minute, stirring.
- Add the chicken cubes. Stir to coat. Sauté the chicken on all sides for 2 minutes.
- Add the canned tomato sauce. Keep cooking over medium-high heat, stirring, for 3-5 more minutes, until the chicken is cooked through.
- Lower the heat to low and stir in the heavy cream to create a silky, creamy sauce. Serve immediately, garnished with parsley if desired.
Notes
- To reduce carbs, halve the tomato sauce and increase heavy cream to ½ cup and butter to 4 tablespoons.
- Cook chicken until just done (165°F internal temperature) to avoid dryness.
- Canned tomato sauce creates a smooth sauce; diced tomatoes are an option for chunkier texture if finely chopped.
- Store leftovers in an airtight container in the fridge for up to 4 days; avoid freezing.
- Reheat covered in the microwave at low power or gently on stovetop with added water to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 364kcal | 18% |
| Carbohydrates | 15g | 5% |
| Protein | 39g | 78% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Sodium | 643mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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