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4.9 from 27 votes

Easy Butter Chicken Thighs

Easy keto butter chicken recipe - a creamy, rich, and delicious chicken dish with creamy curry flavor that everyone loves that is naturally gluten free and low carb!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8
Calories: 694 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 tablespoons lemon juice
  • 1 tbsp ground turmeric
  • 2 tablespoons garam masala
  • 2 tablespoons ground cumin
  • 3 pounds chicken thighs on the bone
  • ¼ pound unsalted butter
  • 2 tbsp olive oil
  • 2 medium-size yellow onions peeled and diced
  • 4 cloves garlic minced
  • 2 tbsp fresh diced ginger
  • 1 tablespoon cumin seeds
  • 1 cinnamon stick
  • 2 medium-size tomatoes diced
  • 2 red chiles like Anaheim, or 1 jalapeño pepper, seeded and diced
  • Kosher salt to taste
  • ? cup chicken stock low-sodium or homemade
  • 1 ½ cups cream
  • ½ teaspoons tomato paste
  • ½ bunch cilantro leaves stems removed, chopped

Instructions

    Cup of Yum
  1. Whisk together the lemon juice, turmeric, garam masala and cumin in a large bowl for the chicken thigh marinade.
  2. Put the chicken in the marinade, and make sure it is evenly coated. Cover, and refrigerate for at least 1 hour and up to one day.
  3. Preheat oven to 350 degrees.
  4. In a large pan over medium heat, melt the butter in the oil until it starts to foam.
  5. Remove chicken from marinade, and quickly brown chicken on all sides.
  6. When chicken is browned, remove pan from heat. Do not clean out pan, we will make sauce in it.
  7. Add chicken to a baking sheet with a metal rack placed over the top and bake until cooked through (when chicken reaches 175 internal temperature with a digital thermometer inserted into the thickest part of thigh (do not touch bone.)
  8. Return pan to medium high heat.
  9. Add the onions, and cook, stirring frequently, until translucent and soft.
  10. Add the cumin seeds, garlic, and fresh ginger and cook until the onions turn lightly brown and are soft - be sure to stir occasionally and don't let garlic burn.
  11. Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
  12. Add chicken stock.
  13. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
  14. If you prefer a smooth sauce, add to blender and blend completely. While I prefer a slightly textured sauce, my kids prefer it to be very, very smooth. Return back to pan when desired texture is met. Sauce will be very liquid until cream and tomato paste are added.
  15. With heat on low, stir in the cream and tomato paste, and add cooked chicken to pan, tossing to coat in sauce, and let sauce reduce approximately 10 to 15 minutes.
  16. Remove from pan and plate with naan, rice, or riced cauliflower and garnish with the cilantro leaves.
  17. Enjoy!

Nutrition Information

Serving 1g Calories 694kcal (35%) Carbohydrates 10g (3%) Protein 43g (86%) Fat 55g (85%) Saturated Fat 25g (125%) Polyunsaturated Fat 28g Trans Fat 1g Cholesterol 299mg (100%) Sodium 407mg (17%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 694

% Daily Value*

Serving 1g
Calories 694kcal 35%
Carbohydrates 10g 3%
Protein 43g 86%
Fat 55g 85%
Saturated Fat 25g 125%
Polyunsaturated Fat 28g 165%
Trans Fat 1g 50%
Cholesterol 299mg 100%
Sodium 407mg 17%
Fiber 2g 8%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.