5-Ingredient Keto Butter Chicken

Tantalizing Tandoori Aroma in a Skillet

Ever walked into a kitchen and been greeted by the scent of creamy, spiced goodness? Picture this: warm spices dancing in butter, a hint of tomato, and tender chicken that melts in your mouth. 5-Ingredient Keto Butter Chicken is a weeknight wonder that’s quick to whip up, creamy, and can be made all in one pan! Just a few simple ingredients come together to create a meal that’s sure to impress.

Why Make This Recipe

This recipe checks all the boxes for a busy weeknight dinner.

• Easy cleanup: One pan means fewer dishes to wash, and let’s be real, who needs extra chaos in the kitchen?
• Affordable: With just five main ingredients, it’s easy on the wallet!
• Family-friendly: Kids and adults alike will devour this creamy, flavorful dish—no fight over veggies here!

Ingredients

You don’t need fancy stuff — just these basics!

• 450 grams Boneless & Skinless Chicken Thighs
• 15 grams Butter
• 1 Tsp Kasuri Methi (Dried Fenugreek Leaves)
• 150 ml Tomato Puree
• 100 ml Heavy Cream
• 1 Tbsp Avocado Oil
• 50 ml Water
• Salt & Pepper to taste

Directions

1. Season the chicken with salt and pepper.
2. Heat the avocado oil in a skillet over medium-high heat.
3. Sear the chicken for 3–4 minutes per side until golden and cooked through. Set aside.
4. Add butter to the same skillet and let it melt.
5. Stir in the tomato puree, add kasuri methi and water, then cover and simmer for 5 minutes.
6. Lower the heat and stir in cream until the sauce is smooth and emulsified.
7. Return chicken to the sauce and let it simmer on low for 1–2 minutes.
8. Serve hot with cauliflower rice or keto naan.

How to Make 5-Ingredient Keto Butter Chicken (Overview)

Let’s break it down. Start by giving your chicken a little love with salt and pepper. While it warms up in the skillet, melt some butter because, let’s face it, you can never have too much butter. Once that chicken gets beautifully golden, set it aside like a true culinary superstar. Next, mix the tomatoes, kasuri methi, and a splash of water into the buttery goodness. A quick simmer and then stir in that luscious cream. Finally, bring back the chicken for a quick dip in the sauce. Voila! Dinner’s ready.

Pro tip: Don’t rush the simmering process; it’s where all the flavors hang out!

How to Serve 5-Ingredient Keto Butter Chicken

Now, for the fun part—serving it up! Picture a vibrant bowl of creamy butter chicken, with flecks of green from kasuri methi contrasting against the rich, orange sauce. Pair it with light, fluffy cauliflower rice or a charred keto naan for that perfect crunch. The smells wafting through your kitchen will make it hard to resist digging in!

How to Store 5-Ingredient Keto Butter Chicken

You can keep leftovers in the fridge for up to 3 days. If you’re a meal prep enthusiast, it also freezes well for up to three months. Just make sure to cool it completely before stashing it away! When you’re ready to enjoy, reheat gently on the stove or in the microwave.

Tips to Make 5-Ingredient Keto Butter Chicken

1. Cut chicken into cubes: This reduces cooking time and allows for more even seasoning.
2. Make it dairy-free: Swap the heavy cream with coconut cream for a dairy-free twist.
3. Adjust the spice: If you like it spicy, add a pinch of chili powder or cayenne to kick it up a notch!

Variation

Want to switch it up? Try adding in chopped spinach or bell peppers for a veggie boost without the carbs. Or go vegan by swapping chicken for cubed tofu and using vegetable stock instead of water.

FAQs

Can I use chicken breast instead of thighs?
You can! Just be sure not to overcook them since chicken breasts are leaner.

Can I make this ahead of time?
Absolutely! Just prepare everything up to the simmering step in advance and store it. Reheat when you’re ready to eat.

How do I make it spicier?
Add some chili powder, cayenne, or even a pinch of crushed red pepper flakes while simmering!

📌 Pin this recipe for your next cozy dinner night!

5-Ingredient Keto Butter Chicken

A quick and creamy keto butter chicken dish featuring tender chicken thighs simmered in a rich tomato and cream sauce, perfect for busy weeknight dinners.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian, Keto

Calories: 460

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 450 grams Boneless & Skinless Chicken Thighs Cut into cubes for quicker cooking and even seasoning.
• 15 grams Butter
• 1 Tsp Kasuri Methi (Dried Fenugreek Leaves)
• 150 ml Tomato Puree
• 100 ml Heavy Cream Can be substituted with coconut cream for a dairy-free option.
• 1 Tbsp Avocado Oil For frying the chicken.
• 50 ml Water
• to taste Salt & Pepper

Method

 

Preparation

1. Season the chicken with salt and pepper.
2. Heat the avocado oil in a skillet over medium-high heat.

Cooking

1. Sear the chicken for 3–4 minutes per side until golden and cooked through. Set aside.
2. Add butter to the same skillet and let it melt.
3. Stir in the tomato puree, add kasuri methi and water, then cover and simmer for 5 minutes.
4. Lower the heat and stir in cream until the sauce is smooth and emulsified.
5. Return chicken to the sauce and let it simmer on low for 1–2 minutes.

Serving

1. Serve hot with cauliflower rice or keto naan.

Notes

Store leftovers in the fridge for up to 3 days. It freezes well for up to three months. Cool completely before freezing and reheat gently on the stove or in the microwave. For added spiciness, incorporate chili powder or cayenne during the simmering process.