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Delicious 5-Ingredient Keto Butter Chicken served with herbs

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
Cook Time 20 minutes
Total Time 30 minutes
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.