Hands up if you love a good curry night on the weekend! In our family, it’s a tradition we look forward to—especially when it involves a rich, creamy Butter Chicken. But when my fiancé and I started the Keto diet, we quickly realized our usual takeaway was off the menu. Between the hidden carbs and the hefty price tag, it just wasn’t an option anymore.
That’s when this amazing Keto Butter Chicken came to the rescue. Not only is it low in carbs, but it’s also incredibly flavorful, creamy, and satisfying—everything you want from a classic curry. And here’s the kicker: it costs just £1.46 per portion to make. Yes, you read that right!
Once you try this recipe, I guarantee you’ll skip the takeaway for good. It’s so easy and delicious that you’ll want to whip it up every time you’re craving a curry. Pair it with budget-friendly sides like Spiced Roasted Cauliflower or Saag Paneer, and you’ve got yourself a feast without breaking the bank—or your carb count.
Ready to make curry night the highlight of your week? Let’s get cooking—you’ll never miss the takeaway again!
Keto Butter Chicken
Ingredients
Marinade
- 1 Medium Onion roughly chopped
- 1 Medium sized Tomato roughly chopped
- 1 tbsp fresh Coriander chopped
- 2 cm piece fresh Ginger roughly chopped
- 3 Garlic Cloves roughly chopped
- 2 tsp Tomato Puree
- 2 tsp Garam Masala
- 1 tsp Chilli Powder
- 1/2 tsp Salt
- 120 ml Double Cream
Main Ingredients
- 600 g Chicken Thighs skined, boned and cut into bitesize pieces
- 55 g Ghee or Butter
- 5.5 g fresh Coriander chopped for serving
- 40 ml Double Cream to serve
Instructions
Marinade
- Put all the marinade ingredients into a food processor, less the cream and blend until smooth. Add the cream and blend slightly as to not thicken the cream.
- Add the marinade to the chicken cover and place into the fridge for 20 minutes.
Cook
- Heat half of the butter in a large sauté pan over a medium to high heat. Remove the chicken from the marinade and reserve the remaining marinade. Place the marinaded chicken into the hot pan and fry for between 5 and 10 minutes until browned on both sides. Don't be afraid to let the chicken get some good colour.
- Pour the remaining marinade and butter into the pan, turn down to simmer and cover for about 15 minutes.
- Once cooked season with a little more salt to taste.
Serve
- Serve drizzled with the cream and chopped fresh coriander and with some Spiced Roasted Cauliflower and Saag Paneer to complete a perfect Keto Indian dinner.
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