Easy to make Indian Butter Chicken recipe that’s so creamy and full of flavor. A low carb chicken recipe with authentic rich flavors that will have you going for seconds. The perfect weeknight recipe that’s comforting, filling, and delicious all year round.
Low Carb chicken recipe
Restaurant-style butter chicken recipe made in the comfort of your home with the same great taste. Chicken marinated in Indian Inspired spices to create juicy and tender chicken chunks, simmered in a rich and creamy sauce. The most authentic and delicious Indian butter chicken recipe you will ever have. Serve over some basmati rice, quinoa, or brown rice, and a side of Naan for dipping. This healthy butter chicken recipe is dairy-free and also keto-friendly for those looking for a low carb creamy buttery chicken meal.
How to make butter chicken
- Marinade the chicken: Start by marinating the chicken. In a large glass bowl, combine the olive oil with garlic powder, garam masala, cumin, chili powder, and salt. Add the chicken and toss to coat with the marinade. Cover with plastic wrap and refrigerate for at least 6 hours, up to 24 hours.
- Cook the chicken: Heat 2 tablespoons of ghee or clarified butter in a large skillet over
medium-high heat. Use tongs to add the marinated chicken pieces to the skillet in a single layer, leaving behind the excess marinade, and brown on all sides. Cook the chicken in batches, if necessary, and
don’t worry about cooking it all the way through at this stage. Transfer the browned chicken to a plate. - To make the sauce: Add another tablespoon of ghee to the skillet, and reduce to medium heat. Add the onion, garlic, garam masala, ginger, chili powder, coriander, and cayenne, and stir to combine. Cook
the mixture for 45 seconds, then add the tomato sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally. Stir in the coconut cream, and return to a simmer. - Add in the chicken to sauce: Return the browned chicken pieces to the skillet, along with any accumulated juices, and use a wooden spoon to settle the chicken into the sauce. Simmer for 10-15 minutes over medium-low heat, until the chicken, is tender and cooked through.
- Garnish and serve: Season to taste with salt and pepper if necessary. Garnish with chopped cilantro and serve hot.
Tips and substitutes
- Allow the chicken to marinate for a good 6 hours to get the best flavors out of this recipe.
- Use Ghee or any neutral flavor oil instead of the butter or Ghee. For a healthier option, you may use coconut oil.
- Cream: We used coconut cream for a healthier dairy-free option. Feel free to use heavy cream or whipping cream.
- For a lighter version, you may use low-fat cream and milk. But it won’t be as creamy and thick. You may thicken the sauce with a bit of flour.
Frequently asked questions
Is butter chicken keto
Butter chicken is high in fat and protein and thus a keto-friendly recipe. It is low in carbs and ideal for those who are on the keto diet. You may have to skip on the side of rice and Naan.
What to serve with butter chicken
Butter chicken is great with a side of basmati rice and fresh Naan or you can try this Scallion Pancake recipe. You may also serve with brown rice or quinoa. Try some flatbread for dipping or some papadums.
What to do with leftover chicken
It is best to store your leftover chicken in the fridge or freezer. Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
We loved this easy butter chicken recipe and hope you love it too. If you make it, please leave us some feedback in the comment section below. Also, don’t forget to share it with friends and family on social media. Tag us if you take any pics so we can reshare your remakes.
More easy chicken recipes:
- Grilled Chicken with Mango Avocado Salsa
- Keto Creamy Italian Chicken Skillet
- Easy Orange Chicken Stir Fry
- Spinach and Cheese Stuffed Chicken Breast
- Chicken Cabbage Soup
- Creamy Olive Artichoke Stuffed Chicken
- Air Fryer Chicken Parmesan
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Easy Butter Chicken Recipe
Ingredients
For the Chicken Marinade
- 1½ Tbsp Extra Virgin Olive Oil
- 1 Tsp Garlic Powder
- 2 Tsp Garam Masala
- 1 Tsp Ground Cumin
- 1 Tsp Chili Powder
- 1 Tsp Kosher Salt
- 2 lbs Boneless, skinless chicken thighs cut into 1-inch chunks
For the sauce:
- 3 Tbsp Clarified Butter divided
- 1 Yellow Onion diced
- 3 Garlic Cloves minced
- 1 Tbsp Garam Masala
- 1 Tbsp Grated Fresh Ginger
- 1 tsp Chili Powder
- 1 Tsp Ground Coriander
- ½ Tsp Cayenne Pepper
- 14 oz Tomato Sauce one can
- 1½ Cup Coconut Cream well stirred or blended
- Kosher salt and freshly ground black pepper
- Chopped cilantro, for garnish
Instructions
- Start by marinating the chicken. In a large glass bowl, combine the olive oil with garlic powder,garam masala, cumin, chili powder, and salt.
- Add the chicken and toss to coat with the marinade. Cover with plastic wrap and refrigerate for at least 6 hours, up to 24 hours.
- To make the sauce, heat 2 tablespoons of ghee or clarified butter in a large skillet over medium-high heat.
- Use tongs to add the marinated chicken pieces to the skillet in a single layer, leaving behind the excess marinade, and brown on all sides.
- Cook the chicken in batches, if necessary, and don’t worry about cooking it all the way through at this stage.
- Transfer the browned chicken toa plate. Add another tablespoon of ghee to the skillet, and reduce to medium heat.
- Add the onion, garlic, garam masala, ginger, chili powder, coriander, and cayenne, and stir to combine.
- Cook the mixture for 45 seconds, then add the tomato sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
- Stir in the coconut cream, and return to a simmer. Return the browned chicken pieces to the skillet, along with any accumulated juices, and use a wooden spoon to settle the chicken into the sauce.
- Simmer for 10-15 minutes over medium-low heat, until the chicken, is tender and cooked through.
- Season to taste with salt and pepper if necessary. Garnish with chopped cilantro and serve hot.
Video
Notes
- You may use Coconut Oil in place of butter
- Instead of Coconut Cream, you can use Heavy cream or whipping cream
- Use ginger powder if you don't have fresh ginger
Nutrition
courtney says
I have made this too many times to count!! I can’t believe I haven’t rated it yet. It is delicious and so easy. I will admit that many times I do forget to marinate the chicken like the instructions, but when I do it does taste better. What I love about it is it is a great base recipe to add whatever vegetables I want or have on hand. I have added mushrooms, zucchini, and the past few times I have added a bag a frozen mixed vegetables. I know this doesn’t make it authentic, but it allows me to make a complete meal for my family. Thanks for this great recipe!!
Rena Awada says
Thanks for the great feedback. Glad you loved it
Gemma says
Hi, I’d like to give this a try but when you say tomato sauce do you mean passata? If not can you recommend a brand so I can search the closest thing in the UK.
Thanks
Rena Awada says
Yes. Passata. The watery kind, like a sauce
Jessica says
This recipe is amazing!!! As someone who is lactose free, this is the perfect recipe. We have this once a week and it’s lasts the two of us a few days.
Rena says
So good!
Harshad Mane says
Wow, lips making healthy recipe with butter.! Generally, I love to have butter and when it is added to the chicken recipe it will surely add more taste to it. I will try this dish restaurant styled butter chicken recipe for my son’s birthday. Thank for the recipe. The video will help me to make this dish in the easiest way.
Gianna says
I think I have made this around 25 times. Its always fantastic and its such a simple recipe that switching it up is easy.
Rena says
So glad you liked it.
Letitia Gerber says
Do you use the standard Mexican chili powder?
Thanks you,
Ange says
What is the best partner for this dish? Thanks
Rena says
What do you mean? like a side dish to pair it with?
Maxine Pommier says
This is one of the tastiest and easiest recipes ever. I’ve shared recipe with my friends and neighbors. Thank you.
Rena says
So nice of you. Thank you so much
Tina says
Ohhh my goodness.. this was absolutely delicious!! Definitely adding this to my favorites! I used half and half instead of coconut cream and chicken breast. So so goood!!
Rena says
Thanks Tina. Glad you loved it.
Katy says
Thanks for this recipe! This was my first time trying to make Indian inspired dishes at home and it turned out really well. I had to substitute the ghee for a mix of regular butter and olive oil (equal parts, used same amount as listed for ghee), and I used only 1.12 lbs of chicken thighs but neither of those adjustments messed up the recipe. Will definitely make again!
Patricia Malemes says
Can I use canned full fat coconut milk instead?
Rena says
Hi there. Yes you can
Kristine Lindsey says
Absolutely loved it! It was our first time ever cooking with coconut cream and ghee. The sauce was nice and thick. So so very flavorful. Rich in spices and the chicken was so tender. Overall take away, will definitely make again!
Rena says
Thanks for the feedback. We are so glad you loved it
Hema says
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Abbey Morrison says
Very flavorful and authentic. Will definitely make this again. Served with rice & naan for dipping. The chicken was Very tender! A Win!!
Rena says
Thanks for the feedback Abbey
Isan gupta says
Thank you for such an amazing recipe.
DAVE says
The wife and I love Indian food and we’ve been looking for a good low carb version of Butter Chicken. Stumbled on this recipe and have made it a few times and and we just love it. I usually substitute butter and heavy cream for the ghee/clarified butter and coconut cream, and i search for the lowest sugar tomato sauce I can find (Red Gold Tomato sauce is the best I’ve found) and it’s amazing. We toast up a few low carb tortillas as substitute Naan and it does the trick. Thanks for posting!
Rena says
Thanks for the feedback. So glad you liked this recipe
Jessica Tay says
This was amazing. mouth watering taste that keeps you going back for more! I ran out of coconut cream and subbed coconut milk. It was still delicious but I can not wait to try it will the cream. I used half spice recommended, my partner gets heartburn easily so I try to avoid. Will be making this again. I paired with Banza chickpea Rice and tasted like real rice. I forgot broccoli but will plan on pairing with next time:) thank you!
Rena says
Thanks for the feedback. We are so happy you loved it.
Luul says
Hi how much grams is 1 serving?
Rena says
Hi. You can find it at the bottom of the post in the nutrition facts
Rachel says
Looks delicious! Want to try.
Rena says
Let me know if you like it.