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Butter Chicken
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5 from 1 vote

Butter Chicken (Murgh Makhani)

Butter Chicken?
Butter + Chicken?
Chicken + Butter?!
Yes, please. Sign me up twice!
Butter Chicken is actually a relatively new invention, only going back about 70 years. Like so many historic or traditional foods, this is a dish that stems from utilizing leftovers.
The legend suggests there was a restaurant located in 1950’s Delhi; a restaurant specializing in Tandoori Chicken (spiced chicken roasted in a clay oven [a tandoor]). They found themselves having an abundance of leftover marinade, and occasionally leftover Tandoori Chicken. Rather than waste these foods, they tried stewing the chicken in a mixture of leftover marinade, tomato, and butter. A star was born! Butter Chicken!
Now, because we’re all very unlikely to have Tandoori Chicken lying around, much less a tandoor, we’re going to take a different approach for this keto Butter Chicken recipe, simply marinating the chicken, searing it, stewing it in tomato and butter, then finishing with cream. We’ll lose a bit of the smoky, clay oven mystique, but the dish is still undeniably smooth and comforting butter chicken.
There’s a reason this Butter Chicken (Murgh Makhani) is one of the most popular dishes in India, if not the world! It’s a fantastic keto/low-carb recipe and while it does contain a blend of spices, it’s not considered a potent curry. It’s relatively mild in its kick and aroma, all while having a creamy, luscious gravy.
If you’ve ever wanted to give a curry a try, this is a fantastic place to start butter chicken. Curry for newbies!
Spice Note: Indian recipes frequently call for a wide assortment of spices rarely used in most western kitchens. My suggestion would be to find a spice shop or grocery store that sells bulk spices. This way you can purchase very small amounts of spices and utilize them right away, rather than buying more than you need and letting the spice gracefully age in some long-forgotten kitchen corner.
Photo Note: Served with Garlic Naan. I also wanted something nice spoon on my Butter Chicken atop. So, I whipped up a nice little rice bed, consisting of cauli-rice steamed with a bit of turmeric and a few frozen peas. I also added some chopped, fresh cilantro and some toasted almond slivers for bulk, fat, and a nice crunchy texture!
Bulk Storage Note: I love to make huge batches of this. It portions, freezes, and reheats very well. However, I do not add the cream to the base. Instead, I will multiply these ingredients by 4, then follow the steps. I will bring the recipe up to the point where the browned chicken bits are added to the almond-tomato paste. I’ll stir it in, then quickly spread the mixture along the bottom of a large baking tray and place in the refrigerator to thoroughly chill.
Once chilled, I’ll portion into small deli cups with lids and freeze. From there, I’ll pull a deli cup from the freezer and defrost overnight. The next day, I’ll add the mixture to a small soup pot with some cream and bring it up to a simmer. Then, I’ll stir some fresh cilantro leaves into it, adjust seasoning, then pour over a bed of cauli-rice or squaghetti!
Pro Tip for the Best Keto Butter Chicken: This Butter Chicken also works wonderfully with chicken thighs for extra juiciness, and if you like more heat, just add a pinch more cayenne.
Whether you’re new to Indian food or already a fan, this creamy, buttery, mildly spiced keto curry will win you over in one bite.
One of the best things about Keto Butter Chicken is its approachability. Some curries pack a serious heat punch, but Butter Chicken is mild — flavorful without being overpowering. The spice blend gives warmth, depth, and aroma, but it won’t leave you sweating or gasping for water.
If you’ve ever been curious about Indian food but felt intimidated, this is your training wheels curry. It’s like the cozy blanket of the curry family — soft, comforting, and safe.
I know the ingredient list might look long if you’re new to Indian cooking. Here’s the thing: many of these spices are pantry staples once you start cooking more flavorful dishes.
Garam Masala – A fragrant spice blend that often includes cinnamon, cloves, cardamom, cumin, coriander, and nutmeg. It’s warm and aromatic.
Cardamom – Sweet, floral, and slightly citrusy.
Coriander – Mildly sweet, with a hint of citrus.
Turmeric – Earthy and peppery, with a vibrant yellow color.
Cayenne Pepper – Brings a bit of heat. You control how much.
💡 Pro Tip: Instead of buying giant jars that will expire before you use them, buy small amounts from the bulk spice section. Fresh spices make a massive difference in flavor.
Since we’re keeping this keto, traditional rice and naan are off the table (sad face)… but don’t worry, I’ve got you.
Golden Cauliflower Rice – Steam riced cauliflower with turmeric for color, toss in a few peas for texture, and top with cilantro.
Zucchini Noodles – A lighter, veggie-packed base.
Roasted Veggies – Broccoli, Brussels sprouts, or even green beans make great companions.
Low-Carb Flatbread – Almond flour or coconut flour naan is perfect for scooping up sauce.
This dish loves being made in bulk. In fact, I often make a quadruple batch and freeze portions for easy weeknight dinners.
Here’s my system:
Cook everything up to the point where you’d add the cream.
Cool completely.
Portion into deli containers and freeze.
When ready to eat, thaw overnight, reheat gently, stir in cream, and enjoy.
This method keeps the sauce silky and avoids separation.
Chicken Thighs vs. Breasts – Thighs are juicier, but breasts work if you prefer leaner meat.
Dairy-Free – Use coconut cream instead of heavy cream and ghee or coconut oil instead of butter.
Vegetarian – Swap chicken for paneer (Indian cheese) or firm tofu.
Spicy Version – Increase cayenne or add chopped green chili.
Q: Can I make Keto Butter Chicken in a slow cooker?A: Absolutely! Sear the chicken first for flavor, then add everything except the cream to the slow cooker and cook on low for 6 hours. Stir in cream before serving.
Q: Can I use canned tomatoes instead of fresh?A: Yes — go for high-quality crushed or diced tomatoes. Just watch for added sugars.
Q: How can I thicken the sauce without flour?A: Simmer uncovered to reduce, or blend in extra almonds for creaminess.
Q: Does this taste like traditional Butter Chicken?A: Pretty close! You’ll miss the tandoor smokiness, but the spice balance and creaminess are spot-on.
Whether you’re new to Indian food or already a die-hard fan, this Keto Butter Chicken is a keeper. It’s creamy, comforting, and ridiculously satisfying. It works for family dinners, meal prep, or even impressing guests who don’t care about carbs — they’ll never guess it’s keto.
Once you make it, you might just find yourself “accidentally” making a double batch. And honestly… is that really an accident?
A Little History of Butter ChickenOur Low-Carb Butter Chicken TwistKeto-Friendly Side IdeasCauliflower Rice – Light and fluffy, perfect for soaking up extra sauce.Keto Naan – Almond flour-based bread that pairs beautifully.Zucchini Noodles – A lighter, veggie-packed option.Roasted Veggies – Broccoli, cauliflower, or green beans roasted in ghee.Why Keto Butter Chicken is Perfect for BeginnersLet’s Talk Spices (Don’t Panic!)My Serving FavoritesMake-Ahead & Freezer TipsIngredient Swaps & VariationsFAQs – Keto Butter Chicken Edition Final Thoughts
Whether you’re new to Indian food or already a die-hard fan, this Keto Butter Chicken is a keeper. It’s creamy, comforting, and ridiculously satisfying. It works for family dinners, meal prep, or even impressing guests who don’t care about carbs — they’ll never guess it’s keto.
Once you make it, you might just find yourself “accidentally” making a double batch. And honestly… is that really an accident?
Prep Time20 minutes
Cook Time30 minutes
Total Time2 hours
Course: Main Course
Cuisine: American, Indian
Servings: 4
Author: DJ Foodie

Ingredients

  • 1/4 cup blanched, slivered almonds
  • 1/2 cup unsweetened Greek yogurt
  • 4 cloves garlic peeled
  • 1 lemon juiced
  • 1 Tbsp fresh grated ginger
  • 2 tsp 'Swerve' or other sugar replacement
  • 1 tsp garam masala
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground coriander seed
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 2 lbs boneless chicken breasts or thighs
  • 1/2 lb fresh tomatoes washed, dried, and coarsely chopped
  • 2 Tbsp tomato paste
  • 1/2 cup butter divided
  • 1 cinnamon stick
  • 1 cup heavy cream
  • 1/2 small bunch cilantro washed and large stems removed
  • salt and pepper to taste

Instructions

  • Soak the almonds in 1 cup (240mL) of boiling water and set aside.
  • Add to a blender the yogurt, garlic, lemon juice, ginger, sweetener, garam masala, turmeric, coriander, cayenne pepper, as well as a bit of salt and pepper.
  • Puree the mixture until smooth, then pour into a medium sized mixing bowl. Save the dirty blender pitcher/jar and set aside. No need to clean it, just yet.
  • Cut the chicken into bite sized pieces. Place the chicken bits into the bowl with the marinade and mix well, evenly coating the chicken with the marinade. Place in the refrigerator to marinate for at least an hour, but no more than overnight.
  • Strain the warm water off the almonds, discarding the water. Add the soaked almonds to the dirty blender, along with the tomatoes, tomato paste, and a bit of salt and pepper. Puree until smooth. Cover the blender and place in the refrigerator until you’re ready to cook everything and the chicken has marinated to your desired timeframe.
  • Within about 30 minutes of mealtime, pre-heat a large sauté pan or skillet, over high heat. Pull your chicken from the refrigerator and have it close.
  • Add 1/4 cup (60mL) of the butter to the pan and swirl it around to coat the pan. Before the butter burns, sprinkle a relatively sparse, even layer of chicken along the bottom of the pan and allow it get some color (caramelization). Don’t crowd the pan, or else the pan will cool too much, and you’ll just steam the chicken. We want the pan hot. Sprinkle a bit of salt and pepper over the top, while it cooks. Once one side has browned, turn the pieces over and brown the other side. We’re really just adding color and toasting some of the spices. We’re not trying to cook these pieces through. Once the chicken bits are browned, pour them into a plate and set aside. If you have more chicken to brown, sparsely sprinkle them along the bottom of the pan and brown. Continue this process until all the chicken has been browned and is set aside.
  • Wipe out the pan and place it back on the stove over high heat.
  • Add the remaining 1/4 cup (60mL) butter to the pan and swirl it around. Add the cinnamon stick.
  • Pour the almond-tomato puree into the pan. Stir the mixture over high heat until the mixture thickens into a nice, thick paste, about 5 minutes. Stir regularly.
  • Add the browned chicken bits to the almond-tomato paste, stirring to coat with the paste. Season with a bit of salt and pepper. Turn the heat to low and cover the pan (if you don’t have a lid for your pan, you can place a baking tray over the top).
  • Allow the mixture to simmer and stew until the chicken is cooked through (about 5 more minutes, assuming your chicken is cut into bite sized pieces).
  • Once the chicken has cooked through, remove the lid, and stir in the cream. Taste the mixture and adjust seasoning with a bit more salt and pepper if it needs it. Bring the mixture up to a low simmer, stirring occasionally.
  • Once the mixture is simmering, serve topped with fresh sprigs of cilantro!