Rich, warming, and deeply spiced—it’s the kind of dish that makes us feel like we’re indulging in something truly special. Traditionally served with basmati rice or naan, butter chicken isn’t always keto-friendly, but that didn’t stop us from making it work.
This version is every bit as luxurious, but without the carbs. We use heavy cream, grass-fed butter, and fragrant spices to create that signature velvety sauce. The chicken is seared until golden, then simmered in tomato and spice until melt-in-your-mouth tender. Instead of rice, we serve it over fluffy cauliflower rice that soaks up all that buttery, spiced goodness.
It’s one of our favorite weeknight meals because it tastes like takeout, but it’s homemade and totally keto-approved.
Keto Butter Chicken with Cauliflower Rice
This rich and flavorful butter chicken is simmered in a creamy tomato sauce and served over cauliflower rice for a cozy, low-carb version of a classic Indian favorite.
Ingredients
For the Butter Chicken:
For the Cauliflower Rice:
Instructions
Make the Cauliflower Rice:
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Heat ghee in a large skillet over medium heat.
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Add riced cauliflower and a pinch of salt.
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Cook, stirring occasionally, for 5–7 minutes or until tender.
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Set aside and keep warm.
Cook the Chicken:
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Heat avocado oil and 1 tbsp of butter in a large skillet over medium-high heat.
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Add chicken pieces and sear for 2–3 minutes on each side until lightly golden. Remove and set aside.
Build the Sauce:
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In the same pan, reduce heat to medium and add chopped onion. Cook until soft, about 3 minutes.
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Add garlic and ginger; cook until fragrant.
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Stir in garam masala, cumin, paprika, turmeric, and chili powder. Cook for 1 minute to toast the spices.
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Pour in tomato puree and stir to combine. Simmer for 3–4 minutes to deepen flavor.
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Stir in the heavy cream and remaining butter. Simmer on low until sauce thickens slightly, about 5 minutes.
Combine and Finish:
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Return seared chicken to the pan and stir to coat with sauce.
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Simmer for another 6–8 minutes or until chicken is fully cooked and tender.
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Taste and adjust seasoning with salt and pepper.
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Serve hot over cauliflower rice and garnish with chopped cilantro.
Nutrition Facts
Servings: 4 ServingCalories:430kcalTotal Fat:33gSaturated Fat: 18gTotal Carbohydrate:9gDietary Fiber: 3gSugars: 4gProtein:25g
Note
Substitutions & Variations
Cream Substitute: Use sour cream or cream cheese for a tangier variation.
Dairy-Free: Use coconut cream and a dairy-free butter substitute like ghee or coconut oil.
Vegetarian: Swap chicken for paneer or tofu and adjust cooking time accordingly.
Extra Veggies: Add spinach or steamed broccoli for more fiber.
Spicy: Amp up the chili powder or add a pinch of cayenne.
