Nutrition Facts
Servings: 4 ServingCalories:430kcalTotal Fat:28gSaturated Fat: 14gTotal Carbohydrate:9gDietary Fiber: 3gSugars: 4gProtein:35g
Keto Butter Chicken with Cauliflower Rice
Butter chicken has always held a special place at our dinner table. There’s something magical about that velvety tomato-based sauce, rich with cream and butter, and loaded with warming spices like garam masala and turmeric. It’s the kind of dish that feels like a warm hug—comforting, indulgent, and deeply satisfying.
When we first started living the keto lifestyle, butter chicken was one of those meals we were determined to recreate. We didn’t want to lose that indulgent flavor just because we were cutting back on carbs. And luckily, we didn’t have to.
After a few rounds of testing, we landed on this version: a keto butter chicken that’s just as creamy and flavorful as the original, but with no added sugar or thickeners. Paired with fluffy cauliflower rice, it’s become a reliable weeknight go-to when we’re craving something cozy, bold, and keto-approved. It tastes like a cheat meal, but it’s totally not—and that’s our favorite kind of win.
Description
A keto-friendly version of the Indian classic, this butter chicken is simmered in a velvety tomato cream sauce and served over cauliflower rice for a comforting, low-carb meal. Approx. 430 calories per serving.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup full-fat Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 3 tbsp butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1 tsp garam masala
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional for heat)
- 1 1/4 cups canned tomato purée (unsweetened)
- 1/2 cup heavy cream
- Salt, to taste
- 4 cups riced cauliflower (fresh or frozen)
- 1 tbsp olive oil or butter
- Salt, to taste
For the Chicken Marinade:
For the Cauliflower Rice:
For the Sauce:
Instructions
- In a large bowl, mix together the yogurt, lemon juice, and marinade spices.
- Add the chicken and toss until fully coated. Cover and refrigerate for at least 30 minutes, or up to 12 hours for extra flavor.
- Heat a large skillet over medium heat. Cook the marinated chicken in batches, browning each side and cooking through, about 5–6 minutes per batch. Set aside.
- In the same pan, melt the butter over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent.
- Stir in the garlic and ginger. Cook for 1 minute until fragrant.
- Add the cumin, paprika, garam masala, cinnamon, and cayenne pepper. Cook for 30 seconds to toast the spices.
- Pour in the tomato purée and let simmer for 5–7 minutes to deepen the flavor.
- Stir in the heavy cream and return the cooked chicken to the pan. Simmer everything together for 5 more minutes. Season with salt to taste.
- In a separate pan, heat olive oil or butter over medium heat. Add the riced cauliflower and sauté for 5–7 minutes until tender. Season with salt.
- Spoon the butter chicken over the cauliflower rice. Garnish with chopped fresh cilantro if desired.
Marinate the Chicken:
Cook the Chicken:
Make the Sauce:
Prepare the Cauliflower Rice:
Serve:
Note
Substitutions & Variations
- Dairy-Free: Use coconut yogurt in the marinade and full-fat coconut milk instead of cream.
- Milder Option: Omit the cayenne and reduce chili powder.
- Vegetarian Version: Swap chicken for paneer or tofu.
- Add Veggies: Stir in baby spinach or steamed green beans near the end of cooking.
- Make It Soup: Add a cup or two of chicken broth for a thinner curry-style soup.