30-Minute Keto Butter Chicken

This 30-minute keto butter chicken is incredibly flavorful and creamy. I serve this saucy dish on a bed of cauliflower rice.

Course Main Course

Cuisine Indian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 364kcal

In a small bowl, use a small spatula or a fork to combine the tomato paste, water, salt, garam masala, curry powder, paprika, and red pepper flakes, creating a thick paste. Set aside.
2 tablespoons tomato paste, 2 tablespoons water, ½ teaspoon salt, 1 teaspoon garam masala, 1 teaspoon curry powder, 1 teaspoon sweet paprika, ½ teaspoon red pepper flakes
Measure out the cream and remove it from the fridge to bring it to room temperature.
½ cup heavy cream
Heat the butter in a large, deep skillet over medium-high heat. When the butter starts to foam, add the onion and cook, stirring often, for about 4 minutes, until soft.
4 tablespoons butter, 3 ounces onion
Add the garlic, ginger, and seasoning paste. Cook for 1 more minute, stirring.
1 tablespoon garlic, 1 tablespoon ginger
Add the chicken pieces. Stir to coat. Sauté the chicken on all sides for 2 minutes.
1 ½ pounds boneless skinless chicken breasts
Add the canned tomato sauce. Keep cooking over medium-high heat, stirring, for 3-5 more minutes, until the chicken is cooked through.
8 ounces canned tomato sauce, no salt
Lower the heat to low and stir in the heavy cream to create a silky, creamy sauce. Serve immediately, garnished with parsley if desired.
2 tablespoons parsley

Seasonings, especially salt, are guidelines. Adjust to taste.
To lower the carb count, use half the tomato sauce, increase the heavy cream to ½ cup, and the butter to 4 tablespoons. This version has 435 calories, 39 grams of protein, 27 grams of fat, 9 grams of carbs, and 2 grams of fiber per serving.
While you want the chicken pieces cooked through, you don't want them overcooked and dry. So, make sure to cook them only until they're cooked through (165°F internal temperature), not longer.
Canned tomato sauce will give you a smooth and velvety sauce. You can also successfully use Pomi Chopped Tomatoes. Diced tomatoes (undrained) are another option that I tested and liked, but they result in a chunkier sauce. If you opt to use them, chop them finely before using them.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. I don't recommend freezing them. To avoid drying the chicken, reheat the leftovers covered in the microwave at 50% power. If reheating on the stovetop, use low heat and add 1-2 tablespoons of water.