Introduction
Butter chicken, or murgh makhani, originated in the 1950s at the Moti Mahal restaurant in Delhi, India, when chef Kundan Lal Gujral sought a way to utilize leftover tandoori chicken by simmering it in a rich, buttery tomato sauce. This keto version honors the original's decadent nature while adapting it for modern low-carb lifestyles. Traditional butter chicken was already naturally low in carbohydrates, making it an ideal candidate for keto adaptation. The dish has become a global ambassador for Indian cuisine, beloved for its mild, creamy flavors that appeal to both spice enthusiasts and those new to Indian cooking.
Ingredients
• 2 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1/2 cup unsalted butter, divided
• 1 cup heavy cream (36% fat)
• 15 ounces canned tomato sauce, unsweetened
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons garam masala
• 2 teaspoons ground turmeric
• 2 teaspoons ground cumin
• 1 teaspoon red chili powder (Kashmiri preferred)
• 1 tablespoon tomato paste
• 2 tablespoons lemon juice, freshly squeezed
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1/4 cup fresh cilantro, chopped for garnish
Step 1:
Season chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
Step 2:
Melt 1/4 cup butter in a large skillet over medium heat. Add diced onion and cook for 5-7 minutes until translucent.
Step 3:
Add minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Step 4:
Stir in garam masala, turmeric, cumin, and chili powder. Cook for 30 seconds to bloom the spices.
Step 5:
Add tomato sauce and tomato paste, stirring to combine. Simmer for 5 minutes.
Step 6:
Add seasoned chicken pieces, stirring to coat with sauce. Cover and cook for 15-20 minutes, stirring occasionally.
Step 7:
Stir in remaining butter and heavy cream. Simmer uncovered for 10 minutes until sauce thickens.
Step 8:
Add lemon juice and remaining salt and pepper. Adjust seasonings to taste.
Q: Can I use chicken breast instead of thighs?
A: Yes, but cooking time should be reduced to 12-15 minutes to prevent drying.
Q: How can I make it spicier?
A: Add more chili powder or include fresh green chilies during cooking.
Q: Can I freeze this dish?
A: Yes, freeze without cream for up to 3 months. Add fresh cream when reheating.
• Choose chicken thighs over breast meat for more flavor and tenderness.
• Full-fat cream is essential for proper sauce consistency and keto macros.
• For dairy-free version, substitute coconut cream for heavy cream.
• Grass-fed butter recommended for better nutritional profile.
• Store-bought garam masala is fine, but freshly ground will provide better flavor.
• Look for sugar-free tomato sauce to keep carbs low.
• Recipe is gluten-free and keto-friendly.
• Contains dairy allergens.
Serve hot, garnished with fresh cilantro. For keto dining, serve over cauliflower rice or with low-carb naan.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on stovetop or microwave.
Prep all ingredients before starting cooking. The sauce can be made ahead and reheated with fresh cream added just before serving.
- Don't rush the onion cooking process - properly caramelized onions create better flavor
- Bloom spices in fat to release maximum flavor
- Allow cream to come to room temperature before adding to prevent curdling
Substitute chicken with paneer for vegetarian version, or use coconut cream and ghee for dairy-free alternative.
Serve with cauliflower rice, keto naan, or cucumber raita. Pair with dry red wine or sparkling water with lemon.
Year-round
Contains dairy (butter, heavy cream). Free from gluten, nuts, eggs, and soy.
