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Low Carb Keto Indian Butter Chicken on Metal Tray

Low Carb Keto Indian Butter Chicken

Low Carb Keto Indian Butter Chicken is every bit as rich and creamy as the original recipe; we lowered the carbs with a few easy modifications to the original recipe, so you can fit this delicious meal into a low-carb lifestyle.
Course Main Course
Cuisine Indian
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4 servings
Calories 469kcal
Author Faith


Spice Mix (you’ll use the entire mix for this recipe):

For the Chicken

  • 1 lb chicken breast skinless
  • 2 teaspoons Spice Mix from recipe above
  • 1/2 teaspoon sea salt
  • 2 large cloves garlic crushed
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons sour cream


For serving (optional):

  • A small handful of fresh cilantro leaves
  • Sliced red onion


  • Mix together all of the spices for the mix and set aside.
  • Mix together all ingredients for the chicken in a medium bowl. Cover and refrigerate at least 2 hours, but up to 2 days. Cook the chicken until fully done (it’s no longer pink in the center) skewered on a grill or in a 400F oven for about 10 to 12 minutes.
  • For the sauce, heat the ghee in a medium-large deep-sided skillet over medium heat. Once hot, add the onion and cook until softened and starting to caramelize, about 20 minutes, stirring occasionally. Stir in the garlic, ginger, and remaining spice mix and cook 1 minute, stirring constantly. Stir in the salt, crushed red pepper flakes, chicken broth, and tomato paste. Bring up to a boil, and then reduce the heat to simmer and cook 10 minutes. Cool slightly and then carefully puree using an immersion or regular blender. Return the sauce to the skillet.
  • Stir the cooked chicken and heavy whipping cream into the sauce.
  • Serve garnished with fresh cilantro and sliced red onion, if desired.


  • 8.1g net carbs per serving


Calories: 469kcal | Carbohydrates: 9.8g | Protein: 37.7g | Fat: 31g | Saturated Fat: 583g | Polyunsaturated Fat: 8.2g | Sodium: 676mg | Fiber: 1.7g