Low Carb Butter Chicken

This Low Carb Butter Chicken provides a rich and authentic dining experience without the high sugar content found in many restaurant versions. Because you marinate the chicken in a blend of Greek yogurt and warm spices, the meat remains incredibly tender and flavorful throughout the cooking process. Furthermore, the inclusion of a homemade, grain-free naan allows you to enjoy every bit of the creamy, spiced tomato sauce while staying firmly within your ketogenic goals.

Ingredients & What You’ll Need

• Boneless chicken breasts: Serve as the lean protein base, absorbing the deep flavors of the marinade.
• Plain Greek yogurt: Acts as a tenderizer for the chicken while adding a subtle tang to the base.
• Garam masala, turmeric, and cumin: Provide the essential warm and earthy flavor profile of traditional Indian cuisine.
• Crushed tomatoes and heavy cream: Combine to create a luxurious, orange-hued sauce with a silky texture.
• Yellow onion and fresh garlic: Offer a savory depth and aromatic foundation for the simmered sauce.
• Mozzarella cheese and almond flour: Work together to create a “Fathead” style dough for the low-carb naan.
• Keto-friendly sweetener: Balances the acidity of the tomatoes without adding real sugar.

How to Make Low-Carb Butter Chicken

This method focuses on a two-step cooking process where the chicken is seared for flavor and then finished in a smooth, puréed sauce.

1. Marinate and Sear

First, combine the chicken pieces with the yogurt, garlic, ginger, and the specified marinade spices in a medium bowl. You must let this mixture sit for at least 30 minutes to allow the flavors to penetrate the meat. Heat the olive oil in a large skillet and fry the chicken in batches for 3 minutes per side. You should only brown the exterior at this stage; therefore, the chicken will stay juicy as it finishes cooking later in the sauce.

2. Build the Aromatics

In the same pan, melt the butter and sauté the diced onions until they start to sweat. You should use a spatula to scrape up any browned bits from the chicken to incorporate that extra flavor into the base. Add the garlic and remaining spices, cooking for just 20 seconds until they become fragrant. Pour in the crushed tomatoes and simmer for 10 to 15 minutes until the mixture thickens slightly.

3. Purée and Simmer

Transfer the tomato mixture into a blender and process until it is completely smooth. You may need to add a splash of water to reach a pourable consistency. Return the puréed sauce to the pan and stir in the heavy cream and sweetener. Add the seared chicken back into the sauce and cook for an additional 8 to 10 minutes. Consequently, the sauce will become thick and bubbling while the chicken reaches a perfect internal temperature.

4. Prepare the Keto Naan

While the chicken simmers, melt the mozzarella in the microwave and mix it with the almond flour, eggs, and baking powder. You must knead the dough for 2 to 3 minutes until it becomes uniform and pliable. Divide the dough into four parts, flatten them into traditional naan shapes, and bake at 350°F for 12 to 15 minutes. Serve the warm naan alongside the butter chicken for a complete meal.

Tips and Notes

• Blender Safety: You should be very careful when blending hot liquids; ensure the blender lid is secure and start at a low speed to avoid splashes.
• Naan Texture: If the dough feels too dry while kneading, you can add a tablespoon of almond milk to help it come together.
• Spice Level: You can easily adjust the heat by increasing the cayenne pepper if you prefer a spicier curry.
• Cream Substitution: For a dairy-free sauce option, you can substitute the heavy cream with full-fat coconut cream for a similarly rich result.

Yield: 4 servings

Low Carb Butter Chicken

Print

This Low Carb Butter Chicken is a creamy, indulgent masterpiece paired with a soft, chewy almond flour naan. It is the perfect recipe for those craving traditional takeout flavors while maintaining a low-carb or keto lifestyle.

Prep Time 40 minutes

Cook Time 35 minutes

Total Time 1 hour 15 minutes

Ingredients

Chicken:

• 2 lbs breast
• 1/2 cup Greek yogurt
• garlic
• ginger
• garam masala
• turmeric
• cumin
• paprika
• cayenne.

Sauce:

• 2 tbsp butter/oil
• 1 yellow onion
• 14 oz crushed tomatoes
• 3/4 cup heavy cream
• 1 tbsp sweetener
• garam masala
• cumin
• coriander.

Naan

• 2.5 cups mozzarella
• 1.5 cups almond flour
• 2 eggs
• 1 tbsp baking powder
• 1 tbsp almond milk.

Instructions

1. Marinate: Toss chicken with yogurt and spices; let sit for 30 minutes.
2. Brown: Sauté chicken in oil for 3 minutes per side, then remove.
3. Sauté: Fry onions and garlic in butter, then add spices and tomatoes.
4. Blend: Simmer the sauce for 15 minutes, then blend until smooth.
5. Combine: Stir in cream and chicken; simmer for 10 minutes until thick.
6. Bake Naan: Mix melted mozzarella, flour, eggs, and powder; knead and bake at 350°F for 15 minutes.

Notes

• Yogurt Choice: Always use full-fat Greek yogurt to keep the fat content high and the carb count low for keto purposes.
• Serving: This dish pairs excellently with cauliflower rice for an even heartier, low-carb meal.

Nutrition Information:

Serving Size:

per serving
Amount Per Serving: Calories: 780Total Fat: 54gSaturated Fat: 26gCarbohydrates: 16gNet Carbohydrates: 11gFiber: 5gSugar: 6gProtein: 62g