Ingredients
For the Chicken Marinade
- 900 g (2 lb) boneless chicken thighs (preferred for keto; breasts also work but are less juicy)
- 1 cup full-fat Greek yogurt (unsweetened)
- 2 tablespoons lemon juice or apple cider vinegar
- 2 tablespoons avocado oil or melted ghee
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon turmeric
For the Butter Chicken Sauce
- 4 tablespoons butter (preferably grass-fed)
- 2 tablespoons ghee or avocado oil
- 1 large can (400 g / 14 oz) crushed tomatoes, no added sugar
- 1/3 cup tomato paste (check for no sugar added)
- 1 1/2 cups heavy cream (minimum 35% fat)
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Kashmiri chili powder or mild chili powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- Salt to taste (start with 1 teaspoon)
- 1/2 to 1 teaspoon keto sweetener (optional, such as erythritol or monk fruit)
- 1/2 cup water or bone broth (as needed for consistency)
Optional Finishing Ingredients
- 1 tablespoon dried fenugreek leaves (kasuri methi), crushed
- 1 tablespoon butter for finishing
- Extra heavy cream for garnish
Equipment
- Large mixing bowl
- Skillet, grill pan, or oven (for cooking chicken)
- Heavy-bottomed saucepan or deep skillet
- Blender or immersion blender (optional but recommended)
Step 1: Marinate the Chicken
Cut the chicken into large bite-sized chunks. Avoid cutting them too small; larger pieces stay juicier and don’t overcook.
In a large bowl, combine the yogurt, lemon juice, oil or ghee, ginger paste, garlic paste, and all the marinade spices. Mix thoroughly until smooth and evenly colored.
Add the chicken pieces and coat them well. Make sure every piece is fully covered in marinade.
Cover the bowl and refrigerate for at least 1 hour. For best results, marinate for 8 to 24 hours. The longer marination allows the yogurt and spices to deeply penetrate the meat, resulting in a tender, flavorful chicken.
Step 2: Cook the Chicken
You can cook the chicken using one of the following methods:
Option A: Pan-Searing (Most Common)
Heat a large skillet over medium-high heat. Add a small amount of oil or ghee.
Shake off excess marinade from the chicken and place the pieces in the hot pan without overcrowding. Cook in batches if necessary.
Sear each side for 3–4 minutes until lightly charred and cooked through. You are not trying to fully dry out the chicken; just develop flavor and color.
Remove the chicken from the pan and set aside.
Option B: Oven or Grill
Preheat oven to 220°C (425°F) or preheat grill.
Place chicken on a lined baking sheet or grill rack. Cook for 15–20 minutes, flipping once, until lightly charred and fully cooked.
Set aside.
Step 3: Build the Sauce Base
In a heavy-bottomed pan over medium heat, add the butter and ghee. Allow them to melt slowly without browning.
Add the ginger paste and garlic paste. Cook for 30–60 seconds, stirring constantly, until fragrant but not browned.
Lower the heat slightly. Add the crushed tomatoes and tomato paste. Stir well to combine with the butter mixture.
Cook this mixture for 15–20 minutes, stirring every few minutes. This step is crucial. The tomatoes should darken slightly, thicken, and lose their raw acidity. You should see the fat begin to separate slightly at the edges.
Step 4: Add Spices to the Sauce
Once the tomato base is well cooked, add the garam masala, cumin, coriander, chili powder, turmeric, smoked paprika, and salt.
Stir continuously for 1–2 minutes to toast the spices. This blooming step deepens the flavor and prevents the spices from tasting raw.
If the sauce becomes too thick, add a small splash of water or broth.
Step 5: Blend the Sauce (Optional but Recommended)
For an ultra-smooth, restaurant-style butter chicken:
Carefully transfer the sauce to a blender and blend until completely smooth, or use an immersion blender directly in the pan.
Return the sauce to the pan and place it back over low heat.
This step is optional, but it dramatically improves texture and mouthfeel.
Step 6: Add Cream and Adjust Flavor
Slowly pour in the heavy cream while stirring continuously.
Taste the sauce. Adjust salt as needed. If the tomatoes are slightly acidic, add a small amount of keto sweetener to balance the flavor. This should not make the sauce sweet; it should simply round it out.
Add crushed dried fenugreek leaves if using. This adds a distinctive, authentic butter chicken aroma.
Step 7: Combine Chicken and Sauce
Add the cooked chicken pieces to the sauce along with any resting juices.
Stir gently to coat all the chicken evenly.
Simmer uncovered on low heat for 10–15 minutes. This allows the chicken to absorb the sauce and the flavors to fully meld.
If the sauce thickens too much, add a small amount of water or broth to reach your preferred consistency.
Step 8: Final Touches
Just before serving, add 1 tablespoon of butter and stir it in until melted. This adds richness and shine.
Optionally drizzle a small amount of heavy cream over the top for presentation.
Serving Suggestions (Keto-Friendly)
- Serve with cauliflower rice sautéed in butter
- Pair with keto naan or almond flour flatbread
- Serve alongside sautéed spinach or roasted cauliflower
