Keto Indian Butter Chicken with Creamy Coconut‑Almond Sauce
"Picture a classic Indian favorite, butter chicken, reimagined for the keto lifestyle. This version keeps the buttery richness you love while swapping high‑carb thickeners for a silky coconut‑almond sauce that adds a subtle nutty depth. Tender bite‑size chicken thighs are first browned in ghee and olive oil, then simmered with aromatic ginger, garlic, and a blend of garam masala, cumin, and turmeric. The sauce comes together with full‑fat coconut milk, almond flour for body, and a splash of heavy cream, creating a velvety coating that clings to every piece. In just 45 minutes you’ll have a restaurant‑quality dinner that stays under 5 g net carbs per serving, making it perfect for low‑carb evenings or meal‑prep for the week. Serve with cauliflower rice or a fresh cucumber raita, and garnish with cilantro for a burst of color. This keto butter chicken proves you don’t have to sacrifice flavor for health—just a few smart ingredient swaps and you’ve got a crowd‑pleasing, low‑carb feast."
Ingredients
Instructions
Heat ghee and olive oil in a large skillet over medium‑high heat.
Add the chicken pieces and brown them for 4‑5 minutes; remove and set aside.
In the same skillet, sauté the onion until translucent, about 3 minutes.
Stir in garlic and ginger; cook for another minute until fragrant.
Add garam masala, cumin, coriander, turmeric, smoked paprika, and chili powder; toast spices for 30 seconds.
Return the chicken to the pan, pour in coconut milk, and bring to a gentle simmer.
Whisk almond flour into the sauce to thicken, then stir in heavy cream.
Season with salt and pepper, and let the mixture simmer 10‑12 minutes until the chicken is cooked through and the sauce is rich.
Garnish with chopped cilantro and serve hot over cauliflower rice or steamed vegetables.
Gather Ingredients
Step by Step
Heat ghee and olive oil in a large skillet over medium‑high heat.
Add the chicken pieces and brown them for 4‑5 minutes; remove and set aside.
In the same skillet, sauté the onion until translucent, about 3 minutes.
Stir in garlic and ginger; cook for another minute until fragrant.
Add garam masala, cumin, coriander, turmeric, smoked paprika, and chili powder; toast spices for 30 seconds.
Return the chicken to the pan, pour in coconut milk, and bring to a gentle simmer.
Whisk almond flour into the sauce to thicken, then stir in heavy cream.
Season with salt and pepper, and let the mixture simmer 10‑12 minutes until the chicken is cooked through and the sauce is rich.
Garnish with chopped cilantro and serve hot over cauliflower rice or steamed vegetables.