Creamy Spiced Keto Butter Chicken

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If you’re craving something rich, warming, and full of flavor without blowing your carbs, this butter chicken delivers. It’s packed with cozy spices, tender fall-apart chicken, and a creamy finish that feels indulgent but stays keto-friendly. Serve it over cauliflower rice and you’ve got a full comfort meal without the carb crash.

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creamy butter chicken with cauliflower rice

Why you’ll love it

Deep, layered flavor from warm spices and aromatics
Naturally low carb and keto friendly
One pan cooking with minimal fuss
Perfect for meal prep or a cozy dinner

What makes this keto friendly

Traditional butter chicken often includes sugar and higher carb sauces, but this version keeps things simple and low carb:

No added sugar
Tomato paste used in moderation for flavor without excess carbs
Full-fat yogurt or sour cream for creaminess instead of sugary cream sauces
Served with cauliflower rice instead of regular rice

Each serving is rich in fat, moderate in protein, and low in carbs, making it ideal for keto lifestyles.

Tips for keto success

Use full-fat yogurt or sour cream to keep carbs low and texture rich
Don’t skip searing the chicken, it builds a lot of flavor
Cauliflower rice soaks up the sauce just like regular rice without the carbs

Easy variations

Make it dairy free by using coconut cream instead of yogurt or sour cream
Add spinach at the end for extra nutrients and color
Use boneless chicken thighs for slightly faster cooking
Turn up the heat with extra chili or a pinch of cayenne

Storage and meal prep

This dish stores really well, making it perfect for meal prep:

Fridge: Keep in an airtight container for up to 4 days
Freezer: Freeze without the yogurt, then add it when reheating for best texture
Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed

The flavors actually deepen over time, so leftovers are just as good, if not better.

Creamy Spiced Keto Butter Chicken

This butter chicken curry recipe makes 4 servings — one bone-in chicken thigh per person, with the sauce and cauliflower rice divided among the four plates.

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Servings 4 servings

Calories 450 kcal

Ingredients

4 bone-in skin-on chicken thighs about 2 lbs total
1 teaspoons kosher salt plus more to taste
0.5 teaspoons freshly ground black pepper plus more to taste
1 tablespoons olive oil
2 tablespoons unsalted butter divided
1 large sweet onion coarsely chopped
3 large shallots coarsely chopped
2 tablespoons finely chopped ginger
4 garlic cloves skin-on, crushed
1 serrano chile finely sliced (or 1/2 fresno chile)
2 teaspoons garam masala
2 teaspoons madras curry powder
0.5 teaspoons ground cinnamon
0.3 teaspoons ground turmeric
2 tablespoons tomato paste
1 cilantro stems finely chopped and leaves coarsely chopped
2 cups low-sodium chicken broth
0.3 cups whole milk Greek yogurt or sour cream
4 cups cauliflower rice for serving

Instructions

Heat the oven: Preheat oven to 375°F (190°C).
Season the chicken: Pat the 4 bone-in skin-on chicken thighs (about 2 lbs total) dry and season generously all over with 1 teaspoons kosher salt, plus more to taste and 0.5 teaspoons freshly ground black pepper, plus more to taste.
Sear the chicken: Heat a large oven-safe skillet over high heat. Add 1 tablespoons olive oil and swirl to coat. Add the chicken skin side down and sear, flipping once, until deeply golden on both sides, about 8 minutes per side.
Remove chicken to a plate. Drain all but 1 tablespoon of fat and lower the heat to medium-high. Add 1 tablespoon of the 2 tablespoons unsalted butter, divided, then the 1 large sweet onion, coarsely chopped, 3 large shallots, coarsely chopped, 2 tablespoons finely chopped ginger, 4 garlic cloves, skin-on, crushed, and 1 serrano chile, finely sliced (or 1/2 fresno chile). Season with salt and pepper and sauté, stirring, until softened, about 5 minutes
Make a well in the center of the pan and add the remaining 1 tablespoon 2 tablespoons unsalted butter, divided. When melted, add the 2 teaspoons garam masala, 2 teaspoons madras curry powder, 0.5 teaspoons ground cinnamon, 0.3 teaspoons ground turmeric, 2 tablespoons tomato paste, and the finely chopped stems from the 1 cilantro, stems finely chopped and leaves coarsely chopped. Toss to coat with butter and cook until fragrant and toasted, about 30 seconds
Add the 2 cups low-sodium chicken broth, scraping the bottom of the pan to deglaze, and bring to a boil. Return the chicken to the pan skin side up, then transfer to the oven. Cook until the sauce is reduced and the chicken is falling off the bone, about 50 minutes
Return the pan to the stovetop and divide the chicken among serving dishes. Set the pan over medium heat, add the 0.3 cups whole milk Greek yogurt (or sour cream), and whisk to incorporate. Season the sauce with salt and pepper and stir in the coarsely chopped 1 cilantro, stems finely chopped and leaves coarsely chopped leaves, reserving 1/4 cup. Spoon the sauce around the chicken, top with the reserved cilantro, and serve with 4 cups cauliflower rice, for serving.