If you love butter chicken, then you’ll love this keto-friendly version! Even if you have never tried your hand at making Indian food before, this low carb butter chicken recipe is easy to make, and is a great starting point to learn how to start cooking Indian food.
This butter chicken dish is made by slowly cooking the chicken, in a sauce made from cream, butter, tomatos, tumeric, garlic and other spices. This recipe is super simple to make and you’ll have a delicious dinner within 30 minutes.
How to make dairy-free butter chicken
Whatever your reason for avoiding dairy, it is super easy to make this curry free-from dairy! Simply use a soya or coconut yoghurt, instead of the full fat greek yoghurt. When picking a dairy-free yoghurt, make sure to check the ingredients and avoid any that contain added sugar. Sugars may be added in the form of corn syrup, fructose, dextrose, maltodextrin or one of the many other names. If you’re in the UK, a safe option is “Alpro Plain No Sugars”.
For the chicken marinade
- 700g Diced Chicken
- 120ml Full Fat Greek Yoghurt
- 2 tablespoon garam masala
- 1 tablespoon of minced ginger
- 1 teaspoon ground cumin
- 2 teaspoon tumeric
- 1 teaspoon red chili powder
- pinch of salt
For the curry sauce
- 2 tablespoons ghee
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 tablespoon minced or grated gringer
- 1 teaspoon cumin
- 2 teaspoons garam masala
- 1 tablespoon red chili powder
- 1 teaspoon ground corriander
- 2 to 3 tablespoons ground almonds or almond flour
- 400g of chopped tomatos (canned or fresh)
- 1 cup of full fat coconut milk (canned)
1. If needed, start by dicing your chicken breast. Then mix together the rest of the chicken marinade ingredients in a bowl. Add the chicken, and mix into the marinade mix.
2. Cover the bowl, and refridgerate the marinade mix for 30 minutes to a few hours. Leave overnight if possible.
3. Heat a skillet or frying pan, over a medium heat and add the chicken. Fry the chicken for 2-3 minutes each side until cooked. Remove the chicken from the pan.
4. Next, add the ghee and olive oil to the pan and allow this to melt together.
5. Once the ghee and oil is melted, add in the other curry sauce ingredients starting with the tomatos and coconut milk. Mix together and heat for around 10 minutes.
6. Transfer the chicken back into the pan, and add the rest of the chicken marinade from the bowl. Mix together and cook for around 5 minutes.
7. After 5 minutes, add in the almond flour and mix again. Cook the mix for another 10 to 15minutes ensuring your chicken is thoroughly cooked.
8. Severe your keto butter chicken straight away. Why not trying pairing this keto curry with cauliflower rice?
Disclosure: This recipe may contain affiliate links that earn me a small commission, at no additional cost to yourself.
Amount Per Serving Calories 570Total Fat 43gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 24gCholesterol 122mgSodium 204mgCarbohydrates 14gNet Carbohydrates 9gFiber 5gSugar 4gProtein 36g