Keto Butter Chicken with Rice
Indulge in the rich, creamy flavors of this Keto Butter Chicken with Rice, a low-carb twist on the classic Indian dish. Juicy, spice-marinated chicken thighs are simmered in a luscious tomato-butter cream sauce, creating a dish that's full of bold, aromatic spices like garam masala, cumin, and coriander. Served alongside tender, sautéed cauliflower rice, this keto-friendly recipe delivers all the comforting goodness of traditional butter chicken without the extra carbs. Perfect for a weeknight dinner or when you're craving a hearty yet healthy meal, this dish is ready in under an hour and is sure to impress with its vibrant flavors and satisfying texture. Garnished with fresh cilantro, this is butter chicken reimagined for the keto lifestyle!
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Recipe Information
Ingredients
- 500 grams Chicken thighs, boneless and skinless
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Paprika
- 0.25 teaspoon Chili powder
- 4 tablespoons Butter
- 250 ml Heavy cream
- 3 tablespoons Tomato paste
- 1 tablespoon Ginger, minced
- 3 cloves Garlic, minced
- 2 tablespoons Lemon juice
- 2 tablespoons Cilantro, chopped
- 1 head Cauliflower, riced
- 2 tablespoons Olive oil
Instructions
Start by preparing the chicken marinade. In a large bowl, combine the chicken thighs with salt, ground black pepper, garam masala, ground cumin, ground coriander, paprika, chili powder, ginger, garlic, and lemon juice. Mix well to coat the chicken evenly with the spices. Cover and let the chicken marinate for at least 30 minutes, or refrigerate overnight for deeper flavor.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the marinated chicken and sear both sides until the chicken is browned, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter, tomato paste, and heavy cream. Stir well to create a rich and creamy sauce, scraping any browned bits from the bottom of the pan.
Return the chicken to the skillet and let it simmer in the sauce. Reduce the heat to low and cover the skillet, allowing the chicken to cook through and the flavors to meld, for about 10-15 minutes.
While the chicken is cooking, prepare the cauliflower rice. Heat olive oil in a separate pan over medium heat. Add the riced cauliflower and sauté until tender, about 5 minutes. Season with salt and pepper to taste.
Once the chicken is cooked through, garnish it with chopped cilantro.
Serve the butter chicken hot with a side of cauliflower rice for a delicious, keto-friendly meal.
Nutrition Facts
Calories |
2796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.1 g | 277% | |
| Saturated Fat | 95.7 g | 478% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1007 mg | 336% | |
| Sodium | 3408 mg | 148% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 19.6 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 304 mg | 23% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3730 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
