Butter Chicken

Keto Butter Chicken


  • 1/4 cup heavy cream
  • 2 tablespoons tomato paste
  • 2 tablespoons water
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 teaspoon garam masala
  • 1 teaspoon curry powder
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh minced ginger
  • 1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 (15 oz can) diced tomatoes, undrained
  • 2 tablespoons chopped parsley for garnish


  • Measure out the cream and remove from the fridge, to bring it to room temperature.
  • In a small bowl, use a small spatula or a fork to mix together the tomato paste, water, kosher salt, garam masala, curry powder, paprika and crushed red peppers, to create a thick paste. Set aside.
  • Heat the butter in a large skillet over medium-high heat, about 2 minutes. Add the onion and cook, stirring often, about 4 minutes, until soft.
  • Add the garlic, ginger and seasoning paste and cook 1 more minute, stirring.
  • Add the chicken cubes. Stir well to coat. Sauté the chicken on all sides for 2 minutes.
  • Add the diced tomatoes. Keep cooking over medium-high heat, stirring, 3-5 more minutes, until chicken is cooked through.
  • Lower heat to low and stir in the heavy cream to create a silky, creamy sauce. Serve immediately, garnished with parsley.  

Source – https://healthyrecipesblogs.com/






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