Print

Keto Creamy Butter Chicken Skillet

Close-up of a white bowl filled with rich, orange-red Keto Creamy Butter Chicken Skillet, topped generously with fresh cilantro.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, creamy, low-carb butter chicken quickly in a single skillet.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons avocado oil or ghee
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon garam masala
  • 1 (14.5 ounce) can crushed tomatoes, no sugar added
  • 1/2 cup heavy whipping cream
  • 1/4 cup full-fat unsweetened coconut cream or more heavy cream
  • 1 tablespoon erythritol or preferred keto sweetener (optional)
  • 1/4 cup water or low-sodium chicken broth
  • 2 tablespoons fresh cilantro, chopped, for garnish

Instructions

  1. Heat the avocado oil or ghee in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
  2. Reduce heat to medium. Add the chopped onion to the skillet and cook until softened, about 4 minutes.
  3. Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
  4. Stir in the cumin, coriander, turmeric, cayenne pepper, garam masala, and salt. Cook the spices for 30 seconds, stirring constantly.
  5. Pour in the crushed tomatoes and water or broth. Bring the mixture to a simmer. Scrape up any browned bits from the bottom of the skillet.
  6. Return the cooked chicken to the skillet. Reduce heat to low, cover, and simmer for 10 minutes, allowing the chicken to cook through and absorb the sauce flavors.
  7. Stir in the heavy cream and coconut cream (or extra heavy cream). If using, add the keto sweetener. Simmer gently, uncovered, for another 5 minutes until the sauce thickens slightly to your desired consistency. Do not boil after adding cream.
  8. Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.

Notes

  • For a smoother sauce, blend the cooked sauce (before adding the cream) with an immersion blender or carefully transfer to a regular blender. Return to the skillet before adding cream.
  • Serve this dish over cauliflower rice or with a side of steamed broccoli to keep the meal strictly Keto.
  • If you prefer a richer flavor, use ghee instead of avocado oil.

Nutrition

Find it online: https://savorsensations.com/keto-creamy-butter-chicken-skillet/