Craving a rich, aromatic curry but want to keep it keto? This Butter Chicken Style Skillet delivers all the classic flavours of your favourite Indian takeaway, without the carbs. Succulent chicken thighs are seared until golden, then simmered in a silky, spiced tomato and cream sauce that’s loaded with warming spices and finished with a generous knob of butter.
This one-pan meal is perfect for busy weeknights—ready in under 40 minutes and requiring minimal prep. You’ll love how the sauce clings to every bite of chicken, making it deeply satisfying and perfect for scooping up with keto naan or spooning over cauliflower rice.
With just 8 simple ingredients and no complicated steps, this recipe is approachable for cooks of all levels. It’s naturally gluten-free, low in carbs, and high in flavour, making it a crowd-pleaser for anyone following a keto or low-carb lifestyle.
At a glance
- Time: 40 minutes
- Difficulty: Easy
- Servings: 4
- Cost: Affordable
Macros (per serving)
- Protein: 27 g
- Fat: 25 g
- Carbs: 5 g
- Energy: 340 kcal
Ingredients
- 600g Chicken thighs, boneless skinless (Cut into bite-sized pieces)
- 60g Unsalted butter (Divided)
- 120ml Double cream
- 60g Tomato purée
- 3 Garlic cloves (Finely minced)
- 2 tsp Garam masala
- 1 tsp Ground cumin
- 1 tsp Salt (Or to taste)
Equipment Needed
- Large non-stick skillet
- Chopping board
- Sharp knife
- Measuring spoons
- Wooden spoon
Steps
- Heat half the butter (30g) in a large non-stick skillet over medium-high heat until foaming.
- Add the chicken pieces in a single layer. Sear for 3–4 minutes per side until golden and just cooked through. Remove to a plate and set aside.
- Reduce heat to medium. Add remaining butter to the skillet, then add garlic. Sauté for 1 minute until fragrant but not browned.
- Stir in garam masala, cumin, and salt. Cook for 30 seconds to bloom the spices.
- Add tomato purée and cook, stirring, for 2 minutes until thickened and deepened in colour.
- Pour in double cream and stir until the sauce is smooth and bubbling gently.
- Return the chicken and any juices to the skillet. Simmer for 5–7 minutes, stirring occasionally, until the chicken is heated through and the sauce is thick and glossy.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh coriander if desired.
Allergens & Swaps
Allergens:
Recipe contains: dairy
Potential swaps:
- Double cream → Coconut cream — For a dairy-free version with a subtle coconut flavour.
- Butter → Ghee — For a richer, more traditional flavour.
- Chicken thighs → Chicken breast — For a leaner option; reduce cooking time to avoid dryness.
Serving Ideas
- Cauliflower rice – Absorbs the creamy sauce and keeps it low-carb.
- naan – Perfect for scooping up every bit of the rich curry.
- Sautéed spinach – Adds colour and extra nutrients to your plate.
Additional Info
Chefs Tips
- For extra depth, marinate the chicken in a little yoghurt and spices for 30 minutes before cooking (omit yoghurt for strict keto).
- Let the sauce simmer gently to avoid splitting the cream.
- Garnish with fresh coriander and a squeeze of lime for brightness.
Variations
- Add a handful of baby spinach to the sauce for extra greens.
- Stir in a pinch of smoked paprika for a subtle smoky note.
- Swap chicken for paneer cubes for a vegetarian twist (not strict keto).
Troubleshooting
- If the sauce splits, whisk in a splash of hot water and stir vigorously.
- If the sauce is too thick, thin with a little extra cream or water.
- If the chicken is tough, it may be overcooked—use thighs for best results.
Storage & Reheating
Store cooled leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Fridge: up to 3 days
- Freezer: up to 2 months
- Reheat: Reheat gently in a skillet over low heat, adding a splash of water or cream if needed to loosen the sauce.
Ingredient Spotlight
Chicken thighs: Juicy and flavourful, thighs stay tender during simmering and absorb the spices beautifully.
Garam masala: A fragrant Indian spice blend that gives the dish its signature warmth and complexity.
Double cream: Creates a rich, silky sauce while keeping carbs low.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast works well—just reduce the cooking time slightly to prevent it from drying out.
Is this recipe spicy?
No, it's aromatic and mild. Add chilli powder or fresh chilli if you prefer heat.
Can I make this dairy-free?
Yes, swap the butter for ghee or coconut oil and use coconut cream instead of double cream.
How do I store leftovers?
Cool completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 2 months.
What can I serve with keto butter chicken?
Cauliflower rice, keto naan, or sautéed greens are all excellent low-carb sides.
Butter Chicken Style Skillet – Creamy Low-Carb Indian Dinner
Ingredients
- 600g Chicken thighs, boneless skinless (Cut into bite-sized pieces)
- 60g Unsalted butter (Divided)
- 120ml Double cream
- 60g Tomato purée
- 3 Garlic cloves (Finely minced)
- 2 tsp Garam masala
- 1 tsp Ground cumin
- 1 tsp Salt (Or to taste)
Instructions
- Heat half the butter (30g) in a large non-stick skillet over medium-high heat until foaming.
- Add the chicken pieces in a single layer. Sear for 3–4 minutes per side until golden and just cooked through. Remove to a plate and set aside.
- Reduce heat to medium. Add remaining butter to the skillet, then add garlic. Sauté for 1 minute until fragrant but not browned.
- Stir in garam masala, cumin, and salt. Cook for 30 seconds to bloom the spices.
- Add tomato purée and cook, stirring, for 2 minutes until thickened and deepened in colour.
- Pour in double cream and stir until the sauce is smooth and bubbling gently.
- Return the chicken and any juices to the skillet. Simmer for 5–7 minutes, stirring occasionally, until the chicken is heated through and the sauce is thick and glossy.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh coriander if desired.
Allergens & Swaps
Allergens: dairy
- Double cream → Coconut cream — For a dairy-free version with a subtle coconut flavour.
- Butter → Ghee — For a richer, more traditional flavour.
- Chicken thighs → Chicken breast — For a leaner option; reduce cooking time to avoid dryness.
Nutrition (per serving)
- Protein: 27 g
- Fat: 25 g
- Carbs: 5 g
- Energy: 340 kcal
