If you’ve never had butter chicken before then you are in for a treat! Butter Chicken is a mildly spiced Indian curry dish that is easy to make and packed full of flavor! I love to serve keto butter chicken over top of sautéed cauliflower rice. Another great thing about this dish is that it reheats really well as leftovers. Like chili, Butter Chicken is sometimes even better the second day! Store in an airtight container in the fridge for up to 2-3 days (Sidenote: it never lasts that long in our house!) Enjoy!
Butter ChickenPrint Pin Rate
- Melt butter in a large skillet over medium-high heat. Add onions and saute until they are lightly golden, for about 3-4 minutes. Add ginger and garlic, then cook for an additional minute until fragrant.
- Stir the tomato paste in to the onion mixture. Next, add the chicken to the hot pan. Sprinkle with garam masala, chili powder, cumin, salt, and pepper. Cook for 5-6 minutes, tossing periodically in order to brown all sides of the chicken.
- Slowly add the heavy cream and stir to incorporate all of the ingredients. Simmer on low for 8-10 minutes, stirring occasionally, until chicken reaches an internal temperature of 165 degrees and sauce has thickened. Serve over cauliflower rice and garnish with cilantro.