Butter Chicken
Indian
Intermediate
Main CourseKeto Butter Chicken Recipe Using Almond Cream For Rich Gravy
Butter Chicken
70 mins
Cooking Time
Intermediate
Difficulty
25
Ingredients
Non Veg
Diet
This keto butter chicken relies on almond cream instead of cashews or dairy cream to achieve depth without spiking carbs. The method focuses on fat-first cooking, restrained onion use, and staged spice addition so the gravy thickens naturally. Chicken thighs are lightly seared, then simmered gently to absorb flavour while staying tender and juicy.
Ingredients
UNITSIngredients
For Chicken Marinade:
500 gChicken thigh pieces (boneless, skinless)
3 tbspFull-fat Greek yoghurt (unsweetened)
1 tspGinger paste
1 tspGarlic paste
1 tspKashmiri red chilli powder
¼ tspTurmeric powder
½ tspGaram masala
1 tspSalt
1 tspLemon juice
For Almond Cream:
30 gRaw almonds (soaked 6–8 hours, peeled)
¼ cupWarm water
For Gravy:
3 tbspButter
1 tbspGhee
2 podsGreen cardamom
1Bay leaf
80 gOnion (finely chopped)
1 tspGinger paste
1 tspGarlic paste
200 gTomato puree (fresh, strained)
½ tspKashmiri red chilli powder
1 tspCoriander powder
½ tspGaram masala
1 tspKasuri methi (crushed)
to tasteSalt
as neededWater (up to ½ cup)