📝 About This Recipe
Experience the regal flavors of Old Delhi with this luxuriously creamy Butter Chicken, meticulously re-imagined for a low-carb lifestyle. By replacing sugar with a touch of natural sweetener and focusing on high-quality fats, we preserve the authentic smoky aroma and silky tomato-based gravy that defines this iconic dish. It is a masterclass in balancing warm spices, tangy tomatoes, and rich butter without the carb-heavy additions found in many modern versions.
🥗 Ingredients
The Chicken Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into bite-sized pieces)
- 1/2 cup Greek Yogurt (full-fat and plain)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 1 teaspoon Garam Masala
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1/2 teaspoon Turmeric Powder
The Makhani Sauce
- 4 tablespoons Unsalted Butter (divided into two portions)
- 1.5 cups Tomato Puree (canned or fresh, no added sugar)
- 1/2 cup Heavy Cream (at room temperature)
- 1 teaspoon Monk Fruit Sweetener (granulated; balances the acidity of tomatoes)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms to release oils)
- 3 pieces Green Cardamom Pods (lightly crushed)
- 1 inch Cinnamon Stick
- 1 teaspoon Salt (adjust to taste)
For Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 teaspoon Heavy Cream (for drizzling)
- 1 inch Ginger (cut into thin julienne strips)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the Greek yogurt, lemon juice, ginger-garlic paste, garam masala, Kashmiri chili powder, turmeric, and a pinch of salt. Add the chicken pieces and toss until thoroughly coated. Let it marinate for at least 30 minutes, or ideally overnight in the refrigerator.
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2
Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon of butter. Once shimmering, sear the chicken pieces in batches to avoid crowding. Cook for 3-4 minutes per side until charred and slightly smoky, then remove and set aside. The chicken doesn't need to be fully cooked through yet.
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3
Wipe the skillet clean and lower the heat to medium. Add 2 tablespoons of butter along with the cardamom pods and cinnamon stick. Sauté for 1 minute until the spices become fragrant.
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4
Pour in the tomato puree. Stir well and simmer for 10-12 minutes on medium-low heat. The sauce should thicken and the fat should begin to separate from the edges.
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5
Stir in the monk fruit sweetener and salt. This step is crucial for mimicking the traditional 'Makhani' flavor profile without the glycemic spike of sugar.
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6
Add the seared chicken pieces (and any resting juices) back into the simmering tomato sauce. Stir to coat the chicken evenly.
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7
Slowly pour in the heavy cream while stirring constantly. The sauce will transform into a beautiful, silky orange hue.
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8
Add the remaining 1 tablespoon of butter and the crushed Kasuri Methi. The fenugreek is the 'secret' ingredient that provides that unmistakable restaurant-style aroma.
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9
Cover the pan and simmer gently for another 5-7 minutes until the chicken is tender and cooked through. If the sauce is too thick, add a splash of water or chicken bone broth.
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10
Remove from heat. Taste and adjust salt if necessary. Remove the cinnamon stick and cardamom pods before serving.
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11
Transfer to a serving bowl. Garnish with a final drizzle of cream, fresh cilantro, and ginger juliennes for a professional finish.
💡 Chef's Tips
Always use chicken thighs instead of breasts; they stay juicy and tender during the simmering process, which is vital for keto macros. If you don't have Kashmiri chili powder, use a mix of paprika and a tiny pinch of cayenne to get the color without too much heat. Do not skip the Kasuri Methi (dried fenugreek leaves); it is the soul of Butter Chicken and cannot be substituted with fresh fenugreek or other herbs. For an extra smoky flavor (Dhuan method), place a small hot piece of charcoal in a metal bowl inside the pot, drizzle a drop of ghee on it, and cover the pot for 2 minutes before serving. Ensure your cream is at room temperature before adding it to prevent the sauce from breaking or curdling.
🍽️ Serving Suggestions
Serve with warm Keto Garlic Naan made from almond flour and psyllium husk. Pair with buttery riced cauliflower sautéed with a pinch of cumin seeds. Enjoy alongside a fresh Kachumber salad (cucumber, tomato, and onion with lime) to cut through the richness. A crisp, dry sparkling water with a wedge of lime complements the creamy texture perfectly. Serve with a side of cooling mint and cucumber raita using full-fat Greek yogurt.