I am a big proponent of flavor when you are trying to stick to a diet. Boredom has always been the downfall when a diet fails for me. That is why you will see a lot of Indian, Asian, Mexican, etc. recipes from me.
Don’t get me wrong.
I loves me some good ol’ fashioned American grub, and we eat plenty of that too.
But, especially when I feel those carb cravings hit, I reach for some spice instead of the bread, or pasta, and that seems to keep my tummy, and taste buds, happy 😊
What is Butter Chicken?
Butter Chicken, also referred to as Murgh Makhani, is a traditional Indian dish originating from Northern India in 1948.
Similar to Chicken Tikka Masala, Butter Chicken is one of the most popular curries at Indian restaurants around the world. Tender chicken pieces enveloped in an aromatic and incredibly creamy curry sauce, this Low Carb Butter Chicken recipe is one of the best you will try!
FAQ ABOUT LOW CARB BUTTER CHICKEN
Can I use chicken breasts instead of chicken thighs? If you prefer chicken breasts you can use them. I use chicken thighs for two reasons. The first being that they are higher in fat content so it makes it much easier to hit my fat macros. If you are not keto, or low carb/high fat, by all means, grab those chicken breasts.
Do I have to use fresh ginger and garlic? I have only used fresh ginger and garlic in this recipe but if you would prefer to use powder I would use 1/4 teaspoon of ground ginger for every 1 tablespoon of fresh ginger called for in a recipe and use 1/8 teaspoon of garlic powder in place of each clove.
Can I use bottled lemon juice? I am a stickler for using fresh if I can but, if you would prefer bottled lemon juice I would use bottled organic lemon juice because it is without additional preservatives and has a taste closer to that of fresh juice than the standard bottled juice.
Can I use chicken stock instead of chicken bone broth? I use bone broth, either homemade or this brand, because it is lower in carbs.
Do I have to use Swerve? You can use whatever granulated sugar substitute you prefer. I name Swerve only because that is what I used for this specific recipe, but I have used many different ones in a variety of recipes and they all taste pretty similar.
Mix together all ingredients for the chicken in a medium bowl. Cover and refrigerate at least 4 hours, preferably 24 hours.
Heat the butter over medium-high heat in a large skillet. Take the chicken out of the Marinade, do not wipe the marinade off of the chicken.
Place chicken in the skillet with the garlic and the ginger and cook for around 3 minutes.
Add the tomato paste, bone broth, swerve, salt, and heavy cream.
Bring to a boil, then reduce to simmer and cook for 20 minutes.
Taste and add salt if needed.
Serve hot over coconut lime cauliflower rice.
Top with chopped cilantro if using.
Sat. Fat (grams)
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
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Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….