Fragrant Coconut & Butter Chicken
A mild, creamy curry that skips the sugar-laden jars for a fresh, spice-rich homemade sauce.
Prep
15min
Cook
30min
Total
45min
Serves
4
Per Serving
8g
Net Carbs
34g
Protein
40g
Fat
520
Calories
3g
Fibre
Nutritional information is approximate and for guidance only. Consult your GP or a registered dietitian before making significant dietary changes, especially if you have a medical condition.
🧊 Storage: Keep refrigerated and consume within 2 days of cooking. Reheat thoroughly until piping hot throughout. Do not reheat more than once.
Why You’ll Love This
Butter chicken is usually a keto dream, but restaurant versions often hide honey or sugar in the sauce. This home-cooked version uses a blend of aromatic spices and rich coconut milk (or double cream) to get that signature velvet texture without the carbs.
Ingredients
- 600g chicken thighs, cut into bite-sized chunks
- 100g full-fat Greek yoghurt (for marinade)
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp turmeric
- 2 tbsp ghee or butter
- 1 onion, very finely diced
- 3 cloves garlic, crushed
- 2cm ginger, grated
- 1 tin (400g) chopped tomatoes, blended until smooth
- 150ml thick coconut milk or double cream
- Fresh coriander for garnish
- 1 bag cauliflower rice (to serve)
Method
- In a bowl, mix the yoghurt, lemon juice, half the garam masala, and the turmeric. Toss the chicken in this mixture and marinate for at least 30 minutes (ideally 2 hours).
- Heat the ghee in a large pan. Add the onion and sauté for 10 minutes until soft and golden.
- Stir in the garlic, ginger, and the remaining garam masala. Cook for 1 minute.
- Add the chicken (and its marinade) to the pan. Brown for 5-7 minutes.
- Pour in the blended tomatoes. Cover and simmer gently for 15-20 minutes until the chicken is tender.
- Stir in the coconut milk or double cream and simmer uncovered for another 5 minutes to thicken.
- Serve over steamed cauliflower rice with a generous handful of coriander.
Tips & Swaps
- To save time, many UK supermarkets now sell pre-prepared cauliflower rice in the veg aisle.
- Silky sauce. Blend your tinned tomatoes before adding them to the pan for that signature smooth, velvet-like “butter chicken” texture.
- If you like it hotter, add a teaspoon of Kashmiri chilli powder with the spices.
Key Takeaways
- Net carbs: 8g per serving — suitable for keto and low-carb diets
- Cook time: 45 minutes total (15 prep + 30 cook)
- Key ingredient: Full-fat Greek yoghurt (essential for the marinade to tenderise the chicken thighs).
- Best for: A spice-rich, family-friendly dinner that’s naturally lower in sugar than restaurant versions.