Keto Butter Chicken (Family Favorite)
Keto · 4 servings · US measures · 60 min publisher preparation per four-serving batch
Total time: 90 min
Keto Butter Chicken (Family Favorite). Original recipe adapted with source quantities and workflow.
Follow the cooking flow and check each component at the stated endpoint.
The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.
Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.
Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.
| Cut chicken into bite-sized pieces. Allow 1 hour for refrigerated marination. | ||
| Check poultry or reheated cooked chicken reaches 165°F at the thickest center. | ||
| Marinate chicken in yogurt mixture chilled 1 h; sear in avocado oil medium-high about 8 min to 165°F and pour off liquid. | Add remaining garlic, ginger, salt and spices 1 min; add tomato products, cream and butter, thicken; garnish cilantro. | |
Ingredients
- ⅔ cup Greek Yogurt
- ⅔ tbsp Ginger paste
- 2 clove Garlic, minced
- ⅔ tsp Kosher salt
- ⅓ tsp Black pepper
- 1 ⅓ lb Boneless skinless chicken thighs cut into bite size chunks
- 1 ⅓ tbsp avocado oil
- ⅔ tsp Kosher salt
- 2 ⅔ clove Garlic, minced
- 1 ⅓ tbsp Ginger paste
- 1 ⅓ tsp Garam Masala
- 1 ⅓ tsp Smoked paprika
- 5.3 oz Tomato saucesource uses one 8-ounce container
- 1 ⅓ tbsp Tomato paste
- ⅓ cup Heavy cream
- 2 tbsp Butter
- Not specified Fresh cilantro for garnishSource does not state an amount; measure to taste or as needed. Optional; excluded or included as stated in the publisher nutrition.
Before you start
- Lidded skillet
- Mixing bowl
- Instant-read thermometer
Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.
Cook
- Marinate
Stir yogurt, marinade ginger, marinade garlic, first salt portion and pepper together. Coat chicken and refrigerate for 1 hour.
- Cook
Heat the listed avocado oil in a large skillet over medium-high. Cook chicken through to 165°F, about 8 minutes. Pour off liquid released by the chicken and marinade so the sauce stays thick.
- Sauce
Stir in the remaining garlic, ginger and salt, plus garam masala and smoked paprika. Cook 1 minute. Add tomato sauce, tomato paste, cream and butter; cook a few minutes until thickened.
- Serve
Add the optional cilantro garnish. Cauliflower rice is a serving suggestion rather than a measured part of this recipe.
Where your attention goes
Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.
Why this works
Nutrition per serving
Calories: 341 kcal; protein: 32.0 g; total carbs: 9.0 g; fiber: 2.0 g; net carbs: 7.0 g
Publisher estimate per original portion; proportional ingredient scaling preserves that portion.
Listed allergens: milk. Check purchased labels and cross-contact.
First-cook checks
- The publisher lists avocado oil without placing it; this adaptation uses it to sear the chicken.
- The publisher lists 30 minutes of cooking. Its timed steps cover approximately 8 minutes for chicken and 1 minute for spices; sauce thickening has no stated duration.
- Ingredient quantities are scaled from 6 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
- Adapted from Jennifer Banz. This adaptation has not been kitchen-tested.
- Safe doneness checks are added to the publisher method; timers alone do not establish doneness.
Leftovers
Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.
Sources
- Jennifer Banz: Keto Butter Chicken (Family Favorite)
https://jenniferbanz.com/keto-butter-chicken - FoodSafety.gov: safe minimum internal temperatures
https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.