Keto Indian Butter Chicken
Dinners + Mains

Keto Indian Butter Chicken

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Known as Makhan murg, this dish from India’s capital, Delhi, was invented as a way to repurpose leftover Tandoori chicken, reviving it by drenching it in luxurious, fragrant, creamy-buttery sauce.

Recipe from Keto-Mojo

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Keto Indian Butter Chicken
Nutrition Info Print Recipe
  • Prep: 15 m
  • Cook: 35 m
  • Total: 50 m
  • Servings:


  • 1 cup Greek yogurt full-fat
  • 1 tbsp lemon juice
  • 2 tsp ground turmeric
  • 1 tbsp garam masala
  • salt
  • pepper
  • 1 lb chicken thighs boneless, skinless, cut into 1-inch thick strips
  • 6 tbsp ghee
  • 1 tbsp ginger fresh, grated
  • 1 tbsp cumin seeds
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 Roma plum tomato diced
  • 2 Serrano peppers seeded and minced
  • 1/4 cup heavy cream
  • 2 tsp tomato paste
  • 1/4 cup almonds toasted, finely chopped
  • 1/2 cup cilantro fresh, leaves


  1. In a medium bowl with a lid, add the yogurt, lemon juice, turmeric, garam masala, 1 teaspoon salt, and 1/4 teaspoon pepper. Whisk to combine, then add the chicken and toss to coat. Cover, and refrigerate for 6 hours or overnight.
  2. In a large saucepan, melt the ghee over medium heat. Add the ginger, cumin seeds, onion powder, garlic powder, and chili powder and cook, stirring often, until golden and fragrant, about 3 minutes.
  3. Add the diced tomatoes, Serrano pepper, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook until the tomatoes and chiles soften, about 3 minutes. Add the chicken and its marinade and cook for 5 minutes. Stir in 1/4 cup water. Bring the mixture to a boil, then lower the heat to a simmer, and cook, uncovered, stirring occasionally, for 20 minutes.
  4. Stir in the cream and tomato paste, and simmer, stirring occasionally, until the chicken is cooked through and the sauce has thickened up a bit more, about 5 minutes.
  5. Stir in the almonds, garnish with the cilantro leaves, and serve.
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