Keto Indian Butter Chicken

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. Here, it’s made with fresh chicken, but you could also make just the sauce to accompany cooked chicken (adjusting the macros, of course). Serve it solo or add cauliflower rice and recalculate the macros. Note: this recipe requires you marinate the chicken for 6 hours, so plan accordingly. 
Serves 4 One Serving: 1/4 of a 4 serving recipe

Ingredients List

  • 1 cup full-fat Greek yogurt
  • 1 Tbsp lemon juice
  • 2 tsp ground turmeric
  • 1 Tbsp garam masala (a dried spice blend available in well-stocked grocers)
  • 1-1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 pound boneless, skinless, chicken thighs, cut into 1/2-inch-thick strips
  • 6 Tbsp (3 oz) ghee (clarified butter)
  • 1 Tbsp grated fresh ginger
  • 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 finely chopped toasted almonds
  • 1/2 cup fresh cilantro leaves
+ Add Recipe to Shopping List


  • In a medium bowl with a lid, add the yogurt, lemon juice, turmeric, garam masala, half of the salt, and half of the pepper. Whisk to combine, then add the chicken and toss to coat. Cover, and refrigerate for 6 hours or overnight.
  • 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.
  • Add the diced tomatoes, Serrano pepper, the remaining salt and 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. 
  • 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.
  • Stir in the almonds, garnish with the cilantro leaves, and serve. 


RecipeEric Lundy

PhotographyErin Ng

4 reviews

  1. 5 stars
    Absolutely delicious. Only downside is I’m liable to overeat. I had over cauliflower rice. I may add sliced mushrooms next time.

  2. 5 stars
    This is my favorite recipe on the site. It’s so tasty. The almonds are key and it goes great over cauliflower rice. Make sure to factor in the time for marinating.

  3. 5 stars
    This was tasty! I used hot chili for a little kick. Put it over steamed broccoli. Delish!


Your email address will not be published. Required fields are marked *

Your Rating

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Featured Recipes


Not on our mailing list?
Sign up and get 5 Fabulous French Recipes! Oui s'il vous plaît!

At Keto-Mojo, we believe in sharing—sharing important keto community news, science and studies, great keto recipes, products we love, and profiles of people that inspire us.

Join our community now and fall in love with 5 new French recipes!

Show Buttons
Share On Twitter
Hide Buttons