This Easy Low Carb Butter Chicken Recipe is packed with flavor and perfect for weeknight dinners! Take a few minutes to marinade and grill chicken or use leftover or rotisserie chicken to save time.
Heat the butter in a large, deep skillet over medium to medium-high heat. Once melted, add the onion and cook 5 minutes, stirring occasionally. Stir in the garlic and ginger and cook 1 minute more, stirring constantly.
Stir in the garam masala, salt, hot sauce, tomato paste, and chicken stock. Turn the heat up and bring it to a boil, and then turn the heat down to simmer and cook (uncovered) 10 minutes, stirring occasionally.
Cool slightly, and then carefully puree the sauce in a blender or using an immersion blender. Return the sauce back to the skillet over medium heat.
Add the chicken and cook until warm, about 3 minutes. Stir in the cream, stevia, and lemon juice. Turn off the heat.
Serve the butter chicken topped with cilantro and red onion, along with cauliflower rice if desired.
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Notes
Net Carbs: 6g per serving
The nutrition info for this recipe was calculated using rotisserie chicken without any garnishes or side dishes.
If you don't have rotisserie or leftover chicken on hand, you can make chicken specifically for this dish. To do so, combine 1 ½ pounds of cubed boneless, skinless chicken breast with 2 tablespoons full-fat Greek yogurt, 2 tablespoons fresh lemon juice, 2 cloves crushed garlic, ½ tablespoon fresh-grated ginger, 1 teaspoon garam masala, ½ teaspoon salt, and ⅛ teaspoon cayenne pepper in a large bowl. Stir to combine, cover the bowl, and refrigerate at least 2 hours (or overnight). Cook the chicken skewered on a grill, in the oven, or on the stovetop.