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Easy Low Carb Butter Chicken

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.
Course Main Course
Cuisine Indian
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 6 servings
Calories 174kcal


  • 4 tablespoons unsalted butter
  • 1 medium onion chopped
  • 4 large cloves garlic minced
  • 1 tablespoon fresh-grated ginger
  • 1 tablespoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon hot sauce or more to taste
  • 5 tablespoons tomato paste
  • 2 cups low-sodium chicken stock
  • 4 cups cooked chopped chicken rotisserie chicken works well (see notes)
  • 1/2 cup heavy whipping cream
  • 10 drops liquid stevia
  • 1 tablespoon fresh lemon juice
  • Fresh cilantro leaves for garnish
  • Diced red onion for garnish
  • Cauliflower rice for serving (optional)


  • 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.



  • 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 1/2 pounds of cubed boneless, skinless chicken breast with 2 tablespoons full-fat Greek yogurt, 2 tablespoons fresh lemon juice, 2 cloves crushed garlic, 1/2 tablespoon fresh-grated ginger, 1 teaspoon garam masala, 1/2 teaspoon salt, and 1/8 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.


Calories: 174kcal | Carbohydrates: 7g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 544mg | Potassium: 263mg | Fiber: 1g | Sugar: 3g | Vitamin A: 730IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 1mg