Keto Butter Chicken

Butter chicken lives on finely balanced fat and tomato acidity. Strip out the tomato entirely and the dish loses structure; rely on it too heavily and carbs climb. This version uses tomato paste sparingly—just enough to anchor the cream sauce and build depth—then amplifies richness with pure ghee and butter so the chicken stays tender even during a 40-minute simmer. The result is a sauce that coats rather than drenches, thick enough to cling to the meat and yogurt-tanginess to lift it.

At 310 calories, this serves three and hits 32g protein per bowl with just 5g carbs. Medium spice comes from red chili powder and garam masala; fenugreek leaves (crushed as you add them) bring a subtle bitterness that traditional versions depend on for complexity. The common mistake: rushing the onions. They need 8–10 minutes over medium-low heat to soften and caramelize; this sweetness becomes the base your cream builds on. Make it the night before if you can; flavors deepen and the fat sets slightly, making reheating less risky for the cream.