One-Pot Keto Butter Chicken

This One-Pot Keto Indian Butter Chicken is super quick and easy to make. Not to mention it is bursting in flavors! Stick around and give this Keto Butter Chicken a shot, I promise you won’t regret it!

I love one-pot meals. The fewer dishes to wash the better, am I right? It seems nowadays there are ALWAYS dishes, or laundry, or crap to pick up off the floor. It’s like evil little elves just sneak around my house and leave messes for me all day long…

This keto butter chicken is one of my favorite meals to make when I’m sick of doing the never-ending chores.

This recipe is a little different than most, for one it has more healthy fats than the typical recipe. Believe it or not, most Butter Chicken recipes call for little to no butter.

I don’t need to tell all my keto peeps, y’all already know… But butter is freaking awesome deliciousness!

Obviously, I needed a simple keto recipe that is packed with all the magic that is butter. And that is where this recipe comes in.

This keto Indian butter chicken recipe is fast, easy to make, only dirties a single pan, and last but not least, actually has BUTTER.

I hope you love it as much as I do.

Life is short, so lets get right to it!

How to fork it up…

I am all for meal prepping. But did you know you can actually over marinate meat? In my experience, chicken seems to get over-marinated a lot faster than any other meat. Over-marinating meat results in a rubbery, though texture.

To avoid this scenario, marinate your meat no longer than the day before. Really, all you need is 30-minutes tough.

Ingredients for Keto Butter Chicken

• 1.5 lb chicken breast, cubed
• 1 14 oz can coconut cream
• 2 tbsp tomato paste
• 1 14 oz can petite diced tomatoes
• 3 tbsp butter
• 1 tbsp olive oil
• 1 cup green beans
• 1/4 yellow onion
• 1 tsp garlic salt
• 1 tsp ground ginger
• 2 tsp curry powder
• 2 tsp garam masala powder
• 2 tsp chili powder

Recipe for Keto Butter Chicken

1. Dice chicken into bite-sized pieces
2. Marinate chicken breast in 1 tbsp of olive oil and 1 tsp curry powder, garam masala, and chili powder, for at least 30 minutes
3. In a large skillet, add butter and onion. Cook on low heat, until translucent.
4. Add chicken to the pan and cook on medium-high heat, until done.
5. Drain excess water from diced tomatoes.
6. Add coconut cream, tomato paste, diced tomatoes, and rest of spices to the pan. (1 tsp garlic salt, ginger, curry powder, garam masala, and chili powder)
7. Stir together and let simmer on medium-low heat for 10 minutes, or until sauce is thickened.
8. Add green beans and simmer an additional 5 minutes.
9. Top with cilantro if desired.
10. Enjoy!