Keto Butter Chicken with Noodles - My favorite low-carb dish made with palmini noodles! This simple "pasta" dish is filled with juicy chicken and a flavorful butter chicken sauce.

Description

This creamy, rich Keto Butter Chicken features tender pieces of chicken in a spiced tomato-based sauce with heavy cream, giving it a luxurious, buttery texture. Served over keto-friendly noodles like zucchini or shirataki, it’s a satisfying meal that’s low in carbs and big on flavor.

Ingredients

For the Chicken Marinade:

  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • ½ cup Greek yogurt (or coconut cream for dairy-free)
  • 1 tbsp lemon juice
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • Salt and pepper, to taste

For the Butter Chicken Sauce:

  • 2 tbsp butter or ghee
  • 1 medium onion, finely chopped
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 cup tomato puree (sugar-free)
  • 1 cup heavy cream (or coconut cream for dairy-free)
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp garam masala
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish

For the Keto Noodles:

  • 2 medium zucchini, spiralized into noodles or
  • 1 package of shirataki noodles, rinsed and drained

Instructions

  1. Marinate the Chicken:
    • In a large bowl, combine the yogurt, lemon juice, garlic, ginger, and spices for the marinade.
    • Add the chicken pieces, coating them thoroughly. Marinate in the fridge for at least 30 minutes, or up to 4 hours for best results.
  2. Cook the Chicken:
    • In a large skillet over medium-high heat, add 1 tablespoon of butter or ghee. Sauté the marinated chicken until fully cooked, about 6-8 minutes, then remove and set aside.
  3. Make the Sauce:
    • In the same skillet, add the remaining butter and chopped onions. Cook until the onions are soft and golden brown.
    • Stir in the garlic and ginger, and cook for another minute.
    • Add the tomato puree, cumin, paprika, and garam masala. Cook, stirring occasionally, for 10-12 minutes, until the sauce thickens slightly.
    • Reduce the heat, then stir in the heavy cream. Season with salt and pepper to taste.
  4. Combine the Chicken and Sauce:
    • Add the cooked chicken back to the skillet and let it simmer in the sauce for 5-10 minutes, allowing the flavors to meld.
  5. Prepare the Noodles:
    • For zucchini noodles, briefly sauté them in a separate skillet over medium heat with a pinch of salt until just tender (2-3 minutes).
    • For shirataki noodles, rinse thoroughly, then cook in a dry skillet over medium heat for 3-5 minutes to remove excess moisture.
  6. Serve:
    • Plate the noodles and spoon the butter chicken over the top. Garnish with fresh cilantro.

Nutrition Facts (Per Serving)

  • Calories: 480
  • Protein: 26g
  • Total Carbs: 9g
  • Fiber: 3g
  • Net Carbs: 6g
  • Fat: 38g