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April 13, 2026 Christine Maar

Keto Butter Chicken - Batch-cook and Freezer Friendly

🔥 Trending Recipe
Batch Cook · Indian · Keto

Keto Butter Chicken with Cauliflower Rice

The most popular keto recipe trending right now — tender chicken thighs simmered in a velvety, golden sauce of tomatoes, butter, cream, and warm Indian spices. It tastes like your favorite takeout but fits your macros perfectly. The sauce actually gets better after freezing as the spices meld together.

Keto Trending Freezer-Friendly Under 500 Cal Gluten-Free
50m
Total Time
8
Servings
460
Calories
32 oz
Container
28g
Fat
40g
Protein
8g
Net Carbs
~460
Calories
1

Ingredients

Butter Chicken
3 lbs boneless skinless chicken thighs, 1.5-inch pieces
3 tbsp butter
2 tbsp olive oil
1 large yellow onion, finely diced
6 garlic cloves, minced
2 tbsp fresh ginger, grated
2 tbsp tomato paste
1 can (14.5 oz) crushed tomatoes
1 cup heavy cream
Spice Blend
2 tbsp garam masala
1 tbsp ground turmeric
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground coriander
½ tsp cayenne pepper (adjust to taste)
½ tsp ground cinnamon
2 tsp salt
1 tsp black pepper
Cauliflower Rice & Garnish
2 lbs riced cauliflower (fresh or frozen)
1 tbsp butter
1 tsp salt
¼ cup fresh cilantro, chopped
2

Instructions

1

Build the Spice Blend & Season Chicken

In a small bowl, combine the garam masala, turmeric, cumin, smoked paprika, coriander, cayenne, cinnamon, salt, and pepper. Set aside. Season the chicken pieces with about one-third of the spice blend and toss to coat evenly.

2

Sear the Chicken

Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Working in two batches, sear the chicken pieces until golden brown on the outside — about 2 minutes per side. They don't need to be cooked through. Transfer to a plate.

⏱ 8 minutes
3

Cook Aromatics & Bloom Spices

In the same pot, melt the butter over medium heat. Add the diced onion and cook until softened and turning golden. Add garlic and ginger, stir for 1 minute until very fragrant. Add the remaining spice blend and tomato paste. Stir constantly for 1 minute — the spices should darken and become intensely aromatic.

⏱ 7 minutes
4

Build the Sauce

Add the crushed tomatoes and stir well, scraping up any browned bits from the bottom. Simmer for 5 minutes until the sauce thickens slightly. Stir in the heavy cream until smooth and the sauce turns a rich, golden-orange color.

⏱ 5 minutes
5

Simmer Chicken in Sauce

Return the seared chicken and any accumulated juices to the pot. Stir to coat every piece in sauce. Reduce heat to low and simmer gently, partially covered, until the chicken is cooked through and tender and the sauce has thickened to a velvety consistency.

⏱ 20 minutes
6

Cook Cauliflower Rice

While the chicken simmers, melt butter in a large skillet over medium-high heat. Add the riced cauliflower and cook, stirring frequently, until heated through and any excess moisture has evaporated. Season with salt.

⏱ 6 minutes
7

Taste, Portion & Store

Taste the butter chicken sauce and adjust salt, pepper, and cayenne to your preference. Scoop cauliflower rice into bowls or containers, top with butter chicken and sauce, and garnish with fresh cilantro. For meal prep, cool completely, then portion into 32 oz containers. Freeze for up to 3 months.

Prep Notes & Tips

  • Container: Use 32 oz (4-cup) round or rectangular containers. The butter chicken is saucy — round containers with snap lids prevent leaking. Use 2-compartment containers to keep the cauli rice and chicken separated until reheating.
  • Freeze butter chicken + sauce: This is one of the best freezer meals you can make — the sauce actually improves as the spices meld. Freeze for up to 3 months. Reheat from frozen in the microwave (5–6 min, stirring halfway) or in a saucepan over medium-low heat for 12–15 min, adding a splash of cream or water if the sauce thickens.
  • Cauliflower rice: Freeze alongside the chicken or separately. It reheats well from frozen — 2–3 minutes in the microwave.
  • Spice level: As written, this is medium heat. For mild, skip the cayenne. For spicy, increase cayenne to 1 tsp and add 1 minced serrano pepper with the garlic.
  • Cream substitute: Full-fat coconut cream works beautifully in place of heavy cream — it adds a subtle sweetness that pairs well with the spices and saves a few calories.
  • Volume boost: Stir in 2 cups of fresh baby spinach in the last 2 minutes of simmering — it wilts into the sauce and adds bulk with virtually no calories.
Filed in: Batch Cooking, Food Prep, Indian, Keto
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