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5 from 10 votes

Keto Butter Chicken Recipe (Instant Pot)

A classic Indian dish made low carb! This Instant Pot Keto Butter Chicken Recipe features tender chicken breast in a deliciously creamy, buttery, tomato-based sauce served over a bed of cauliflower rice. It comes together in 30 minutes and makes a healthy, satisfying meal for those busy weeknights!
Prep Time10 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: Keto, Paleo, Whole30
Diet: Gluten Free
Keyword: Instant Pot Butter Chicken, keto butter chicken
Method: Instant Pot
Servings: 5 servings
Author: Ashley McCrary

Ingredients

  • 2 pounds boneless skinless chicken breasts diced
  • 1-15 ounce can of crushed tomatoes
  • 2 tablespoons avocado oil
  • 1 large white onion diced about 1 cup
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 teaspoon garam masala
  • 1 1/2 tsp chili powder
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoon cumin powder
  • 1 teaspoon ground coriander
  • OPTIONAL: For spicy add ½ teaspoon cayenne pepper
  • 1 cup unsweetened coconut milk canned or heavy cream if not dairy-free
  • 1/4 cup chicken broth
  • 1 tsp sea salt
  • 2-3 tablespoons ghee or butter vegan butter for dairy-free
  • Fresh cilantro for garnish

Instructions

  • Set your Instant Pot to sauté mode. Add avocado oil. Add the chopped onion to the Instant Pot and cook until it becomes soft and translucent about 3-4 minutes.
  • Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
  • Add the spices (turmeric, cumin, coriander, paprika, garam masala, chili powder, cayenne pepper, and salt) to the Instant Pot. Stir well to coat the onions and spices evenly.
  • Add the chicken pieces to the Instant Pot and cook for 2-3 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
  • Pour in the crushed tomatoes and chicken broth, and give everything a good stir to combine.
  • Close the Instant Pot lid and set the valve to sealing. Pressure cook on high pressure for 8 minutes.
  • Once the cooking time is complete, allow for a natural pressure release for about 5 minutes, then carefully do a quick release of any remaining pressure.
  • Open the Instant Pot lid and stir in the 2 tablespoons of butter and the heavy cream. Taste and adjust the seasoning if needed.
  • Serve the butter chicken over cauliflower rice for keto or cooked basmati rice/naan, garnish with chopped fresh cilantro.

Notes

Alternative Cooking Methods

Yes! You can make it on the stovetop or even in the crock pot. For more details, see below for the exact instructions.

Crock-Pot Version

  1. First, heat the onions and garlic with olive oil for about 30 seconds. 
  2. Add in all the spices along with the chicken broth and stir. 
  3. Transfer the onions to a 6-quart or larger slow cooker. 
  4. Add in the diced chicken, ghee, and then top with tomato sauce. 
  5. Stir to combine. Cover and cook on high for 2 1/2 hours or on low for 4 to 6 hours until the chicken is cooked through and reaches 165F. 
  6. Once the chicken is done cooking, add in the coconut milk and stir to combine. 
  7. Serve over cauliflower rice and garnish with fresh cilantro.

Stove-Top Version

  1. Heat the onions and garlic with olive oil for about 30 seconds in a large pot or extra large skillet on the stove over medium heat.
  2. Add in all the spices along with the chicken broth and stir and heat in your hot skillet for around 3 minutes. 
  3. Add in the diced chicken, ghee, and then top with tomato sauce. Stir to combine. 
  4. Cover and cook on medium high heat for 15-20 minutes until the chicken is cooked through and reaches 165F. 
  5. Once the chicken is done cooking, add in the coconut milk and stir to combine. 
  6. Serve over cauliflower rice and garnish with fresh cilantro.

Serving Tips

  • Cauliflower Rice (For Keto, Whole30, and Paleo)
  • Naan and regular rice (NOT Keto, Whole30 and Paleo)
  • Steamed veggies
  • Quinoa (NOT Keto, Whole30 and Paleo)
  • Sautéed green beans

Storage Tips

Store leftovers in an airtight container for up to 4 days. Reheat in the microwave and serve with a fresh batch of riced cauliflower.
To freeze, let the keto butter chicken cool completely. Then, store in a freezer bag or freezer-safe container for up to 3 months. Defrost overnight in the refrigerator and reheat.

Nutrition

Calories: 301kcal | Carbohydrates: 5g | Protein: 36g | Fat: 14g | Sodium: 503mg | Fiber: 2g | Sugar: 2g