Okay, let’s just say that butter chicken is already a legend of comfort food legend. But do you transform it into a keto -friendly dinner without losing the creamy, cozy kindness? Yes, that makes this recipe.

We speak of tender chicken, swim in a rich coconut -curry -curry butter sauce, which is sprinkled just enough so that they have taken over from a chic place, but it is their kitchen … and they wear socks with holes.

And when you sit there and think that keto eating means boring or dry, it laughs in the face of dry chicken.

What is Keto Coconut Curry Butter Chicken anyway?

In simple words: it is butter chicken … but friendlier to your carbohydrate number.

Normal butter chicken uses cream, sugar and sometimes flour or corn starch to thicken the sauce. We skip this chaos and let coconut milk, butter and spice raise the whole heavy.

Aroma is still full. Sauce is still rich. And nobody is missing bread because the sauce honestly deserves all its attention.

What you need (simple stuff, no strange ingredients)

For the chicken:

• 1.5 pounds of bone -free chicken legs (breasts work, but thighs love curry more)

• Salt & pepper

• 2 tablespoons of butter or ghee (yes, real butter – no margarine gravy)

For the sauce:

• 3 tablespoons of butter (again … butter is the star)

• 1 small onion, finely chopped

• 4 cloves garlic, chopped

• 1 tablespoon of fresh ginger, chopped

• 2 TSP Garam Masala

• 1 TSP turmeric

• 1 teaspoon ground coriander

• 1 tl paprika

• 1 TL chilipulver (optional for heat lovers)

• 1 TL cumin

• 1/2 TL Cinnamon (trust me, it works)

• 1 cup of coconut milk full fat (from a can, not the aqueous cardboard stuff)

• 1/2 cup of chicken broth (low sodium)

• Salt to taste

• Fresh coriander, chopped for garnish

• Press Lime to the end (Game Changer)

Optional unusual add-ons for serving:

• Flower rice (easy to make or make frozen)

• Roasted broccoli

• Cut cucumber with salt and lemon

• Keto Naan when you feel out

Step by step (because nobody likes guessing)

Step 1: season & fry the chicken

Start with your chicken leg. Pat ‘you dry with paper towels. Moisture is the enemy of good browning.

Salt and pepper both sides as they mean.

Heat 2 tablespoons of butter in a pan over medium heat. Add the chicken and let it sit there-don’t put it there for about 4-5 minutes per side until it is golden brown and cooked.

Pull them out and put them aside.

Step 2: Build this crazy good sauce

In the same pan (not cleaning – aroma sits right there), add 3 tablespoons of butter.

Throw on the onion. Cook for 3-4 minutes until soft.

Add garlic and ginger. Stir to fragrant (approx. 1 minute – your kitchen will smell after a dream).

Throw all of your dry spices: Garam Masala, turmeric, coriander, paprika, cumin, chilipulver and cinnamon. Stir it around for about 30 seconds. Wake up these spices.

Step 3: Make it creamy without cream

Pour in the coconut milk and chicken broth. Stir and let it simmer for 7-10 minutes. You want it a little thicker, but still cheeky enough to coat the chicken.

Taste good. Salt, if it takes.

Step 4: bring the chicken back

Suck in slices or leave it completely, your call. Add the chicken back into the sauce. Spoon this liquid gold over it.

Simmer on low heat for another 5-7 minutes. Let the flavors become friendly.

End with a press lime. Garnish with coriander.

The best keto plate of all time (how to serve it properly)

Look … Nobody prevents you from eating this directly from the pan – but if you choose this full table flex, you can add the following:

• Large block of cauliflower rice (takes this sauce as rice without carbohydrates)

• Roasted broccoli thrown with olive oil and salt

• Fresh cucumber slices with a pinch of salt and lemon

• Sprinkle roasted coconut flakes if you like a little crunch

Plate everything up, pour additional sauce everywhere, maybe take a spoon because forks alone are not enough.

Why this recipe works (real conversation)

→ Chicken legs remain juicy, even if they are distracted in the middle of the cook.
→ coconut milk replaces cream perfectly for keto and adds a subtle sweetness.
→ Butter makes everything rich and in restaurants without needing additional garbage.
→ spices bring warmth, depth and balance, so that everyone hits bite differently.
→ Lime and coriander illuminate the whole thing so that it doesn’t feel difficult.

Remains? Even better.

To be honest, this meal the next day? Stunning.

Fridge overnight = all spices become the best friends. Carefully heat it in a pan (microwave if you can avoid it) with a dash of chicken broth or coconut milk to loosen the sauce.

Or crush the remaining chicken and fill it in lettuce cups.

Or eat it cold like a wild one. No judgment.

Tips (by someone who has done this too often)

• If you cook again with spices, you should make the chilipulver easy until you know your heat level.

• Coconut milk brands vary – thicker is better. Shake the can before opening.

• No fresh ginger? Powder works if necessary (but fresh like 10 times better).

• Hasser from Coriander can skip it – cut green onions also work great.

• Do you want it milk -free? Exchange butter for coconut oil – still delicious, but less creamy.

Nobody asked the conclusion, but they still get them

Do you know these dinner that taste expensive? Where you sit back like … I did that? Me??

Yes, this is this meal.

Lust enough for the appointment. Simply enough for week. Comfort enough for bad days. And keto enough for everyone who counts carbohydrates, but still real food that does not taste like nutritional penalty.

Press