How I Stumbled Into This

The first time I made 5-Ingredient Keto Butter Chicken, I was half asleep after a long week and desperate for something that felt indulgent but didn’t wreck my macros. I remember the kitchen filling with the warm, tangy smell of tomato and a whisper of fenugreek, and thinking, “This tastes like a restaurant dish made in five things I already have.” If you like quick, reliable dinners — the kind that sit well in your fridge for a couple of days and still feel special — you might enjoy this too. If you’re someone who appreciates simple weeknight magic, it’s up your alley much like a cozy casserole night with a favorite five-ingredient chicken parmesan casserole I make when guests are on the way.

A Tiny Shopping List (but actually very specific)

I don’t normally shout out a list like a grocery receipt, but the exactness here matters because the balance is so simple. You’ll want 450 grams Boneless & Skinless Chicken Thighs for juiciness, 15 grams Butter for that silkiness, 1 Tsp Kasuri Methi (Dried Fenugreek Leaves) for the signature earthy note, 150 ml Tomato Puree for body and color, 100 ml Heavy Cream to fatten and smooth the sauce, 1 Tbsp Avocado Oil to get a clean sear, 50 ml Water to loosen the puree, and Salt & Pepper to taste. That’s it. Minimal shopping, maximal comfort.

The Pan Dance

There’s a rhythm to making it that I’ve fallen into — it’s equal parts sear, simmer, and patient stirring. Season chicken with salt and pepper. Heat avocado oil in a skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden and cooked through. Set aside. Those first moments when the chicken hits the hot oil are everything: you should hear a proud sizzle, and the edges will darken to a warm mahogany. I always use thighs because they forgive a little overcooking and stay tender.

Once the chicken is out, add butter to the same skillet and let it melt. That residual fond is where your flavor lives. Stir in tomato puree, add kasuri methi and water, cover and simmer 5 minutes. Lower heat and stir in cream until sauce is smooth and emulsified. Return chicken to the sauce, let simmer 1–2 minutes on low heat. Serve hot with cauliflower rice or keto naan. When you stir in the cream, fold gently and patiently — if the pan is too hot you can split the sauce, so reduce the heat and coax it together; you’ll see the color go from bright tomato to a glossy, rosy orange and the texture will thicken just enough to coat a spoon.

Small Tricks That Save the Day

I’ve learned a few tiny things that make this reliably great. First, pat your chicken dry before seasoning — the sear is better and you get a deeper color. Second, crush the kasuri methi lightly between your palms before adding it so the aroma blooms; a tiny pinch smells gigantic. Third, if your tomato puree is very thick, the 50 ml water included here is not negotiable; it prevents the sauce from tasting like concentrated tomato paste and helps simmer the flavors together. If you’re ever worried about splitting the cream, remove the pan from the heat, add the cream slowly and stir back on low to bring it back together. These are simple touches that feel like cheating because they’re so small and effective.

How to Tell It’s Done Right

There are a few signs that make me smile and say, “Yep, nailed it.” The chicken should be golden where it hit the pan and still juicy inside; if you cut into a thigh the juices run clear and the meat is tender, not chalky. The sauce should cling to the chicken — not watery, but not gluey either — with a glossy sheen from the butter and cream. Aroma is a big indicator too: you want tomato tang softened by cream, and that distant smokiness and herbaceous hit from the kasuri methi. If you have a thermometer, the chicken’s internal temperature should be about 74°C (165°F), but with thighs I often rely on feel and a little cut to check doneness because they’re forgiving.

Making It Your Own

There are ways to vary this without losing the simplicity. If you want more heat, add a pinch of chilli flakes or a splash of hot sauce when you stir in the tomato puree. For a herby lift, fold in fresh cilantro at the end for bright color. If you’re not strictly keto, try swapping half the cream for full-fat Greek yogurt for tang and a different richness. Another fun route is to play with the protein: swap the thighs for salmon fillets and reduce sear time, or use paneer for a vegetarian twist; both are quick tweaks that change the dish in delicious ways. If you like experimenting with other comfort dishes, I sometimes toggle between this and a heartier stew that’s more pasta-friendly like the cowboy butter chicken linguine I make when carbs are on the menu.

When planning ahead, it stores very well. Let it cool to room temperature and tuck it into an airtight container in the fridge for up to four days, or freeze for up to two months. Reheat gently on low with a splash of water or cream to loosen the sauce — it recovers beautifully, and leftovers often taste even better the next day. If I’m making this for meal prep, I’ll portion it over cauliflower rice and drizzle a little extra butter on top right before sealing the container so lunch feels indulgent.

A Few Personal Notes and Variations

I love this because it’s forgiving and fast, and because it reminds me of meals my family would make when time was short but the craving for comfort food was strong. One variation I adore is adding roasted bell peppers into the sauce for a slightly sweet depth. Another is stirring in a spoonful of almond butter at the end for a nutty, satiny finish if you want to bump the fat profile creatively. For something very different, reduce the tomato puree a touch and stir through spinach at the end until just wilted — it’s a green, leafy counterpoint that makes it feel lighter without losing richness. If you’re curious about adjacent recipes that riff on butter and bold flavors, I often toggle this with a coconut-scented curry like butternut chicken coconut curry or the zesty versions I use when I want sharper notes cowboy butter chicken zesty and velvety.

Conclusion

If you want the original inspiration that helped popularize this pared-down approach to butter chicken, I sometimes compare notes with Headbanger’s take and find new small tricks there; you can read that version at Headbanger’s version of 5-Ingredient Keto Butter Chicken. Give it a try on a night when you need something nourishing and straightforward — and tell me what twist you end up loving.