Go Back
Print
Blue bowl with half butter chicken and half cauliflower rice cooked, topped with green chili pepper, sliced almonds and parsley

Paleo Butter Chicken

An easy butter chicken recipe made Paleo, using ghee to create a creamy sauce bursting with flavours. Perfect weeknight meal.
Course Dinner
Cuisine Indian, Paleo
Keyword paleo
Prep Time 15 minutes
Cook Time 35 minutes
Marinating time 30 minutes
Total Time 1 hour 20 minutes
Servings 6 people
Calories 202 kcal
Author WhittyPaleo

Ingredients

For the chicken:

  • 3-4 chicken thighs diced into medium-sized cubes
  • 1 tbsp garam masala
  • 1/2 tbsp ground cumin
  • 1 tbsp turmeric powder
  • 1/2 tbsp chilli powder
  • 1/2 tbsp smoked paprika
  • 1/4 tsp fenugreek powder
  • 1/4 tsp salt
  • 1 tbsp coconut oil

For the blender:

  • 1/2 onion
  • 1 knuckle of fresh ginger
  • 2-3 garlic cloves
  • 14 oz. canned chopped tomatoes
  • 2 tbsp freshly chopped coriander

For the sauce:

  • 2 tbsp ghee
  • 2 tbsp garam masala
  • 2 tbsp turmeric powder
  • 1 tbsp smoked paprika
  • 1 tsp chilli powder
  • 1/4 tsp kasoori methi leaves or fenugreek powder
  • 1/2 cup coconut milk
  • 1/2 tbsp honey

To top (optional):

  • cashew nuts or sliced almonds
  • sliced green chilli pepper

Instructions

  1. Firstly, marinate chicken in the seasonings. Cover and leave in the fridge for half an hour (or overnight if you are making this ahead).
  2. Next, cook your chicken in coconut oil for 5 - 7 mins until browned and cooked through. Set aside
  3. Whilst chicken is cooking, process your blender ingredients.
  4. Next, add your ghee to the pan and heat on medium high heat.
  5. Add in your sauce and seasonings and cook for 10 mins. It should be a deep brown colour now.
  6. Next, add in your coconut milk and honey. The colour should now be much lighter, closer to orange.
  7. Now, add in your chicken. Simmer on low for another 15mins.
  8. Once done, serve with some cauliflower rice, top with almonds and green chilli pepper and enjoy!

Recipe Notes

  1. You can use either chicken thighs or breasts but I prefer chicken thighs in these kind of sauces.
  2. If your sauce seems to thick whilst cooking, simply add in some water to reduce and simmer down to your desired consistency.
  3. If you find you've added too much kasoori-methi and becomes overly bitter, add a bit more honey and 1 tbsp of lemon juice to try and cut through. Adding in more turmeric seasoning will also help to cut any bitterness, I would recommend adding in ΒΌ tsp at a time.