Best Paleo Indian Butter Chicken

If you love Indian food, you will love our Paleo version of butter chicken. Tender chicken thighs are diced and seasoned with garam masala and cayenne pepper. The chicken is seared on all sides and joined together in a sauce made from caramelized garlic, onions sauteed in garam masala, chili powder, and ground cumin. The sauce is brought together with tomato puree and deliciously creamy coconut milk. Our butter chicken recipe is really easy to make and would be great to add to your list of Paleo recipes.

What are the best chicken thighs to use?

Please find chicken thighs that are boneless and skinless to make the prep process easier.

Do I have to use ghee in this recipe?

Ghee is a traditional fat in Indian recipes and adds a distinct flavor, but feel free to use avocado oil or olive oil in this recipe instead.

What is the best coconut milk to use for this recipe?

Please use canned coconut milk as it is typically free of gums (which are not allowed on the Paleo diet) and is higher in fat. Coconut milk in cartons is watered down and very low in fat. On the Paleo diet, fat from coconut milk is beneficial!

Why are the aromatics cooked with the spices for so long?

This method is prevalent in Indian cooking and allows the development of deep flavor in the sauce. Cooking the spices with the onions allows the spices to “bloom” in flavor and toasts them for an overall nutty and roasted flavor. Do not skip this step!

To make the ultimate pairing, serve this with other beautiful Paleo recipes like this Low Carb Paleo Flourless Chocolate Cake:

https://www.carbmanager.com/recipe-detail/ug:50ebb3a25d81419288ebbaa96fc7c76c/low-carb-paleo-flourless-chocolate-cake

Net Carbs

6.9 g
Fiber

5.3 g
Total Carbs

17.3 g
Protein

19.1 g
Fats

15.2 g

268 cals

Quantity

Serving Size

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Ghee

2 tbsp
Onion

1 cup, chopped
Garlic

2 clove
Ginger

0.5 tbsp, sliced
Garam masala

1 tsp
Chili powder

1 tsp
Cumin, ground

1 tsp
Canned Coconut Milk

5 fl oz
Tomato Puree / Concentrate / Paste

1 cup
Warm Water

4 oz
Chicken Dark Meat Thigh Only Enhanced Raw

1 lb
Salt, sea salt

1 tsp
Garam masala

1 tsp
Cayenne

1 tsp
Bay Leaf

1 leaf
Ghee

2 tbsp
Cauliflower rice

24 oz

Step 1

Preheat a large nonstick skillet over medium-high heat. Once hot, add the ghee and allow it to melt in the pan. Once the fat is hot, add in the minced garlic, minced ginger, and diced onions. Saute them for 30 seconds to one minute, stirring them occasionally. Next, add one teaspoon of garam marsala, one teaspoon of chili powder, and one teaspoon of ground cumin. Continue sauteing this mixture until very caramelized. Feel free to turn the heat down to low. Cook occasionally, stirring for about 3-5 minutes until everything is nicely softened and browned.
Step 2

Next, add the coconut milk and tomato puree. Stir well to combine the ingredients to make a thick sauce. Next, add 4 ounces of water and stir well to loosen the sauce. Add one bay leaf and allow to simmer for 3-5 minutes on low. Pour the sauce into a medium-sized bowl and set aside.
Step 3

Season the diced chicken thighs with 1 teaspoon of sea salt, 1 teaspoon of garam masala, and 1 teaspoon of cayenne pepper. Add 1 tablespoon of ghee to the pan and allow it to melt. Then add the seasoned diced chicken thighs into the pan. Cook them until nicely browned all over.
Step 4

Add back the sauce and cook until the chicken is cooked all the way through. If the sauce is too thick, add small amounts of water until the sauce loosens. Taste adding more sea salt if desired. Serve immediately over hot cauliflower rice.