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Paleo Butter Chicken

  • Recipe Submitted by on

Category: Healthy Recipes, Main Dish, Chicken

 Ingredients List

  • Marinade
  • 2 lbs Chicken Thighs (boneless and skinless), cut into smaller pieces
  • ½ cup Coconut Cream (refrigerate can of Coconut Milk overnight and use the cream on top of the can or use ½ cup of this Coconut Cream)
  • 1 tbs freshly squeezed lemon juice
  • ¼ tsp Garam Masala
  • ¼ tsp Coriander Powder
  • ¼ tsp Cumin Powder
  • ¼ tsp Turmeric Powder
  • ¼ tsp Paprika
  • ¼ tsp salt
  • ¼ tsp pepper
  • Curry
  • 2 tbs Grassfed Organic Ghee (add more if needed)
  • 1 onion, chopped
  • 1 inch ginger, minced
  • 5 garlic cloves, minced
  • 1 green bell pepper, chopped in large pieces
  • 1 15 oz can Organic Tomato Sauce
  • 1 can Organic Coconut Milk, full fat
  • 1 tsp Garam Masala
  • 1 tsp Kashmiri Chili Powder (if using cayenne, use a little less)
  • 1 tsp Coriander Powder
  • salt and pepper to taste
  • a pinch of Fenugreek Leaves
  • Cilantro, garnish


1. Place chicken in a bowl and marinate with coconut cream and spices, set aside.
2. Add ghee to a pan on medium heat. Once ghee melts, add onions and cook until completely dark golden-brown but be careful not to burn them (this will take at least 15-20 minutes. Don”™t worry if it”™s dark, that”™s how Indian people cook their onions ;))
3. Add ginger and garlic and saute for a few more minutes.
4. Add spices and let them bloom for a minute. Then add your chicken mixture and briefly stir-fry to coat chicken with the masala you”™ve made.
5. Add green pepper and tomato sauce and cover your pan. Let everything simmer for 12-15 minutes.
6. Add 1 can of coconut milk and a pinch of kasoori methi - let it simmer for another few minutes.
7. Garnish with cilantro and serve with paleo naan.

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