Paleo Butter Chicken




20 min


30 min



  • ‏For the Marinade -
  • 1kg ‏Chicken Breast cut into pieces
  • 1 1/2 Tablespoons ‏Minced Garlic
  • 1 1/2 Tablespoons ‏Minced Ginger
  • 2 Teaspoons ‏Garam Masala
  • 1 Teaspoon ‏Tumeric
  • 1/2 Cup ‏Coconut Milk
  • 1 Teaspoon ‏Ground Cumin
  • 1 Teaspoon ‏Red Chilli Powder (optional)
  • 1 Teaspoon ‏Salt
  • ‏For the Sauce -
  • 4 Tablespoons ‏Coconut Oil
  • 1 ‏Large Onion, sliced up
  • 1 1/2 Tablespoons ‏Minced Garlic
  • 1 1/2 Teaspoons ‏Minced Ginger
  • 1 1/2 Teaspoons ‏Ground Cumin
  • 1 1/2 Teaspoons ‏Garam Masala
  • 1 Teaspoon ‏Ground Coriander
  • 400g ‏Crushed Tomatoes
  • 1 Teaspoon ‏Red Chill Powder (optional)
  • 1 Teaspoon ‏Salt
  • 1 Tablespoon ‏Maple Syrup or Honey
  • 1 Cup ‏Coconut Cream
  • Garnish ‏Fresh Coriander (optional)

Here is a classic Indian dish made Paleo. It’s gluten free, dairy free and low carb. Serve with Zucchini noodles or Cauliflower rice!

You can also throw in some veggies at the final stages of the cooking process.


  1. In a medium size bowl, combine chicken with all of the ingredients for the marinade; put in the fridge to let marinate for 30 minutes or more (or overnight if possible).
  2. Heat some of the oill in a large pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
  3. Heat more of the oil in the same pan. Fry the onions until they start to sweat (about 5 minutes).
  4. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
  5. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
  6. Remove from heat, scoop mixture into a blender and blend until smooth. Add a bit of water if needed.
  7. Pour the puréed sauce back into the pan. Stir the coconut cream and honey through the sauce.
  8. Add the chicken (and optional veggies) with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
  9. Garnish with chopped coriander and serve with cauliflower rice!

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