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Paleo Butter Chicken

Paleo Butter Chicken with cauliflower rice is a healthy, flavorful low-carb dinner recipe.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 4 to 6 servings
Calories: 348 kcal
Course: Main Course
Cuisine: American

Ingredients

Chicken Marinade:
  • 2 pounds boneless skinless chicken breasts
  • 1/2 cup full-fat canned coconut milk
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon sea salt
For the Sauce:
  • 3 tablespoons ghee or grassfed butter
  • 1/2 medium yellow onion finely chopped
  • 6 cloves garlic minced
  • 1 tablespoon fresh ginger peeled and grated
  • 1 15- ounce can tomato sauce
  • 1-1/4 cups full-fat canned coconut milk see note*
  • 1.5 tablespoons pure maple syrup see note**
  • 3 tablespoons nutritional yeast optional, see note***
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground corriander
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground turmeric
  • 1.5 teaspoons sea salt to taste

Instructions

Marinate the Chicken:
    Cup of Yum
  1. Place the chicken in a zip lock bag or sealable container with ½ cup coconut milk, ground cinnamon, paprika, and ½ teaspoon sea salt. Seal the bag and shake around until everything is well combined and the chicken is submerged in the marinade mixture. Refrigerate at least 1 hour, up to 12 hours.
Prepare the Butter Chicken Sauce:
  1. Heat the ghee in a medium saucepan over medium-high heat. Add the onion and sauté, stirring occasionally, until onion is translucent and begins to brown, about 8 minutes. Add the garlic and ginger and continue cooking, stirring frequently, until garlic is very fragrant, about 2 to 3 minutes.
  2. Add the remaining ingredients for the sauce and bring to a full but gentle boil. Reduce heat, cover, and cook, stirring occasionally for at least 20 minutes (the longer you cook this sauce, the more flavorful it will become).
Cook and Stew the Chicken:
  1. Preheat the oven to 350 degrees F, and lightly spray or oil a large casserole dish.
  2. Transfer the chicken to the casserole dish and bake on the center rack of the oven for 30 minutes, or until chicken is cooked through and reaches an internal temperature of 165 degrees F.
  3. Allow the chicken to cool 15 minutes to allow the juices to distribute throughout the meat. This will help make the meat very tender.
  4. Transfer the chicken to a cutting board and chop into bite-sized cubes.
  5. Add the chicken to the saucepan with the butter chicken sauce and return to a gentle boil. Cook, uncovered, stirring occasionally, for 20 to 30 minutes. Stir in fresh chopped cilantro.
  6. Serve Butter Chicken with quinoa, cauliflower rice or rice of choice.

Notes

  • *Use the remaining coconut milk from the can you opened to marinate the chicken
  • **Omit the pure maple syrup to make this recipe Whole30-compliant
  • ***nutritional yeast yields a creamy, cheesy flavor to a dish. Since we’re using coconut milk instead of heavy cream for the tikka masala sauce, adding nutritional yeast can give it that creamy flavor.
  • Make this recipe Low-FODMAP by omitting the onion and garlic.

Nutrition Information

Serving 1of 6 Calories 348kcal (17%) Carbohydrates 8g (3%) Protein 31g (62%) Fat 20g (31%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 348

% Daily Value*

Serving 1of 6
Calories 348kcal 17%
Carbohydrates 8g 3%
Protein 31g 62%
Fat 20g 31%
Fiber 2g 8%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.