Butter Chicken by Ashley of

Paleo Butter Chicken

  • Yield: 4-5 1x



  • 2 pounds chicken thighs (boneless and skinless), cut into bite-sized pieces
  • ½ cup (unsweetened) 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 tablespoon freshly squeezed lemon juice
  • ¼ teaspoon garam masala
  • ¼ teaspoon coriander powder
  • ¼ teaspoon cumin powder
  • ¼ teaspoon turmeric
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper



  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.