Indulge in the rich, creamy flavor of paleo butter chicken, also known as Murgh Makhani. This dish derives its name from the abundant use of savory butter of ghee, also known as clarified butter. Don't worry, you can enjoy this dish without breaking your paleo or keto diet. We've substituted the yogurt with coconut milk, and recommend using ghee which is paleo-compliant, so you can indulge in it guilt-free.
Paleo butter chicken is a perfect dish for busy weeknights as it doesn't require too much time or effort. With a preparation time of just 15 minutes and only 20 minutes of cooking, you'll have a delicious meal ready in no time.
In traditional menus, you would pair this with rice and naan bread. Sticking to your dietary needs, you can choose cauliflower rice, or even skip the "rice" and just serve it with your favorite roasted vegetables. It also pairs well with a portion of chicken korma.
Serves: 4 Prep Time: 15 min Cook Time: 20 min
• 4 tablespoon high-quality butter or ghee
• 2 lbs chicken, cut into chunks
• 2 teaspoon Garam Masala
• 2 teaspoon paprika
• 2 teaspoon ground coriander
• 1 tablespoon grated fresh ginger
• ¼ teaspoon chili powder (adjust to taste)
• 1 cinnamon stick
• 6 bruised cardamon pods
• 1 can tomato puree
• ¾ cup coconut milk
• 1 tablespoon fresh lemon juice
How to Make Butter Chicken
In a large skillet, over medium heat, add the ghee and melt. Once melted, add in the chicken pieces and cook, for 4 to 5 minutes, until they are no longer pink on the outside. If your pan is too small, this will need to be done in batches. Remove the chicken and set it aside. It will simmer more later, so it is okay if it is still raw in the middle.
Into the same pan, add the remaining ghee, garam masala, paprika, coriander, ginger, and chili powder. Stir this together and cook for 1 to 2 minutes until fragrant.
Place the cooked chicken back into the pan and stir to mix in all the spices, making sure the chicken is well coated. Add the cinnamon stick and cardamom pods, then, pour in the tomato sauce and lower the heat. Let this mixture simmer for 15 minutes, stirring on occasion.
Add ¾ cup of coconut milk and 1 tablespoon of fresh lemon juice to the mixture. Let the mixture simmer and reduce for about 5 minutes. Remove the cinnamon stick and cardamom pods before serving with a garnish of fresh herbs.
More Chicken Recipes
If you want more variety on your menu, look no further than the recipes below! You'll find some of the best recipes using chicken breasts as a base on this list. Bookmark your favorites, print out the recipes, or pin them to Pinterest to add to your meal plan soon!
- Chili-Rubbed Chicken With Tomato And Spinach Salad Recipe
- Chili Lime Chicken with Thai Salad Recipe
- Creamy Sun-Dried Tomato Chicken Zoodles Recipe
- One-Pan Basil Chicken With Spring Vegetables Recipe
- Chicken And Asparagus With Italian Dressing Recipe
Butter Chicken Recipe (Paleo & Keto)
- 1 Skillet
- 4 tablespoon ghee or high quality butter
- 2 lbs chicken cut into chunks
- 2 teaspoon Garam Masala
- 2 teaspoon paprika
- 2 teaspoon ground coriander
- 1 tablespoon fresh ginger grated
- ¼ teaspoon chili powder adjust to taste
- 1 cinnamon stick
- 6 cardamon pods bruised
- 20 oz tomato puree (sauce)
- ¾ cup coconut milk
- 1 tablespoon fresh lemon juice
- Heat a skillet over medium heat. Melt the first 2 tablespoons of ghee in the pan. Add the chicken chunks, making sure they do not touch, and stir-fry them until they are no longer pink or raw, around 4 minutes. Continue, in batches, until all of the chicken is cooked, then remove from the pan and set aside.4 tablespoon ghee, 2 lbs chicken
- In the same pan, add the second 2 tablespoons ghee. Turn the heat down to medium-low to prevent the spices from burning. Add the garam masala, paprika, coriander, fresh ginger, and chili powder. Stir the spices until they are aromatic, around 1 to 2 minutes.2 teaspoon Garam Masala, 2 teaspoon paprika, 2 teaspoon ground coriander, 1 tablespoon fresh ginger, ¼ teaspoon chili powder
- Place the cooked chicken back into the pan with the spices. Mix well to make sure the chicken is evenly coated with the spices. Add in the cinnamon stick and cardamom pods. Pour in the tomato sauce, then lower the heat and let the mixture simmer for approximately 15 minutes, stirring occasionally. Cover the pan partially to avoid splatters.1 cinnamon stick, 6 cardamon pods, 20 oz tomato puree
- Stir in ¾ cup of coconut milk and 1 tablespoon of fresh lemon juice to the mixture. Let the mixture simmer and reduce for about 5 minutes. Keep stirring to prevent it from sticking or scorching. Turn off the heat, remove the cinnamon stick and cardamom pods, and then let the butter chicken stand for 5 minutes before serving.¾ cup coconut milk, 1 tablespoon fresh lemon juice
- Adjust seasoning if desired, then serve and garnish with your choice of fresh herbs, such as cilantro, parsley, or basil. A pinch of cinnamon or cumin powder also complements the dish nicely. Enjoy!
- If you do not normally keep some of the spices on hand, go to a local Asian food market where you can get a small amount of the garam masala rather than a full jar from your normal market's spice department.
- If you have fresh tomatoes on hand, you may puree them and add to replace the can of tomato sauce.
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