Butter Chicken Recipe (Paleo & Keto)

light green bowl filled with paleo butter chicken garnished by cilantro and a cinnamon stick

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Butter Chicken Recipe (Paleo & Keto)

Looking for a delicious and healthy meal that's paleo and keto-friendly? Try our paleo butter chicken recipe today and savor the flavor!

Course Main Course

Cuisine Indian

Keyword butter chicken recipe, keto butter chicken, paleo butter chicken

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 527kcal

Cost $15

Equipment

Ingredients

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

Instructions

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!

Notes

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.

Nutrition