Paleo Butter Chicken with Rice
Dive into the rich and flavorful world of Paleo Butter Chicken with Rice, a healthier twist on the classic Indian dish that's dairy-free, gluten-free, and irresistibly indulgent. Tender chicken thighs are simmered in a luxurious, spiced coconut milk sauce infused with aromatic onion, garlic, and ginger, alongside a fragrant blend of garam masala, cumin, coriander, turmeric, and paprika. This paleo-friendly recipe swaps traditional basmati rice for fluffy cauliflower rice, delivering a low-carb, nutrient-packed base that complements the creamy butter chicken perfectly. Ready in under an hour, it's a hearty yet wholesome meal, topped with a burst of fresh cilantro and a zesty squeeze of lemon juice. Perfect for meal prep or a comforting dinner, this dish redefines healthy eating without sacrificing bold flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 3 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 cup Canned coconut milk
- 2 tablespoons Tomato paste
- 2 teaspoons Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1 large head Cauliflower, grated into rice-size pieces
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes.
Reduce the heat to medium and stir in the coconut milk, tomato paste, garam masala, ground cumin, ground coriander, paprika, turmeric, cayenne pepper, and salt. Mix well to coat the chicken.
Simmer the mixture gently for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Meanwhile, in another skillet, heat the remaining 1 tablespoon of coconut oil over medium heat.
Add the grated cauliflower and cook, stirring continuously, for 5-7 minutes, until the cauliflower is tender and resembles rice.
Serve the butter chicken over a bed of cauliflower rice.
Garnish with freshly chopped cilantro and a squeeze of lemon juice before serving.
Nutrition Facts
Calories |
2185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.2 g | 198% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3026 mg | 132% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 29.5 g | ||
| Protein | 141.5 g | 283% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 387 mg | 30% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4449 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
