Paleo Dairy-Free Butter Chicken
Indulge in the rich, comforting flavors of Paleo Dairy-Free Butter Chicken, a healthier twist on the classic Indian favorite. This recipe is crafted with tender, bite-sized chicken thighs simmered in a velvety sauce made from creamy full-fat coconut milk and fragrant tomato paste, infused with aromatic spices like garam masala, cumin, turmeric, and ginger. Perfect for those following paleo, dairy-free, or gluten-free diets, this dish offers bold flavor without any heavy creams or grains. Ready in under an hour, it's a simple yet satisfying recipe that pairs beautifully with cauliflower rice for a wholesome meal. Packed with vibrant herbs like fresh cilantro and brightened with a splash of lemon juice, this butter chicken is sure to become your go-to comfort food that's as nutritious as it is delicious!
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Recipe Information
Ingredients
- 1 pound Chicken thighs, boneless and skinless
- 1 cup Coconut milk, full-fat
- 2 tablespoons Tomato paste
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, freshly grated
- 1 tablespoon Garam masala
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large pan, heat the coconut oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Add the garlic and ginger to the onions and cook for another 1-2 minutes until fragrant.
Stir in the garam masala, cumin, coriander, turmeric, cayenne pepper, and salt. Toast the spices for 1 minute to release their flavors.
Add the tomato paste to the pan and mix well with the spices and onion mixture.
Pour in the coconut milk, stirring to combine, and bring the mixture to a simmer.
Carefully add the chicken pieces into the sauce and mix until they are fully coated.
Cover the pan and allow the chicken to cook in the sauce for 20-25 minutes over low heat, stirring occasionally until the chicken is cooked through and the sauce has thickened.
Once the chicken is fully cooked, stir in the lemon juice and fresh cilantro.
Serve the Paleo Dairy-Free Butter Chicken hot with cauliflower rice or a side of your choice.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2834 mg | 123% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 16.6 g | ||
| Protein | 128.0 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2492 mg | 53% | |
*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.
