Paleo Butter Chicken (Keto, Whole30)

Rich, creamy, and bursting with Indian-inspired flavor, this paleo Butter Chicken recipe is a lighter, dairy-free spin on the beloved classic. 

Tender chicken simmers in a luscious, aromatic sauce made with coconut milk, ghee, and warming spices. This meal makes you want to curl up with a bowl and savor every bite.

This is the ultimate comfort food for those who crave takeout-level satisfaction without the heavy cream and sugar crash. 

Plus, it’s completely paleo-friendly and easy to adapt for Keto and Whole30 eaters.

What is Butter Chicken?

Butter Chicken (Murgh Makani) is a classic Northern Indian dish known for its creamy, velvety sauce made with butter, tomatoes, and cream. It’s rich, aromatic, and comforting. The kind of dish that makes you wonder how something so simple can taste so luxurious.

It’s often compared to Chicken Tikka Masala, but here’s the gist: Butter Chicken is creamier and milder, while Tikka Masala leans more tomato-forward and tangy. 

Fun fact: Butter Chicken hails from India, while Tikka Masala supposedly originated in the U.K. Whether that’s entirely accurate is up for debate, but it does make for a great dinner table tidbit.

This paleo-friendly version keeps all that silky goodness but skips the dairy, using full-fat coconut milk instead. It’s not exactly traditional, but it’s definitely delicious and perfect for those who enjoy Indian food but can’t eat dairy products.

Why You’ll Love This Recipe

This cozy curry has all the richness of your favorite takeout but with cleaner, feel-good ingredients. The sauce is silky, fragrant, and surprisingly easy to make. A true weeknight win that still feels special.

It’s the kind of meal that makes your kitchen smell amazing and your taste buds happy, whether you serve it over rice or keep it paleo with cauliflower rice.

Here are a few more reasons to love it:

• Comforting and full of flavor
• Naturally dairy-free and gluten-free
• Easy to prep ahead or freeze
• Customizable for Paleo, Keto, or Whole30
• Creamy without being heavy

Ingredients for Paleo Butter Chicken

Boneless, skinless chicken breasts: Lean and mild, they soak up all the delicious marinade flavor. Chicken thighs work great, too, if you prefer dark meat. 

Full-fat canned coconut milk: Our creamy, dairy-free stand-in for yogurt and heavy cream. If you have access to a can of coconut cream, feel free to use it instead of full fat coconut milk. Use coconut yogurt for marinating if you’d like extra tang.

Ghee (or grass-fed butter): Brings the buttery richness essential to this dish. Ghee is lactose-free and often fine for those who can’t eat dairy. It tastes similar enough to butter that it preserves the traditional flavor of butter chicken.

Use coconut oil if you’re keeping it fully dairy-free or Whole30.

Yellow onion: Builds a savory foundation. Omit for Low-FODMAP or use chopped leek tops instead.

Garlic & fresh ginger: The classic Indian aromatics that make the sauce sing.

Tomato sauce: Gives depth, acidity, and that signature reddish hue. You can swap it out for a few tablespoons of tomato paste.

Pure maple syrup: Adds a touch of natural sweetness that balances the spice. Omit for Keto or Whole30.

Nutritional yeast: Totally optional, but adds a creamy, cheesy undertone that mimics traditional cream-based sauces.

Spices: Garam masala, cumin, ground coriander, ground cardamom, turmeric, paprika, ground cinnamon, sea salt. These create the warm, complex flavor that defines butter chicken.

Adjust to taste! If you have a cinnamon stick on hand, feel free to use a cinnamon stick instead of ground cinnamon.

Fresh cilantro: For garnish and brightness.

How to Make Paleo Butter Chicken

Start by marinating the chicken. In a zip-top bag or sealable container, combine the chicken, coconut milk, paprika, cinnamon, garam masala, and salt. Shake or stir to coat everything well, then refrigerate for at least 1 hour (up to 12 hours for extra tenderness and flavor).

Next, make the sauce. In a large saucepan, melt the ghee over medium-high heat. Add the onion and sauté until translucent and slightly browned, about 8 minutes. Stir in garlic and ginger and cook until fragrant.

Add the tomato sauce, coconut milk, maple syrup, nutritional yeast (if using), and all the spices. Bring to a gentle boil, then reduce the heat and simmer, covered, for at least 20 minutes. The longer you let it simmer, the more flavorful and velvety it becomes.

While the sauce simmers, preheat your oven to 350°F. Transfer the marinated chicken to a greased casserole dish and bake for 30 minutes, or until cooked through (internal temp 165°F). Let it rest for about 10-15 minutes to keep it tender and juicy, then chop into bite-sized pieces.

Combine the chicken and sauce. Add the chicken to the pot and simmer for another 20-30 minutes, stirring occasionally, until everything melds together into rich, saucy perfection. Garnish with cilantro and serve warm with cauliflower rice or white rice such as basmati rice.

For those keeping it low carb, cauliflower rice or zucchini noodles are a great serving option.

Storage Tips

• Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
• Freezer: Freeze for up to 2 months. Thaw overnight in the fridge, then reheat with a splash of coconut milk or broth.
• Meal prep: Divide into single servings with cauliflower rice for grab-and-go lunches.

Frequently Asked Questions

Recipe Adaptations and Additions

• Whole30-friendly – Omit the maple syrup and use coconut oil instead of ghee. Still buttery, still rich, just compliant.
• Keto version – Skip the maple syrup and serve it over cauliflower rice for a low-carb comfort bowl.
• Low-FODMAP option – Leave out the onion and garlic, and add 1–2 tablespoons of apple cider vinegar or a pinch of asafoetida powder for depth.
• Make it spicier – Stir in cayenne, red chili flakes, or a spoonful of your favorite chili paste.
• Extra veggies – Toss in baby spinach, peas, cauliflower florets, sweet potato, or chopped bell peppers in the last 10 minutes of simmering. They’ll soak up the sauce and add color.
• Nutty finish – Top with toasted cashews or almonds for crunch and a little extra healthy fat.
• Brighten it up – A squeeze of lemon or lime juice at the end balances the richness and makes the spices pop.

What to Serve with Paleo Butter Chicken

This comforting curry is incredible on its own, but it pairs beautifully with simple sides like:

• Cilantro Lime Rice
• Easy Asian Cucumber Salad
• Sesame Garlic Sautéed Bok Choy
• Salmon Stir Fry with Vegetables

The next time you’re craving Indian cuisine but are trying to keep it dairy-free, whip up this paleo version of classic butter chicken!

You may just enjoy my homemade version just as much as your favorite Indian restaurant!

Other Indian-Inspired Recipes to Try

• Indian Shrimp Biryani
• Instant Pot Indian Lamb Curry
• Indian Eggplant Curry (Baingan Bharta)
• Instant Pot Paleo Chicken Tikka Masala

Paleo Butter Chicken

4.91 from 10 votes

Paleo Butter Chicken with cauliflower rice is a healthy, flavorful low-carb dinner recipe.

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Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings: 4 to 6 servings

Ingredients

Chicken Marinade:

• 2 pounds boneless skinless chicken breasts
• 1/2 cup full-fat canned coconut milk
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon garam masala
• 1/2 teaspoon sea salt

For the Sauce:

• 3 tablespoons ghee or grassfed butter
• 1/2 medium yellow onion finely chopped
• 6 cloves garlic minced
• 1 tablespoon fresh ginger peeled and grated
• 1 15- ounce can tomato sauce
• 1-1/4 cups full-fat canned coconut milk see note*
• 1.5 tablespoons pure maple syrup see note**
• 3 tablespoons nutritional yeast optional, see note***
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 2 teaspoons ground corriander
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground turmeric
• 1.5 teaspoons sea salt to taste

Instructions

Marinate the Chicken:

• Place the chicken in a zip lock bag or sealable container with ½ cup coconut milk, ground cinnamon, paprika, and ½ teaspoon sea salt. Seal the bag and shake around until everything is well combined and the chicken is submerged in the marinade mixture. Refrigerate at least 1 hour, up to 12 hours.

Prepare the Butter Chicken Sauce:

• Heat the ghee in a medium saucepan over medium-high heat. Add the onion and sauté, stirring occasionally, until onion is translucent and begins to brown, about 8 minutes. Add the garlic and ginger and continue cooking, stirring frequently, until garlic is very fragrant, about 2 to 3 minutes.
• Add the remaining ingredients for the sauce and bring to a full but gentle boil. Reduce heat, cover, and cook, stirring occasionally for at least 20 minutes (the longer you cook this sauce, the more flavorful it will become).

Cook and Stew the Chicken:

• Preheat the oven to 350 degrees F, and lightly spray or oil a large casserole dish.
• Transfer the chicken to the casserole dish and bake on the center rack of the oven for 30 minutes, or until chicken is cooked through and reaches an internal temperature of 165 degrees F.
• Allow the chicken to cool 15 minutes to allow the juices to distribute throughout the meat. This will help make the meat very tender.
• Transfer the chicken to a cutting board and chop into bite-sized cubes.
• Add the chicken to the saucepan with the butter chicken sauce and return to a gentle boil. Cook, uncovered, stirring occasionally, for 20 to 30 minutes. Stir in fresh chopped cilantro.
• Serve Butter Chicken with quinoa, cauliflower rice or rice of choice.

Notes

*Use the remaining coconut milk from the can you opened to marinate the chicken

**Omit the pure maple syrup to make this recipe Whole30-compliant

***nutritional yeast yields a creamy, cheesy flavor to a dish. Since we’re using coconut milk instead of heavy cream for the tikka masala sauce, adding nutritional yeast can give it that creamy flavor.

Make this recipe Low-FODMAP by omitting the onion and garlic.

Click here to add your own private notes.

Nutrition

Serving: 1of 6 · Calories: 348kcal · Carbohydrates: 8g · Protein: 31g · Fat: 20g · Fiber: 2g · Sugar: 4g

Author: Julia

Course: Main Dishes

Cuisine: American

Keyword: dairy free, gluten free, keto, low-carb, paleo

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Note: I shared my original recipe in January, 2021. I updated the photos, cooking method, added an FAQ section and edited the information within the post to provide more details regarding the history of the dish and my personal spin on it.