Low Carb Paleo Butter Chicken – Perfectly Creamy, Bold, and Healthy

Butter chicken is one of those dishes that feels like a warm hug in a bowl ; rich, creamy, and full of deep, spiced flavor. But traditional versions usually rely on heavy cream, yogurt, and sugar, making them a no-go for anyone sticking to a clean paleo or low-carb lifestyle. This version skips all of that without losing the magic. It’s completely low carb and 100% paleo, made with coconut milk, ghee, and real Indian spices. Whether you’re meal prepping or making a weeknight dinner that everyone will love, this dish delivers comfort without compromise.

Let’s dig into the story behind this low carb paleo butter chicken and how it became one of my personal favorites.

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Why I Started Making Low Carb Paleo Butter Chicken

From Farmhouse Roots to Paleo Realness

I’m Jake, a home cook in rural Pennsylvania. No culinary training, just a guy who grew up loving food that felt honest and made you feel good. When my wife and I decided to try a 30-day paleo challenge, one of the hardest things for me to let go of was comfort food, especially anything saucy, creamy, and deeply spiced like butter chicken.

But I didn’t give up. I remembered how my grandma Evelyn could turn pantry staples into magic. She used to say, “You don’t need fancy, just heart and heat.” That stuck with me. I wanted to create a version of butter chicken that brought the same warmth, without dairy, sugar, or grains.

So I started tinkering. Out went the yogurt and heavy cream, in came full-fat coconut milk and ghee. It took some trial and error, but eventually, I hit on the version I’m sharing today. It’s rich, deeply flavored, and somehow even more satisfying knowing it’s clean and grain-free.

If you’ve ever tried my paleo sambal shrimp lettuce wraps or chicken nuggets with coconut crust, you know I’m serious about flavor. This low carb paleo butter chicken brings the same energy, big taste, no junk.

A Recipe That’s All Comfort, No Crash

What makes this low carb paleo butter chicken so special isn’t just what’s in it, it’s what’s left out. No added sugar, no dairy, no flour thickeners. The creaminess comes from full-fat coconut milk. The flavor base is built on garlic, ginger, tomato, and warming spices like garam masala, cumin, and cardamom.

It’s the kind of meal that tastes like takeout but leaves you feeling energized, not heavy. I love serving it over cauliflower rice or with roasted greens. And when there’s sauce left over? My kids dip paleo pizza roll-ups in it and call it “spicy ketchup.” I’ll take the win.

Next up: I’ll walk you through the core ingredients and the paleo-friendly swaps that make this dish work without sacrificing a drop of flavor.

Ingredients That Make This Low Carb Paleo Butter Chicken Work

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The Building Blocks of Clean Comfort

The secret to getting that creamy, rich sauce in low carb paleo butter chicken lies in picking the right ingredients. Traditional butter chicken leans heavily on dairy and sugar, but you don’t need either to get full-on flavor. Instead, we’re working with coconut milk, tomato sauce, and ghee to build that luscious base. The result is smooth, silky, and warming without weighing you down.

I always use full-fat canned coconut milk, not the boxed or light kind. That’s what gives this dish its richness. Tomato paste or sauce provides the acidity and body, while ghee gives you that essential buttery depth. If you’re going strict Whole30, swap ghee for coconut oil and leave out the maple syrup.

What you’re left with is a sauce that clings to the chicken like a dream, and feels totally indulgent without a single processed carb. Just like my paleo sweet potato and ground beef bowl, this dish shows how whole foods can still deliver bold flavor.

Spice Profiles That Stay True to the Dish

Indian cooking is all about layering spices, and low carb paleo butter chicken doesn’t cut corners there. Garam masala is the star here, an aromatic blend that usually includes cinnamon, cloves, cardamom, and cumin. Add fresh ginger and garlic for that extra heat and punch.

I also use ground turmeric and coriander to add color, depth, and earthiness. These spices simmer with the sauce, building complexity over time. You don’t need sugar to round it out, just let the spices do their thing.

If you’ve made something like my paleo chicken and broccoli stir fry, you’ll recognize how a simple spice combo can turn into something truly craveable with the right base.

This section sets the stage for how it all comes together in the kitchen. Up next: I’ll guide you step-by-step through marinating, cooking, and finishing your low carb paleo butter chicken for max flavor.

How to Cook Low Carb Paleo Butter Chicken Step-by-Step

Marinate the Chicken for Real Flavor

One of the most important steps in making low carb paleo butter chicken is marinating the chicken. It doesn’t take long to prep, but it makes a huge difference in taste and texture. The coconut milk acts as a tenderizer, while the spices start layering flavor before you even turn on the stove.

I usually cut the chicken into chunks and mix it in a bowl with coconut milk, garam masala, paprika, cinnamon, and a pinch of sea salt. Once it’s coated, I cover it and stash it in the fridge. You can get away with four hours, but if you let it go overnight, the result is next-level tender.

It’s a lot like how I prepare meat for my paleo burrito bowls. That extra soak makes the flavors stick in a way that dry seasoning just doesn’t.

Build a Sauce That Feels Slow-Cooked

After the chicken’s had time to marinate, it’s time to make the sauce. I start by warming ghee in a skillet and cooking down onions until they turn soft and golden. Then comes the garlic and ginger, just a couple of minutes until it smells amazing.

From there, it’s all about building the base. I add tomato sauce and full-fat coconut milk, then stir in garam masala, turmeric, cumin, coriander, and cardamom. It’s not just spice, it’s warmth, depth, and color. I let that simmer gently for about 30 minutes. No lid, just time and heat doing their thing.

When the chicken’s baked or pan-seared and ready, I chop it up and add it straight into the sauce. Then everything simmers together for another 10–15 minutes. The flavors melt together, and what you get is creamy, savory, and satisfying without any cream, sugar, or flour.

If I’ve got time, I like to serve it with paleo cauliflower pizza crust or even toss leftovers into a wrap for lunch the next day.

Serving Low Carb Paleo Butter Chicken & Keeping It Fresh

What to Serve With It (That Keeps It Paleo)

When it comes to low carb paleo butter chicken, what you serve on the side can make or break the meal. The sauce is so good you’ll want something to catch every drop, and thankfully, you’ve got options that won’t throw your clean eating off track.

Cauliflower rice is the go-to. It soaks up the creamy, spiced sauce and keeps everything grain-free. I like to sauté it lightly with garlic or turmeric for extra flavor. You can also serve it with roasted broccoli, shredded cabbage stir-fry, or even crisp romaine lettuce cups for a more hands-on feel, think paleo-style wraps.

If you’re craving a cozy pairing, try it with my paleo chorizo meatballs or use leftovers as a sauce over paleo hamburger buns. It’s flexible, and that’s what I love about it.

Make-Ahead Tips, Freezing, and Reheating

This is a meal you can make once and enjoy a few times. Low carb paleo butter chicken holds up really well in the fridge and even better in the freezer. I usually double the batch and freeze half before adding the chicken, that way, I’ve always got sauce ready to go.

Store leftovers in an airtight container in the fridge for up to four days. When reheating, warm gently on the stove with a splash of coconut milk or water to bring the sauce back to life. Avoid the microwave if you can, it tends to dull the spices and separate the coconut milk.

The flavor often deepens by day two, so don’t be surprised if it tastes even better the next time around. It’s like what happens with my paleo chicken stir-fry, leftovers are gold.

Conclusion

Some meals you make once and forget. But this low carb paleo butter chicken? It sticks.

It’s the kind of dinner that feels big, bold, and rich, but never too heavy. After a long day, when I just want something warm and comforting without wrecking how I feel—this is the recipe I turn to.

I’ve cooked it for rushed weeknights when I had no plan. I’ve doubled it on Sundays to make the week easier. I’ve served it to friends without mentioning it’s paleo. They didn’t care. They just asked for more.

What I love most is how honest it is. No fillers. No shortcuts. Just real ingredients that come together in a way that feels like home.

Eating clean shouldn’t mean giving up flavor. This recipe proves it doesn’t have to.

And that’s why I’ll keep making it. Again and again.

Frequently Asked Questions About Low Carb Paleo Butter Chicken