Is butter chicken paleo-friendly?

Traditionally? Not really. Most versions rely on dairy like cream and yogurt, sometimes even a pinch of sugar. But with a few clean swaps, like using coconut milk and ghee, you can absolutely make a butter chicken that fits into a paleo lifestyle. This version does exactly that.

What can I use instead of cream in butter chicken?

I go with full-fat coconut milk. It brings all the creamy texture you want without any dairy. I’ve tried light versions, but they don’t hold up in flavor or thickness. Stick to the good stuff from a can, it works beautifully with the spices and tomato base.

Can I prep this ahead of time?

Yep, and I often do. The flavors actually get better the next day. You can marinate the chicken overnight, or even cook a batch ahead and freeze the sauce separately. When life gets busy, having this in the fridge is a total win.

What can I serve it with?

Cauliflower rice is my usual go-to, but roasted veggies or sautéed greens work too. I’ve even tossed leftovers in lettuce wraps or spooned it over sweet potato and ground beef bowls . It’s versatile, which is what I love about it.

Low Carb Paleo Butter Chicken Recipe (Dairy-Free & Whole30 Option)

Description

Low carb paleo butter chicken made with coconut milk, ghee, and bold spices. A rich, comforting meal that’s totally grain- and dairy-free.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts or thighs
1/2 cup full-fat canned coconut milk
1/2 tsp paprika
1/2 tsp garam masala
1/4 tsp ground cinnamon
1/2 tsp sea salt
3 tbsp ghee (or coconut oil for Whole30)
1/2 yellow onion, chopped
6 garlic cloves, minced
1 tbsp grated fresh ginger
1 (15 oz) can tomato sauce
1 1/4 cups full-fat canned coconut milk
2 tsp garam masala
2 tsp cumin
2 tsp coriander
1/2 tsp turmeric
1/4 tsp cardamom
1 1/2 tsp sea salt
1 1/2 tbsp maple syrup (omit for Whole30)
3 tbsp nutritional yeast (optional)
Chopped fresh cilantro

Instructions

1. Cut the chicken into chunks and mix with coconut milk and spices. Marinate at least 4 hours or overnight.

2. Bake marinated chicken at 350°F for 25–30 minutes or pan-sear until cooked through.

3. Heat ghee in skillet. Cook onion 6–8 minutes, then add garlic and ginger.

4. Add tomato sauce, coconut milk, and spices. Simmer uncovered 25–30 minutes.

5. Add cooked chicken to sauce and simmer 10–15 minutes more.

6. Serve hot with cauliflower rice or greens, garnished with cilantro.

Notes

Make it keto by omitting maple syrup.

Freezes well before or after adding chicken.

Double the sauce for easy batch prep.

Low-FODMAP option: skip garlic/onion and add 1 tbsp cider vinegar.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Simmering
Cuisine: Paleo Indian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 348
Sugar: 4g
Sodium: 630mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 31g
Cholesterol: 90mg

Keywords: low carb paleo butter chicken, dairy-free butter chicken, coconut milk butter chicken