Paleo Butter Chicken

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Butter chickenServes 2-4

Ingredients for Marinade:

  • 2 organic chicken breasts or chicken thighs (boneless, skinless), washed, pat dried and cubed
  • 1 tbsp. coriander seeds, roasted
  • 1 tsp. cumin seeds, roasted
  • 1 tsp. turmeric powder
  • 1 tsp. chili powder, or to taste
  • 2 tbsp. coconut cream (scoop from top of the can before shaking)
  • Salt to taste.


Grind together the seeds and mix in all of the above spices and the coconut cream into a large bowl. Add the chicken cubes. Marinade the chicken with this mixture for a couple of hours.

Ingredients for Sauce:

  • 1 onion finely chopped
  • 2 tsp. garlic mince
  • 2 tsp. ginger mince
  • 1 tbsp. ghee or butter with little bit of your choice cooking oil mixed or coconut oil
  • 2.5 tbsp. organic tomato paste
  • 1 tbsp. organic tomato ketchup
  • 1-inch stick cinnamon
  • 4 cloves
  • 3 green cardamoms
  • 1 tsp. crushed dried fenugreek leaves
  • 1 cup of coconut milk (that would be remaining from the marinade)
  • 1 tsp. garam masala
  • Chopped coriander and mint leaves
  • Julienned green chilies and ginger (optional)

Instructions for Sauce:Heat the ghee and add onions and sauté until golden brown but not burnt. Add garlic and ginger and stir until fragrant. Add tomato paste, ketchup, all the whole spices and sauté until ghee separates; you may need to add water to prevent it from burning. Add marinated chicken and mix well with tomato mixture and cover till chicken is half cooked. Add the coconut milk, fenugreek leaves and bring it to a boil. Simmer until the chicken is fully cooked. Garnish with chopped coriander leaves, fresh mint, and green chili and ginger.Serve hot with Paratha’s or steamed brown rice and side green salad.

Parathas – Indian Flat Bread (gluten-free, dairy-free, paleo)


  • 1 cup almond flour (nut-free version – 1/2 cup quinoa flour, 1/2 brown rice flour)
  • 1 cup tapioca flour
  • 2 cups coconut milk
  • Salt to taste

(Options for garnishing paratha – toasted sesame seeds, garlic butter, cilantro butter, onion seeds, lots of ghee)


Mix the above 3 ingredients together, very well. Taking extra care to break the lumps into a smooth batter. Add salt to taste.
Heat a non-stick pan or a cast iron pan, pour the batter with a ladle and adjust to the desired thickness. Cook well on both the sides. If dressing the Paratha with above ingredients, brush the bread with your choice of fat/oil. If adding sesame seeds or onion seeds, add them while the bread is not fully cooked on one side and press down until it sticks.

Sujata Kale-Banerjea
Holistic Nutritionist
Metabolic-Balance® Coach.

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