Indian Butter Chicken

4.9 from 20 reviews


  • 2 tablespoons ghee or butter
  • 2 pounds boneless chicken thighs, cut into bite size pieces
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon freshly minced ginger
  • 2 teaspoon garam masala
  • 1 teaspoon tumeric
  • 1/2 teapsoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 (14 ounce) cans of full fat coconut milk
  • 1 cup tomato sauce
  • cilantro, to garnish
  • lime wedges, to garnish
  • coconut cauliflower rice


  1. Add ghee to a large sauté pan over medium heat. Add chicken and a pinch of salt and cook on all sides until chicken is browned but not fully cooked through, about 10 minutes. Remove and set aside.
  2. To the pan, add onion and garlic and cook for about 3-4 minutes, until onion becomes translucent. Add ginger, garam masala, turmeric, cayenne pepper, cumin, and salt. Mix with a wooden spoon, scraping the bottom of the pan for about 30 seconds.
  3. Add coconut milk and tomato sauce and bring to a low simmer for about 5 minutes, then add chicken back to the pan and let cook for 10 minutes, until chicken is cooked through.
  4. Serve with coconut cauliflower rice, cilantro and squeeze fresh lime juice on top.

Don't Miss A Bite!

Sign up for my PaleOMG newsletter to get recipes, discounts, and stories straight to your inbox for FREE!