Butter Chicken Curry Recipe

Paleo Butter Chicken
  • Prep time: 10 Minutes
  • Cook time: 25 Minutes
  • Total time: 35 Minutes
  • Serves: 4


  • 2 Tbsp coconut oil
  • 1 large onion, diced
  • 2 tsp garlic, crushed
  • 2 tsp lemon juice
  • 2 & 1/2 Tbsp tomato paste
  • 400 ml (13.5 fl oz) coconut milk
  • 700 g (1.5 lb) chicken thigh fillets, cubed

Curry Spices

  • 2 tsp garam masala
  • 1 tsp cardamom, ground
  • 1 tsp coriander, ground
  • 1 tsp ginger, ground
  • 1 tsp cumin, ground
  • ½ tsp paprika
  • 1 tsp turmeric, ground
  • 1 tsp salt


  1. Heat the coconut oil in a pan over high heat.
  2. Firstly, add the onion and cook until translucent, roughly 3-4 minutes.
  3. Add the garlic and spices and cook until fragrant. Approximately about 2 minutes.
  4. Next, add the chicken and cook until lightly browned.
  5. Now add the salt, tomato paste, lemon juice, and coconut milk.
  6. Lower the heat to medium and bring to a simmer.
  7. Cook for about 20 minutes.
  8. Serve & Enjoy.

Recipe Tips

  • If you enjoy this recipe, you can make a jar of the butter chicken spices and store it for future use. Every time you make this recipe, all you will need is two and a half tablespoons of the spices. Doing this method, you will not need to weigh out the seven odd spices over and over.
  • This dish goes amazing with the cauliflower rice, so if you are looking for a dish to help bulk this out, then you should check out our cauliflower rice recipe. It is paleo-friendly as well.
  • The coconut milk can be swapped for coconut cream. You will get a much creamier curry by doing this simple swap. Be careful as coconut cream is a little more susceptible to splitting.

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