Paleo Homemade Indian Butter Chicken (Dairy-Free, Whole30 Friendly Recipe)

There’s something magical about a steaming bowl of Indian butter chicken — the way the creamy, aromatic sauce clings to every bite of tender chicken, the harmony of spices that warms you from the inside out, and the unmistakable comfort it brings to the table. Traditionally, this beloved Indian dish is rich with butter and cream, giving it its signature silky texture and deep flavor. But if you’re following a Paleo, dairy-free, or Whole30 lifestyle, those ingredients might not be on the menu.

That’s exactly why this Paleo Homemade Indian Butter Chicken exists — to give you all the indulgence of the classic, without a trace of dairy or refined ingredients. In this recipe, butter and cream are replaced with full-fat coconut milk and coconut cream, offering that same luxurious texture and richness, but in a way your body will thank you for.

Why Make This Paleo Homemade Indian Butter Chicken?

There’s more to this recipe than just taste. Here’s why it deserves a spot in your meal rotation:

1. Full Flavor Without Dairy – The coconut milk and coconut cream combination is so rich and silky that you’ll never miss the dairy.

2. Paleo & Whole30 Compliant – No grains, legumes, dairy, or refined sugar — just wholesome, nutrient-dense ingredients.

3. Loaded with Nutrients – Turmeric, ginger, and garlic offer anti-inflammatory benefits, while chicken provides a solid dose of protein.

4. Perfect for Meal Prep – The flavors deepen overnight, making this a great make-ahead meal for busy weeks.

5. Customizable for All Palates – Adjust the spice level, swap proteins, or make it vegetarian-friendly without losing its magic.

If this recipe sparks your love for flavor-packed Paleo meals, imagine having over 150 more dishes just like it at your fingertips. That’s exactly what the Practical Paleo Cookbook offers — creative recipes, meal plans, and nutrition tips that make eating well effortless.

Ingredients List

Servings: 4–6
Prep Time: 15 minutes (plus marinating)
Cook Time: 35 minutes

For the Chicken Marinade:

• 1 ½ lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces

• 1 cup full-fat coconut milk (canned, stirred well)

• 2 tbsp fresh lemon juice

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 1 tsp paprika

• ½ tsp chili powder (or to taste)

• 1 tsp sea salt

For the Sauce:

• 2 tbsp ghee or olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 2 tsp garam masala

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 (14 oz / 400g) can tomato puree

• 1 cup full-fat coconut milk

• ½ cup coconut cream (optional but recommended for richness)

• 1 tsp sea salt (adjust to taste)

• Fresh cilantro, chopped (for garnish)

Optional for serving:

• Cauliflower rice (Paleo option)

• Steamed basmati rice (non-Paleo)

• Fresh lime wedges

Tip: When sourcing spices, look for fresh, aromatic ones — their potency will make all the difference.

Step-by-Step Instructions

1. Marinate the Chicken

1. In a large bowl, whisk together coconut milk, lemon juice, garlic, ginger, turmeric, cumin, paprika, chili powder, and salt.

2. Add chicken pieces and stir until they’re evenly coated.

3. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours, or overnight for maximum flavor.

Why marinate? The lemon juice helps tenderize the chicken while the spices penetrate deep, creating a more flavorful bite.

2. Sear the Chicken

1. Heat 1 tablespoon ghee or olive oil in a large skillet over medium heat.

2. Shake excess marinade from chicken pieces (do not rinse) and place in skillet.

3. Sear for 2–3 minutes per side until lightly golden. Don’t fully cook — you’ll finish them in the sauce.

4. Transfer to a plate.

3. Build the Sauce

1. In the same skillet, add the remaining ghee or olive oil.

2. Sauté onions until golden and soft, about 5 minutes.

3. Stir in garlic and ginger, cooking for 1 minute until fragrant.

4. Sprinkle in garam masala, coriander, cumin, and smoked paprika, toasting them for 30 seconds to unlock their aroma.

5. Pour in tomato puree, stir, and let simmer for 5 minutes to meld flavors.

4. Add Creaminess

1. Stir in coconut milk and coconut cream until smooth.

2. Return chicken to the skillet and gently stir to coat in sauce.

3. Simmer on low heat for 15 minutes, or until chicken is fully cooked and tender.

4. Taste and adjust salt or spice level as desired.

5. Serve and Enjoy

Ladle the butter chicken over cauliflower rice for a Paleo-friendly option, garnish generously with fresh cilantro, and serve hot.

If dishes like this make you crave more healthy comfort food, the Practical Paleo Cookbook is a treasure trove of globally inspired recipes you can feel good about eating.

Tips and Substitutions

• Protein Swaps: Try this with shrimp, lamb, or even turkey for variety.

• Vegetarian Option: Use roasted cauliflower, sweet potatoes, or chickpeas (if not strictly Paleo).

• Make it Spicier: Add cayenne pepper or extra chili powder.

• For Extra Richness: Stir in an extra spoonful of coconut cream right before serving.

Recipe Variations

• Slow Cooker Method: Combine marinated chicken, onion, garlic, ginger, tomato puree, and spices in a slow cooker. Add coconut milk and cook on low for 6 hours.

• Grilled Butter Chicken: Grill marinated chicken pieces, then toss them in the sauce before serving for a smoky twist.

• Spice Blend Shortcut: Use a pre-made garam masala blend to save prep time.

For more substitution guides and spice blend recipes, you’ll find Practical Paleo incredibly helpful — especially for adapting family favorites to fit your lifestyle.

Nutritional Information

(Per Serving – 6 servings)

• Calories: 375

• Protein: 25g

• Fat: 27g

• Carbohydrates: 9g

• Fiber: 3g

• Sugars: 4g

• Key Nutrients: Iron, Vitamin A, Vitamin C, Potassium

Storage and Serving Suggestions

• Refrigerate: Store in an airtight container for up to 4 days.

• Freeze: Store for up to 3 months; thaw overnight in the fridge.

• Reheat: Warm on the stove over low heat, adding a splash of coconut milk if needed.

Serving Ideas:

• Over cauliflower rice for a low-carb option.

• With roasted vegetables like zucchini and bell peppers.

• With Paleo naan or flatbread for sauce scooping.

If you’re a fan of recipes that let you enjoy bold flavors without compromising on clean eating, you’ll find plenty more inspiration in the Practical Paleo Cookbook — a kitchen companion packed with nourishing, flavorful meals from around the world.

Common Questions

1. Can I make it ahead of time?
Yes — it tastes even better the next day as the flavors meld.

2. Can I use chicken breast instead of thighs?
Absolutely, though thighs tend to stay juicier during cooking.

3. Can I replace coconut milk with almond milk?
Not recommended, as almond milk lacks the creaminess needed for the sauce.

4. What if I don’t have garam masala?
Mix equal parts cumin, coriander, cardamom, cinnamon, cloves, and black pepper for a quick homemade version.

Conclusion

This Paleo Homemade Indian Butter Chicken is proof that eating clean doesn’t mean giving up your favorite comfort foods. With its creamy coconut milk base, tender marinated chicken, and fragrant blend of spices, it brings all the warmth and depth of authentic Indian cuisine to your table — without dairy, grains, or refined sugar. It’s the kind of meal that satisfies cravings while still nourishing your body, making it a perfect fit for both busy weeknights and leisurely weekend dinners.

One of the best parts about this recipe is how adaptable it is. You can keep it mild for a family-friendly meal, turn up the heat for spice lovers, or even switch up the protein and vegetables for a completely new twist. And the fact that it reheats beautifully means you can cook once and enjoy it multiple times, which is a win for both flavor and convenience.