Paleo Butter Chicken [Gluten free, Grain free, Dairy free, REBOOT, Whole30]

Love chicken. Love butter. Love spices… add ’em all together and let this warm up even the coldest of days 😉

I know that I’ve been a bit flaky with new blog posts and newsletters… oops… but Facebook and Instagram have been busy regardless 😉 Sometimes, recipes are super simple and an entire blog post seems a bit extra – I’m all for extra (generally in my winged liner and lashes 😜) but writing an entire post about another variant of some Paleo pancakes just seems surplus to demand. Do you agree or should I publish everything? 😄

However, there are some dishes that absolutely deserve pride of place with their own blog post and this butter chicken is one of them. It is duh-leeeeesh! If you are ok with dairy, you can use yoghurt and cream, but for the dairy free version, stick with the ever-faithful coconut. 

Look at that golden gloriousness 😍 I love ghee. Please try use it, especially for this recipe, because the flavour is just necessary. Yep. Necessary! And it’s fine to use even for those with lactose intolerance so it beats butter … and this wouldn’t be butter chicken without it. 

Just a note about the marinating – you can leave it in the fridge overnight if you’re prepping a bit in advance. Likewise, after cooking, if you used fresh (unfrozen) chicken, you can freeze it in portions as part of your weekly meal prep. 

Recipe for Paleo Butter Chicken

Yield: 4 servings 

Prep time: 45 minutes (incl marinating time) 

Cooking time: 15-20 minutes 

What you need

4 chicken breasts, chopped into bite sized pieces 

2 tbsp Living Spot Hot Curry Spice Mix 

1/3 cup coconut cream

Pinch of salt 

2 tbsp ghee 

1/2 onion, sliced 

1 tsp ginger & garlic paste

1 bay leaf 

1 tbsp whole spices (cumin, star anise, cardamom, cinnamon stick)

50g sachet tomato paste 

1/4 cup water 

1/3 cup coconut milk 

Few sprigs of fresh coriander

What you need to do

1. Marinate the chicken – in a mixing bowl, add the chicken pieces, spices, coconut cream and salt. Allow to marinate for 20-30 minutes (or overnight, as per note in post). 

2. Add ghee to a pan/pot over high heat, and add the sliced onion, whole spices and ginger & garlic paste. Allow to brown. 

3. Add the chicken and fry well for about 5 minutes. Add tomato paste and water, lower the heat, cover and cook for a further 10-15 minutes until the chicken has cooked through. 

4. Stir in the coconut milk, turn off the heat, and done! 

Garnish with fresh coriander and serve as desired. Cauli rice, Paleo dosa/roti or a big bowl of veggies work fabulously with this dish. Enjoy! 

Don’t forget to follow my blog and stay up to date by signing up via email, like the Living Spot Facebook page, on Twitter @LivingSpotBlog, or Instagram @Living_Spot_Blog. 

Please note: if you’d like to use and share my recipes or content, go ahead! Please just link back to the original post when you do so though. Photographs cannot be used without my permission. Thanks! 


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