The World’s Healthiest Butter Chicken with Turmeric, Ginger and Coconut Oil

This tasty butter chicken recipe is the best proof that the Paleo way of life is not restrictive. All the nasty ingredients have been replaced with high-quality ones, which makes this recipe both healthier and tastier option that the original recipe. We prefer using chicken thighs in this recipe due to their superior flavor and tenderness.

You can also be a bit adventurous with the vegetable content. Feel free to alter the flavor by adding pumpkin, sweet potato, okra, asparagus, eggplant, and zucchini. Although the rice this recipe uses cauliflower rice, you can replace it with broccoli rice, or even try a mixture of both.

Another great thing about this Paleo-style butter chicken is that it contains spices that are rich in antioxidants and healthy fats.

  • Butter Chicken

Serves: 4

Preparation time: 30 minutes


  • 4 tbsps. coconut oil
  • 1 large onion, diced
  • 4 garlic cloves, crushed
  • 2 teaspoons garam masala
  • ½ teaspoon paprika
  • 1 tsp ground ginger
  • 1 to 2 pinches of cayenne pepper
  • 1 tsp ground cardamom
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 3 tbsps. tomato paste
  • 2 tbsps. lemon juice
  • 1 400 ml can coconut cream
  • 1 tsp sea salt
  • 700 g chicken thigh fillets, cut into bite-sized pieces coriander leaves, to serve
  • Cauliflower Rice, to serve


  1. Over medium heat, heat 4 tbsps. of the coconut oil in a large saucepan.
  2. Add the onion and sauté for 3 minutes.
  3. Lower the heat and stir in the garlic and spices. Add the tomato paste and cook for 1 minute.
  4. After that, add the lemon juice, coconut cream, sea salt, and mix well.
  5. Turn the heat up to medium and bring the mixture to a simmer.
  6. Add the chicken and stir until well coated with the mixture.
  7. Next, cover the pan with a lid and cook for 25 minutes, stirring occasionally.
  8. Garnish with the coriander and serve with the cauliflower rice.
  • Cauliflower Rice


  • 1 head cauliflower, chopped
  • 2 tbsps. coconut oil
  • Sea salt and black pepper to taste


  1. Add the chopped cauliflower florets to a food processor and pulse until they become reduced into the same size as grains of rice.
  2. In a frying pan, heat the coconut oil over medium heat and lightly cook the cauliflower for about 5-6 minutes. Season with salt and pepper to taste.
  3. Serve it where you would normally serve rice.
  4. You can also add other spices, seeds, nuts, vegetables, sauces, etc.