Paleo Butter Chicken with Rice

Indulge in the rich and creamy flavors of this Paleo Butter Chicken with Rice, a reinvented classic that’s both wholesome and satisfying! Perfectly tender chicken thighs are simmered in a luscious, dairy-free sauce made with coconut milk, fragrant spices like garam masala and turmeric, and a touch of tomato paste for depth. Instead of traditional rice, this recipe features light and nutrient-packed cauliflower rice, making it a guilt-free delight for those following paleo or low-carb diets. Ready in under an hour, it’s a one-pan wonder paired with a side of fluffy cauliflower rice for a complete and flavorful meal. Finished with a sprinkle of fresh cilantro and a squeeze of lemon juice, this dish is the perfect blend of aromatic spices and creamy goodness. Whether you're meal-prepping or serving a cozy dinner, this paleo-friendly butter chicken is sure to impress!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 3 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 4 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, minced
• 1 cup Canned coconut milk
• 2 tablespoons Tomato paste
• 2 teaspoons Garam masala
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Paprika
• 0.5 teaspoon Turmeric powder
• 0.25 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 1 large head Cauliflower, grated into rice-size pieces
• 0.25 cup Fresh cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat.

Step 3

Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Step 4

Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.

Step 5

Add the chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes.

Step 6

Reduce the heat to medium and stir in the coconut milk, tomato paste, garam masala, ground cumin, ground coriander, paprika, turmeric, cayenne pepper, and salt. Mix well to coat the chicken.

Step 7

Simmer the mixture gently for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

Step 8

Meanwhile, in another skillet, heat the remaining 1 tablespoon of coconut oil over medium heat.

Step 9

Add the grated cauliflower and cook, stirring continuously, for 5-7 minutes, until the cauliflower is tender and resembles rice.

Step 10

Serve the butter chicken over a bed of cauliflower rice.

Step 11

Garnish with freshly chopped cilantro and a squeeze of lemon juice before serving.

Nutrition Facts

Serving size	(1597.0g)

Amount per serving	% Daily Value*
Calories	2185.1

Total Fat 154.2g	0%
Saturated Fat 99.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 567.0mg	0%
Sodium 3025.7mg	0%
Total Carbohydrate 77.6g	0%
Dietary Fiber 21.7g	0%
Total Sugars 29.5g
Protein 141.5g	0%

Vitamin D 31.8IU	0%
Calcium 387.0mg	0%
Iron 23.2mg	0%
Potassium 4448.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.3%

Protein: 25.0%

Carbs: 13.7%