Paleo Butter Chicken

Total time1 hr 25 min

Prep time20 min

Cook time35 min

Juicy chicken thighs soak up a warm blend of cumin, coriander, turmeric, and paprika before getting seared until deeply golden on the outside and tender within. The sauce builds real depth from scallion greens, fresh ginger, and a fragrant hit of garam masala and cayenne, all simmered into crushed tomatoes until rich and glossy. A touch of maple syrup rounds out the sauce with a subtle sweetness that balances the warm spice, and blending it smooth gives you that classic silky texture in every bite. The chicken finishes gently in the sauce so it stays tender and fully soaks up all that flavor. Finished with a scatter of fresh cilantro, this one spoons up beautifully and fits right into a Paleo dinner rotation.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
Kroger Boneless Skinless Chicken Thighs Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs
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½ cup plain lactose-free yogurt
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp sweet paprika
½ tsp salt

For the sauce

2 tbsp garlic-infused oil, divided
½ cup scallion greens, thinly sliced
1 tbsp fresh ginger, finely grated
1 tsp garam masala
1 tsp ground cumin
1 tsp sweet paprika
¼ tsp cayenne pepper (optional)
1 can (14 oz) crushed tomatoes
½ cup chicken broth
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp maple syrup
salt and pepper, to taste

For serving

fresh cilantro, roughly chopped (optional)
cooked basmati rice, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a medium bowl, combine the yogurt, cumin, coriander, turmeric, paprika, and salt. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes.
2
Heat 1 tbsp of the garlic-infused oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer — work in two batches if needed to avoid crowding — and sear for 3 to 4 minutes per side until the exterior is deep golden and the chicken reaches 165°F (74°C) on an instant-read thermometer. Transfer to a plate and set aside.

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