Butter Chicken, (known as Murgh Makhani) is a popular Indian curry with so many health benefits. This homemade recipe is packed with bold flavors, aromatics, and creaminess. You will be surprised at how authentic this dish can get while making it Paleo, Whole30, and AIP compliant.

From start to finish, this dish is made so thoughtfully and yet so simply. Butter Chicken has always been my favorite Indian takeout dish. I always complained it was never enough and when I made this at home, I knew I wouldn’t ever go back to restaurants again. In fact, I could make this at home weekly if I had to. Every step truly is carefully crafted.

How to Make the Best Butter Chicken Paleo, Whole30, and AIP-compliant?

1. The Butter Chicken Marinade

• While most recipes call for yogurt, we are going nondairy to accommodate for AIP. Instead, I used coconut cream.
  • Simply refrigerate canned coconut milk for at least 1 hour. The cream will rise to the top and coconut water will separate. For this dish, you will need about 5-6 fluid ounces of coconut cream. Reserve the rest for later.
• Marinade chicken to tenderize for 30 minutes. If you can refrigerate overnight, it will be even better!
• Chicken thighs or chicken breasts: I prefer chicken thighs because not only is it juicier due to fat content, but it holds more nutrients such as iron and zinc. Both are healthy options.

2. The Spices

1. Fenugreek

   • I wanted to start with this one first because my boyfriend struggled to find these as not many people knew what it was. It’s a clover-like herb with medicinal benefits to reduce inflammation, aid in weight loss, and lower cholesterol. It can also stimulate milk production during breastfeeding!

2. Garam Masala

   • The key aromatic in this dish is this combination of toasted and grounded herbs: cumin, black peppercorn, cinnamon, cloves, coriander, and cardamom.
   • If you don’t have time to make Garam Masala, I used The Spice Hunter for efficiency.

3. Turmeric

   • Another powerful medicinal herb with anti-inflammatory and antioxidant properties that gives the curry its color.

4. Paprika vs. Cayenne

   • Cayenne is spicier than paprika. I used this to add more color to the dish and truthfully I’m addicted to hot peppers.
   • Omit paprika and cayenne on AIP. Remember, the Autoimmune Protocol is a short-term elimination diet. When you enter re-introduction phase, you can test several times to see if you’re sensitive to nightshades. Refer to Whole30 vs. AIP: How Does the Paleo Diet Compare?

5. Ginger

   • At this point, I hope you see that this dish is more than just chicken in butter. Spices like ginger have antioxidant and anti-inflammatory properties that are beneficial to your health. If you’re skipping paprika or cayenne, adding one more teaspoon of ginger or turmeric will subtlly elevate the spice level of this dish.

3. The Butter Chicken Gravy

1. Tomatoes

   • Tomatoes are a nightshade and therefore will need to be replaced on AIP.
   • KC Natural – No Tomato Carrot Marinara Sauce is Paleo and AIP-friendly. I have attempted to make my own nomato sauce and it is truly time-consuming. This product has given me so much joy because you can’t tell tomatoes are missing.

2. Ghee Butter

   • Believe it or not, ghee is actually heavily used in Indian cuisine. It is nondairy and perfect for AIP and Whole30 cooking.

3. Coconut Cream

   • In place of heavy cream, coconut cream will do its job in making this dish creamy. For a silky smooth finish, I recommend using an immersion blender at the end.

Creamy Butter Chicken

Paleo Butter Chicken

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A post shared by Hitomi Gonzales, CFNC (@eatsallornothing)