Rich & Creamy Paleo Butter Chicken with Turmeric Cauliflower Rice

Ingredients

For the Spiced Chicken & Marinade:

• 2 lbs pasture-raised chicken breasts or boneless thighs, cut into 1.25-inch bite-sized cubes
• 2 tbsp fresh lemon juice
• 1 tbsp fresh ginger, grated
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp smoked paprika
• 1 tsp coarse Celtic sea salt

For the Velvety Makhani Gravy:

• 3 tbsp grass-fed clarified butter (ghee) (divided)
• 1 large yellow onion, finely diced
• 1 can (14 oz) organic tomato sauce or pureed San Marzano tomatoes
• 2 tbsp organic tomato paste
• 1 can (13.5 oz) full-fat unsweetened coconut cream (chilled, top cream layer)
• 1.5 tbsp garam masala
• 1 tsp ground turmeric
• 0.5 tsp ground cardamom
• 0.5 tsp chili powder or Kashmiri chili
• 1 tbsp dried fenugreek leaves (kasuri methi), crushed between palms (secret for authentic aroma)
• 1 tsp coarse sea salt

For the Turmeric Golden Cauliflower Rice:

• 4 cups riced cauliflower
• 1 tbsp grass-fed ghee
• 0.5 tsp ground turmeric
• 0.25 cup chopped fresh cilantro (for garnish)

Step-by-Step Instructions

1. Marinate Chicken: In a mixing bowl, toss chicken cubes with lemon juice, grated ginger, minced garlic, cumin, coriander, garam masala, smoked paprika, and 1 tsp sea salt. Let rest at room temperature for 10 minutes (or refrigerate up to 24 hours).
2. Sear the Chicken: Heat 1.5 tbsp ghee in a large 12-inch heavy Dutch oven or skillet over medium-high heat. Add chicken pieces in a single layer (cook in batches if needed) and sear for 3 to 4 minutes per side until lightly browned and seared on the edges. Transfer seared chicken to a plate.
3. Sauté Aromatics & Spices: Melt remaining 1.5 tbsp ghee in the same pot over medium heat. Add diced onion and sauté for 5 minutes until soft and golden. Stir in tomato paste, garam masala, turmeric, cardamom, and chili powder. Cook stirring constantly for 2 minutes to bloom the fragrant spices.
4. Simmer Makhani Sauce: Pour in the pureed tomato sauce and 0.5 cup filtered water or bone broth. Bring to a gentle boil, reduce heat to low, cover, and simmer for 10 minutes so the tomato flavors mellow and harmonize.
5. Blend for Ultra-Silkiness (Pro Chef Tip): For a 5-star restaurant silky texture, transfer the warm tomato sauce to a high-speed blender (or use an immersion blender) and blend on high for 60 seconds until completely smooth. Pour back into the pot.
6. Stir in Cream & Simmer: Whisk the full-fat coconut cream into the blended sauce. Return the seared chicken and any resting juices into the gravy. Stir in the crushed fenugreek leaves (kasuri methi). Simmer uncovered on low for 6 to 8 minutes until chicken is tender and cooked through (165°F).
7. Make Golden Cauliflower Rice: In a separate skillet over medium heat, melt 1 tbsp ghee, add riced cauliflower, turmeric, and a pinch of salt. Sauté for 4 minutes until tender-crisp.
8. Serve: Spoon generous ladlefuls of rich butter chicken over warm golden turmeric cauliflower rice. Garnish with fresh cilantro leaves and a swirl of coconut cream.

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Turmeric contains bioavailable curcuminoids, which work synergistically with the black pepper and healthy fats from grass-fed ghee to downregulate NF-kB inflammatory cascades. Grass-fed ghee provides concentrated butyric acid, supporting gut enterocyte metabolism while remaining free of casein and lactose.

Frequently Asked Questions