paleo butter chicken

This easy Instant Pot Butter Chicken boasts delicious flavour and the perfect, creamy consistency. It's also low FODMAP, Paleo and Whole30.

Instant Pot Butter Chicken (Low FODMAP, Paleo, Whole30)

chicken breasts (about 1 lb total)

olive oil

tsp garam masala

tsp coriander

paprika

½ tsp ground turmeric

½ tsp cayenne (more

salt

¼ tsp ground black pepper

leek, dark green leaves only

tbsp fresh ginger, grated

chicken bone broth (Paleo, Whole30 & Low FODMAP)

tomatoes

coconut cream

tbsp ghee

Fresh parsley, chopped,

white basmati or white long grain white rice

water

A minimum of 2 hours prior to cooking

(but preferably the night before), dry chicken breasts with paper towels and place in a small mixing bowl. In another small bowl or measuring cup, whisk together marinade ingredients and pour marinade over chicken breasts. Using tongs (and not your hands as the marinade will stain them red), flip chicken breasts as much as necessary to fully coat in the marinade. Cover bowl with plastic wrap and refrigerate until ready to cook.

When ready to cook, finely-chop leek leaves and grate ginger. Hit the “Sauté” button on your 6-quart Instant Pot Pressure Cooker (or a comparable pressure cooker) and add 2 tbsp garlic-infused olive oil. Once the display on the Instant Pot reads “Hot,” add leek and ginger and sauté for 2 minutes, stirring frequently. 

Hit “Cancel” on the Instant Pot. Add chicken bone broth and scrape the bottom of the pot clean with a plastic spoon. Add canned tomatoes with their juice to the Instant Pot.

Follow these instructions very carefully: Remove bowl of marinated chicken breasts from the refrigerator. Remove and discard plastic wrap from the bowl. Using tongs, place chicken breasts on a small plate. Using a spatula, scrape every last bit of marinade from the bowl into the Instant Pot and stir to combine with everything else in the pot. Place chicken on top of tomatoes, ensuring they are not touching the bottom of the Instant Pot but are resting on the tomatoes. Scrape any juices or marinade left from the chicken on the small plate into the pot, close the lid, set the pressure release valve to “Sealing,” hit the "Pressure Cook" or "Manual" button, and set timer for 5 minutes. Turn off "Keep Warm" button. Once the cooking cycle has completed, allow pressure to release naturally for 10 minutes, and then release any remaining pressure. Hit the "Cancel" button.

Open lid. Using a fresh set of tongs, remove chicken to a cutting board. Using an instant read thermometer, check the temperature of the thickest chicken breast. Chicken must be at least 165° F to be safely consumed. Allow the chicken to rest on the cutting board.

While the chicken is resting, using an immersion blender, carefully (and slowly if the liquid gets splatty) blend the remaining contents of the Instant Pot until smooth, and set aside to cool. Chop chicken into small, bite-sized pieces (about 1”). Add coconut cream and ghee to the Instant Pot and stir well to combine. Finally, add chicken pieces and any juices from the cutting board into the pot and stir to coat in the sauce.

Serve over a starch component, such as my Instant Pot “Garlic” Mashed Potatoes (Low FODMAP, Paleo and Whole30), basmati rice (low FODMAP but not Paleo/Whole30), or cauliflower rice (Paleo/Whole30 but not low FODMAP).

UPDATE: Pot-in-Pot Rice: to cook white basmati or long grain white rice along with the chicken (which are low FODMAP but not Paleo/Whole30), you'll need an oven-safe stainless steel or glass bowl (I use this one. It's stainless steel, 1.5 quarts and 7.25 x 7.25 x 3.75 inches in dimension). Pour 1 cup of rice into a fine mesh sieve and rinse with cold water. Pour rice into the oven-safe bowl. Add 1 cup cold water and stir. Place bowl on top of the trivet. Close lid; set timer for 5 minutes. Allow for a 10 minute natural release, then manually release any remaining pressure. Open lid. Wearing hot pads, carefully remove the oven-safe bowl from the Instant Pot. Fluff rice with a fork and serve.

Slow Cooker Butter Chicken - This paleo butter chicken is so easy and delicious! It's become one of the all-time most popular recipes on this site--you'll want to slurp the sauce with a spoon! (Gluten Free, Paleo, Whole30)

Slow Cooker Butter Chicken (GF, DF, Paleo, Whole 30)

chicken breast (or chicken thighs)

onion,

tsp coconut oil (or ghee)

garlic, finely minced

tsp fresh ginger, finely minced

coriander

tsp cumin

tsp cardamom

tsp salt

cayenne pepper (optional)

(14 ounces) can coconut milk (full fat, please)

tomato paste

juice of 1/2 lime (about 1 Tbsp.)

cilantro,

In a medium saute pan, heat coconut oil over medium heat. Add onion and sauté until translucent and fairly tender. Add garlic, ginger, spices, and salt. Cook 1 minute longer, till all the spices are fragrant and amazing. Stir in coconut milk and tomato paste and stir until well combined.

Add chicken to the slow cooker. Pour sauce over everything.

Cook on high heat for 3-4 hours or on low heat for 6-8 hours.

Shred or dice chicken into the sauce, squeeze in lime juice, top with cilantro, and serve with your favorite vegetable, rice, or naan.

I LOVE this butter chicken and so does my family.  There is so much flavor.  The cardamom is worth it.  We've tried it with couscous, rice, noodles, naan - it's all good.  And the house smells amazing when this is cooking.  Thank you!

Hello Emily, I'm about to make this recipe - went to two different stores and didn't find the Cardamom powder :( would it make a big difference to go without it or do you have any suggestions to substitute? Thank you! :)

https://content.jwplatform.com/videos/DEWvFcpn.mp4

Slow Cooker Butter Chicken – This paleo butter chicken is so easy and delicious, it’s become one of the all-time most popular recipes on this site! You’ll want to slurp the sauce with a spoon! (Gluten-Free, Dairy-Free, Paleo, Whole30)

Slow Cooker Butter Chicken (Paleo + Whole30)

This quick and easy Instant Pot butter chicken is creamy, comforting, and packed with flavor from the combination of delicious spices. Enjoy with rice, naan, or cauliflower rice! 

Instant Pot Butter Chicken (Dairy Free, Whole30, Keto) - Quick &amp; Easy!

tbsp ghee (or coconut oil)

onion

garlic

ginger

lb chicken thighs (or chicken breasts, cut into 2 inch pieces)

tsp chili powder

cumin powder

turmeric powder

coriander powder

tsp sea salt

tsp black pepper

15 tomato sauce

full-fat coconut milk (or heavy cream, if you aren't dairy free)

Cilantro or parsley (for garnish)

Set Instant Pot to the Sauté setting and heat ghee in the pot until the Instant Pot indicates that it's "hot."

In the meantime, place the chicken in a bowl and add all the spices to it (from garam masala to ground black pepper) and gently toss together. Set aside.&nbsp;

Add onion, garlic, and ginger to the Instant Pot and cook stirring for 3-4 minutes until the onions are translucent. 

Add the spice coated chicken to the pot and sauté for 5 minutes until mostly browned.&nbsp;

Pour in tomato sauce and stir together.

Close the lid of the Instant Pot. Set it on MANUAL for 5 minutes.&nbsp;

Once it beeps to a finish, let the pressure release naturally for 10 minutes.&nbsp;

Manually release rest of the pressure, open the lid, and stir in coconut milk. 

Garnish with parsley or cilantro, and serve with rice, naan, or cauliflower rice!

https://www.youtube.com/watch?v=Bkrjm-h_ScY

This quick and easy Instant Pot butter chicken is creamy, comforting, and packed with flavor from the combination of delicious spices. Enjoy with rice, naan, or cauliflower rice!

Top 3 paleo butter chicken recipes from across the web

The most viewed paleo butter chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Butter Chicken (Low FOD...

Slow Cooker Butter Chicken (GF, DF,...