Better Butter Chicken

16 18 358
Ingredients Minutes Calories
Prep Cook Servings
10 min 8 min 8
Better Butter Chicken
Health Highlights
This Paleo and Diary-Free Butter Chicken is a Simple, Make-Ahead, Family Friendly Meal, WITH Leftovers!


18 thigh(s) Chicken thighs, boneless, skinless (A package of Costco's Kirkland Organic Chicken Thighs has 16-18 pieces, or a Family Size pack, 2-3 lbs)
1 tbsp Ghee (Optional : for Instant Pot)
1 cup chopped Sweet onion (large)
1 tbsp Garlic (minced (or 1 tsp powder))
1 tbsp minced Ginger root (or 1 tsp ground ginger)
2 tsp Sea Salt (more or less to taste)
1 tsp Turmeric, ground (heaping)
1 tsp Paprika (heaping)
1/2 tsp Cayenne pepper (to taste)
1 tsp Garam masala (heaping)
1 small can Tomato paste, canned (370 ml)
1 can(s) (13.5 oz) Coconut milk, sweetened (full fat (not the "drink"))
1 can(s) (16 oz) Diced tomatoes, canned (large can, including the juices)
5 cup Baby spinach
1 tbsp Sliced almonds (GARNISH: Optional)
1 sprig Cilantro (coriander) (GARNISH: Optional)


Slow-Cooker: 6 Hours on Medium

1. Mince the garlic and ginger, set aside.

2. In a medium bowl, mix the spices together. the coconut milk, canned tomatoes and tomato paste and stir to combine. Add the garlic and ginger to the liquid spice mixture.

3. Line the bottom of the crockpot with Chicken Thighs and spread the onions evenly on top. (If you like you can sautee the onions in ghee prior to adding them to the crockpot, but this is optional)

4. Pour the liquid spice mixture evenly over the chicken and onions, making sure the thighs are coated.

5. Set the slow-cooker to 6 hours on medium heat. 

6. Before serving, add spinach to the crockpot and stir to combine. Allow it to wilt before serving.


Instant Pot: 8 Minutes

1. Mince the garlic and ginger, set aside.

2. Cut the thighs into bite-sized cubes

3. In a small bowl, mix the spices together.

4. On the Sautee setting, melt the ghee and add the onions, cook until soft.

5. Add the spices, garlic and ginger, mix and cook until fragrant (about a minute).

6. Add the canned tomatoes, coconut milk and tomato paste and stir until combined.

7. Add the cubed chicken and stir to coat them evenly in the sauce.

8. Return the lid to the Instant Pot and set the manual pressurized setting to 8 minutes.

9. Use the slow release method or allow the pressure to release naturally.

10. Before serving, add spinach to the Instant Pot and stir to combine. Allow it to wilt before serving.


Garnish with Sliced Almonds,

Cilantro and Greek Yogurt and serve over rice or Cauliflower rice.

Nutrition Facts

Per Portion

Calories 358
Calories from fat 123
Calories from saturated fat 44
Total Fat 13.6 g
Saturated Fat 4.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 4.2 g
Cholesterol 229 mg
Sodium 937 mg
Potassium 1087 mg
Total Carbohydrate 10.9 g
Dietary Fiber 3.1 g
Sugars 5.1 g
Protein 49 g

Dietary servings

Per Portion

Meat 2.6
Vegetables 1.6

Energy sources


Meal Type(s)