Butter Chicken with Naan | Paleo, Dairy-free Keto Recipe (2024)

Today is the day friends, the day I finally made one of my all-time favourite meals keto. I ketogenized it (I also just trademarked that word…obviously), and it is going to blow your mind. It’s Keto Butter Chicken and Garlic Naan/Flatbread/Tortillas. It all depends on how you see it. I see it as Buh-read!

How to make the Keto Naan

Hear me out now, All of this, like AAALL of it, was made in under 30 minutes.

This is what I love the most about keto breads, since they don’t call for yeast, you can make them in minutes. Can’t beat that.

In order to make a super fluffy bread, here is what you are going to need.

1. Coconut flour
2. Psyllium husk
3. Egg whites
4. Garlic powder
5. Salt
6. Baking powder
7. Warm water

To make this easy naan, start by mixing together in a bowl : the coconut flour, psyllium husk, garlic powder, salt and baking powder. Add your egg white, mix, then add your warm water. Mix together until you get a dough. Cut into 6 equal pieces.

Keep in mind that this is a crumbly dough (no gluten), which means that you’re going to have to be a little more careful when you’re rolling it. Place one dough ball between 2 parchemin paper sheets and roll using a rolling pin.

Bonus Tip: If you have a tortilla presser, you can totally use it with this recipe to make keto tortillas.

How To Make This Paleo & Keto Butter Chicken

Now that we have covered the fluffy part of this meal, let’s move to the silky smooth savoury side of things.

Step 1 : Marinate & Cook the Chicken

To a bowl, add your chicken thighs, spices, cilantro and coconut yogurt. Mix and cover with plastic wrap. It’s recommended that you let your chicken marinate for 1 hour before cooking/grilling. However, if you can’t wait (totally understandable), let it sit in your fridge for at least 10 minutes.

Next, grab a large baking sheet, cover with parchemin paper and place your marinated chicken on it. Cook in your oven @425F for 10-12 minutes (or until it’s no longer pink in the center).

Step 2 : Prepare the Dairy-free butter chicken sauce

This butter chicken sauce is butter-free. Instead we are using coconut oil, and full-fat coconut milk to make this rich curry sauce. Fear not my friend, this butter chicken does not taste like coconut.

To make the sauce, start by finely chopping one onion and a thumb-size piece of ginger (you can also do this in your food processor). Next, melt your coconut oil in a large pot and add your chopped onion, ginger and all your spices. Cook for 7-8 minutes and add your coconut milk. Whisk and add your tomato paste. Lower the heat and let simmer for another 12-15 minutes. Add your grilled chicken to the sauce.

Step 3: Let simmer for another 5 minutes & Serve

Once you add your chicken, you want to let it simmer for another 5 minutes. Turn off the heat and add a handful of fresh coriander on top.

F.A.Q.

When was butter chicken invented?Butter chickenormurgh makhaniwas invented in the late 1950s in a restaurant in Delhi.

Can butter chicken be made without tomatoes? Yes, If you want to lower the carb count to a minimum, skip the tomato paste. I love it, so I obviously won’t be doing that.

Does it taste too much like coconut?Not at all. Because of the variety of spices we used in this recipe, the coconut flavour is completely gone.

Can butter chicken be frozen? Yup, once cooked just place into a Ziplock bag, flatten the bag and freeze.

How long will butter chicken last in the fridge? It’s good for up to 3 days, which makes it a good meal prep option.

Today’s Recipe.

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