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Easy Butter Chicken

We’ve shortened the process to a flavorful butter chicken without losing any of the flavors with our easy keto and paleo butter chicken recipe. Searing chicken thighs in Fatworks Pure Lard sets the base for this dish full of rich spices. Making good use of your spice cabinet allows this dish to cook quickly and turn out even better than your local Indian restaurant. Serve over basmati or cauli-rice and garnish with chopped cilantro.


    • 2 pounds chicken thighs
    • Onion powder
    • Garlic salt
    • Black pepper
    • Fatworks Pure Lard
    • 1 large onion, diced
    • 1 red bell pepper, diced
    • 5 garlic cloves, minced
    • 1 teaspoon cumin seeds
    • 1 ½ teaspoons garam masala
    • 2 teaspoons ground turmeric
    • 1 teaspoon ground cinnamon
    • Dash of ground cayenne pepper
    • ¼ cup white wine
    • 1 tablespoon tomato paste
    • 1 tablespoon grated ginger
    • 15 ounces canned crushed tomatoes
    • ½ cup bone broth
    • ¼ cup raisins
    • ¼ cup sliced almonds
    • 1 teaspoon sea salt
    • ½ teaspoon black pepper
    • 2 tablespoons grass-fed butter
    • 1 cup grass-fed cream or coconut cream
Optional for garnish:
  • Chopped cilantro
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4
Fat: Buffalo Tallow, Duck Fat, Ghee, Goose Fat, Lamb Tallow, Leaf Lard, Pure Lard, Pure Tallow, Schmaltz (Chicken Fat), Wild Boar
Tags: Gluten Free, Keto, Paleo Friendly, Whole30



Coat all sides of the chicken in onion powder, garlic salt, and black pepper. Heat a large skillet over medium-high heat and grease generously with Pure Lard. Cook the chicken until golden on both sides, about 8 minutes total. Remove the chicken to a bowl and set aside for later.


Turn the heat on the skillet to medium and add the diced onion and red bell pepper. If the pan seems dry, add a bit more Leaf Lard. Cook until the vegetables are translucent, about 5 minutes. Add the minced garlic, cumin seeds, garam masala, turmeric, cinnamon, and cayenne to the pan.  Stir until fragrant, about 1 minute. Add the white wine, tomato paste, and grated ginger.  Stir until the wine has reduced slightly, about 1 minute. Add the crushed tomatoes, bone broth, raisins, almonds, sea salt, and black pepper. 


Bring up to a simmer and add the chicken into the pan. Simmer for 10 minutes, stirring occasionally. Remove the pan from the heat and add the butter and cream. Stir gently until just combined. Garnish with cilantro, as desired