- 2 pounds chicken thighs (boneless and skinless), cut into bite-sized pieces
- ½ cup (unsweetened) coconut cream (refrigerate can of coconut milk overnight and use the cream on top of the can or use ½ cup of this coconut cream)
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon garam masala
- ¼ teaspoon coriander powder
- ¼ teaspoon cumin powder
- ¼ teaspoon turmeric
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Place chicken in a bowl and marinate with coconut cream and spices, set aside.
- Add ghee to a pan on medium heat. Once ghee melts, add onions and cook until completely dark golden-brown but be careful not to burn them (this will take at least 15-20 minutes. Don’t worry if it’s dark, that’s how Indian people cook their onions ;))
- Add ginger and garlic and saute for a few more minutes.
- Add spices and let them bloom for a minute. Then add your chicken mixture and briefly stir-fry to coat chicken with the masala you’ve made.
- Add green pepper and tomato sauce and cover your pan. Let everything simmer for 12-15 minutes.
- Add 1 can of coconut milk and a pinch of kasoori methi – let it simmer for another few minutes.
- Garnish with cilantro and serve with paleo naan.