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Paleo Butter Chicken

Butter Chicken by Ashley of MyHeartBeets.com

Paleo Butter Chicken

4.95 from 54 reviews
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Servings 4 -5

Ingredients
 

Marinade

  • 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

Curry

Instructions
 

  • 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.
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