Side Pannel
Paleo Butter Chicken
Paleo Butter Chicken
- Recipe Submitted by Rosemary on 11/29/2014
Category: Healthy Recipes, Main Dish, Chicken
Ingredients List
- Marinade
- 2 lbs Chicken Thighs (boneless and skinless), cut into smaller pieces
- ½ cup 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 tbs freshly squeezed lemon juice
- ¼ tsp Garam Masala
- ¼ tsp Coriander Powder
- ¼ tsp Cumin Powder
- ¼ tsp Turmeric Powder
- ¼ tsp Paprika
- ¼ tsp salt
- ¼ tsp pepper
- Curry
- 2 tbs Grassfed Organic Ghee (add more if needed)
- 1 onion, chopped
- 1 inch ginger, minced
- 5 garlic cloves, minced
- 1 green bell pepper, chopped in large pieces
- 1 15 oz can Organic Tomato Sauce
- 1 can Organic Coconut Milk, full fat
- 1 tsp Garam Masala
- 1 tsp Kashmiri Chili Powder (if using cayenne, use a little less)
- 1 tsp Coriander Powder
- salt and pepper to taste
- a pinch of Fenugreek Leaves
- Cilantro, garnish
Directions
1. Place chicken in a bowl and marinate with coconut cream and spices, set aside.
2. 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 ;))
3. Add ginger and garlic and saute for a few more minutes.
4. 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.
5. Add green pepper and tomato sauce and cover your pan. Let everything simmer for 12-15 minutes.
6. Add 1 can of coconut milk and a pinch of kasoori methi - let it simmer for another few minutes.
7. Garnish with cilantro and serve with paleo naan.
2. 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 ;))
3. Add ginger and garlic and saute for a few more minutes.
4. 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.
5. Add green pepper and tomato sauce and cover your pan. Let everything simmer for 12-15 minutes.
6. Add 1 can of coconut milk and a pinch of kasoori methi - let it simmer for another few minutes.
7. Garnish with cilantro and serve with paleo naan.
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