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Best Paleo Indian Butter Chicken
How to Make It
Step 1
Preheat a large nonstick skillet over medium-high heat. Once hot, add the ghee and allow it to melt in the pan. Once the fat is hot, add in the minced garlic, minced ginger, and diced onions. Saute them for 30 seconds to one minute, stirring them occasionally. Next, add one teaspoon of garam marsala, one teaspoon of chili powder, and one teaspoon of ground cumin. Continue sauteing this mixture until very caramelized. Feel free to turn the heat down to low. Cook occasionally, stirring for about 3-5 minutes until everything is nicely softened and browned.
Step 2
Next, add the coconut milk and tomato puree. Stir well to combine the ingredients to make a thick sauce. Next, add 4 ounces of water and stir well to loosen the sauce. Add one bay leaf and allow to simmer for 3-5 minutes on low. Pour the sauce into a medium-sized bowl and set aside.
Step 3
Season the diced chicken thighs with 1 teaspoon of sea salt, 1 teaspoon of garam masala, and 1 teaspoon of cayenne pepper. Add 1 tablespoon of ghee to the pan and allow it to melt. Then add the seasoned diced chicken thighs into the pan. Cook them until nicely browned all over.
Step 4
Add back the sauce and cook until the chicken is cooked all the way through. If the sauce is too thick, add small amounts of water until the sauce loosens. Taste adding more sea salt if desired. Serve immediately over hot cauliflower rice.
Ingredients
- Ghee – 2 tbsp
- Onion – 1 cup, chopped
- Garlic – 2 clove
- Ginger – 0.5 tbsp, sliced
- Garam masala – 1 tsp
- Chili powder – 1 tsp
- Cumin, ground – 1 tsp
- Canned Coconut Milk – 5 fl oz
- Tomato Puree / Concentrate / Paste – 1 cup
- Warm Water – 4 oz
- Chicken Dark Meat Thigh Only Enhanced Raw – 1 lb
- Salt, sea salt – 1 tsp
- Garam masala – 1 tsp
- Cayenne – 1 tsp
- Bay Leaf – 1 leaf
- Ghee – 2 tbsp
- Cauliflower rice – 24 oz
