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Paleo Butter Chicken

Paleo Butter Chicken! Wonderfully rich with a hint of heat, this healthier version of your favourite classic Indian dish will have you begging for more!
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Paleo Butter Chicken! Wonderfully rich with a hint of heat, this healthier version of your favourite classic Indian dish will have you begging for more!

  • Author: Amelia
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4-5 servings 1x

Ingredients

Scale

‘Curry Chicken Bath’ Things:

  • 1 1/2 tsp turmeric
  • 1 1/2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp coarse salt
  • 1/4 tsp cayenne pepper
  • 2 cloves garlic, minced
  • 1/2 inch chunk of ginger root, peeled and diced
  • 1 cup full-fat coconut milk
  • 2 lbs boneless, skinless chicken thighs

Curry Sauce Things:

  • 4 tbsp ‘butter’ coconut oil or ghee
  • 1/2 tsp ground cardamom
  • 1/2 serrano chili (or jalapeno if you really can’t find a serrano), diced
  • 1 inch chunk of ginger root, peeled and diced
  • 1 tsp ground mace
  • 1 clove garlic
  • 1 (28 oz.) can of diced tomatoes
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground coriander
  • 4 tbsp ‘butter’ coconut oil or ghee
  • 1 1/2 tbsp honey
  • 1/2 tsp ground fenugreek leaves
  • 1/3 cup coconut milk
  • 1/4 cup chicken stock
  • Coarse salt, to taste

Instructions

Curry Chicken Bath

  1. Stir all ‘curry chicken bath’ spices as well as the garlic and ginger in a small bowl until uniformly mixed.
  2. Add the coconut milk.  Stir.
  3. Place your chicken thighs in a ziploc bag and add the Curry Bath Slurry.  Seal the bag, and mush the chicken and ‘bath’ mixture with your hands until it envelopes the chicken.
  4. Marinate overnight (or at least 4 hours) in the fridge.

Butter Chicken:

  1. Heat 2 tbsp of ‘butter’ coconut oil in your cast-iron (or non-stick pan).
  2. Add your chicken thighs, leaving about 1 cm around each thigh to cook.  You will probably have to do 2 batches of chicken in the pan.  Cook each side for about 3 mins, or until the chicken is no longer pink in the middle.  Set cooked chicken aside to cool.
  3. Meanwhile, start making your sauce.  Heat another 2 tbsp of ‘butter’ coconut oil in another non-stick pan/pot.  Add the cardamom, serrano chili, ginger, mace, and garlic, and sauté until aromatic; about 30 seconds to a minute.
  4. Add your diced tomatoes (with all of their juices), and cook until the tomatoes easily fall apart; about 6 minutes.
  5. If you have an immersion blender, blend the tomato mixture in the pan/pot.  If you don’t, pour your ingredients into a blender, and blend until you have a sauce-like consistency.
  6. Return the sauce to your pan/pot and add the cayenne pepper, coriander, and 4 tbsp of ‘butter’ coconut oil.
  7. Let simmer for 20 minutes on medium-low heat; stirring occasionally.
  8. Chop your cooled chicken, and add to the sauce after it has simmered.
  9. Add the honey, fenugreek, chicken stock, and coconut milk.  Salt to taste.
  10. Enjoy!!!

Notes

Inspired by Russ Crandall’s “Butter Chicken” recipe in Paleo Takeout:  Restaurant Favourites without the Junk.

Find it online: https://www.paleo-ish.ca/paleo-butter-chicken/