Paleo Butter Chicken
2 lbs Chicken Thighs (boneless and skinless), cut into smaller pieces
1/2 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
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
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.