While it’s true, this is a Whole30, and Paleo recipe you certainly don’t have to be following either of those diet plans to enjoy this velvety Easy Butter Chicken, serve it with rice and no one will ever know! If you are Whole30 or Paleo you’re going to love this soul-satisfying curry that packs a flavor wallop.
Indian in Alaska
I’ve only been to a handful of Indian restaurants in my life, that doesn’t make me love the food any less. I’ve discovered I need to be creative (and willing to take a few risks) to make Indian food happen in my kitchen. I’ve had several Indian cookbooks, and after a few fails I struck out on my own. I follow my taste buds, Pinterest links and blog posts that called for ingredients I can acquire. Nothing really blog worthy, although the Cauliflower Curry from Moosewood is bloggable and delish!
Until now! Now we have Paleo Butter Chicken!
Now we’ve got Paleo Butter Chicken from My Heart Beets, and it’s the kind of tasty that I want to make happen in my kitchen again and again. And I do at least once a week. The curry is velvety; I swear it is, and the chicken spice is top notch. All of it together is so good, I’m hungry again just writing about it. Plus it’s made with ghee which makes it, you guessed it, PALEO! Serve it over riced cauliflower or eat it like a soup and dinner is served!
The chicken needs to marinate for 4 hours, but eight is better.
While it's true this is a Whole30 and Paleo recipe anyone can enjoy velvety Easy Butter Chicken, just serve it with rice and no one will ever know!
Course: Lunch, Main Dish
Cuisine: Indian Inspired, Paleo, Whole30
1cancoconut milkdivided use some for marinating save the rest of the can for the curry
1TBSP lemon juice
1/4tspof paprikaI used smoked because hello addicted!
2poundsof boneless skinless chicken thighs cut into bite sized pieces
2TBSP gheebutter works fine if you're not Paleo or WHole30
1inchchunk of gingerpeeled and diced
1/4 tspcayenne pepperleave out if deisred
1green pepperseeded and chopped, can be left out if desired
1can tomato paste
make the marinade--begin by mixing 1/3 cup of the solid coconut cream from the can of coconut milk with the lemon juice through the salt in the marinade ingredients, add all of it to a bag and smash it up
add the chicken and mix it all up, put it in the refrigerator and let it marinate at least 4 hours
make sure to put the rest of the coconut milk in the refrigerator too you'll need it for the curry
after marinating for 4 hours, more is fine it's time to
make the curry-- begin by heating the ghee in a large dutch oven over medium heat
once it's melted down add the chopped onions, stir to combine and let them cook, you don't want them to burn but them get good and dark and flavorful
once they hit that stage add the garlic and ginger and cook a few more minutes
then add the spices and let them toast for a moment
add the marinated chicken and all it's spices and any of the marinade and the green pepper if you're using it
cook for 3-5 minutes letting the chicken sear a bit
open and stir in the tomato paste and pour in the water, stir to combine and get the lumps out
let simmer over medium heat for 10 minutes or so
then add the last of the coconut milk and simmer another 10 minutes or so, you don't want to boil it hard but you do want to make sure the chicken is cooked through
taste it and add more salt as necessary
you can of course serve it over rice for your non-grain free friends
I often times find myself adding an extra pinch or two of garam masala powder, I like it so much I always think more is better. It’s good either way! I do think you should adjust the seasonings to your preference so add more of any of the spices you like and customize it, but I always say that don’t I?