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 Butter Chicken, just serve it with rice and no one will ever know! And if you are Whole30 or Paleo you’re going to love this soul satisfying curry that packs a flavor wallop.

I’ve only been to a handful of Indian restaurants in my life, that doesn’t make me love the food any less. In fact I’ve discovered I just 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 kind of struck out on my own, following my taste buds, a few links on Pinterest and the occasional blog that called for ingredients I could actually acquire. Nothing really blog worthy, although the Satyamma’s Cauliflower curry from Moosewood was of course bloggable and delish!

Until now, now we’ve got the 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’ve worked myself up to being hungry again just writing about it.

 


Be aware this needs a few hours to marinate, 4 is good 8 is better.

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Paleo/Whole30 Butter Chicken
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Instructions
  1. 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
  2. add the chicken and mix it all up, put it in the refrigerator and let it marinate at least 4 hours
  3. make sure to put the rest of the coconut milk in the refrigerator too you'll need it for the curry
  4. after marinating for 4 hours, more is fine it's time to
  5. make the curry-- begin by heating the ghee in a large dutch oven over medium heat
  6. 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
  7. once they hit that stage add the garlic and ginger and cook a few more minutes
  8. then add the spices and let them toast for a moment
  9. add the marinated chicken and all it's spices and any of the marinade and the green pepper if you're using it
  10. cook for 3-5 minutes letting the chicken sear a bit
  11. open and stir in the tomato paste and pour in the water, stir to combine and get the lumps out
  12. let simmer over medium heat for 10 minutes or so
  13. 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
  14. taste it and add more salt as necessary
  15. serve hot
  16. 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?