I love Indian food. It’s super flavorful, satisfying and comforting. I am Sri Lankan, so cooking with spices doesn’t scare me but making an Indian butter chicken “paleo” was a little daunting. This paleo butter chicken recipe is relatively easy and goes well with sweet potato mash and a green side salad. When using spices for the first time or making a spicy dish for the first time, try and stick to the recipe. Once you have made the dish once, you can always add more spices and personalize.
- 4 tbps coconut oil (I use more sometimes)
- 1 Kg chicken breast or thighs – with the bone (if I’m making this dish for my weekly meals I prefer to cook on the bone, since this tends to hold flavor better)
- 2 x large onions chopped finely
- 2 tbp Garam Masala
- 3 tsp Paprika
- 1 tbps Chili powder ( I like my food spicy so I use about 2 tbps)
- 1 tsp of Cinnamon powder
- Salt to taste
- 1 can of tomato puree
- 1 cup (full cream) coconut milk
- Hand full of fresh coriander roughly chopped
- 3 tbsp Lemon juice
- Place oil (2 tbps of oil) in the pan and brown the chicken- this can take some time so be patient. You could use more oil if necessary
- Remove the chicken from the pan.
- Add the rest of the oil and place the onions. Once the onions are semi caramelized add the spices. In roughly 3 minutes the spices should start cooking, at that point add the chicken. Mix the chicken with the spices, ensuring all pieces are properly coated.
- Add the tomato puree and stir.
- Add the coconut milk and stir.
- Cover with a lid, on a low heat for approximately 30 minutes.
- Check if the chicken is cooked before taking the pan off the heat (I generally fork a piece out and cut it open)
- Add salt to taste
- Before serving add the lemon and Garnish with the fresh coriander leaves.
And there you have it- Butter Chicken – Paleo!