An amazing Paleo-friendly variation of the traditional butter chicken recipe. This version adheres to the Paleo diet guidelines while using coconut milk and ghee to create a rich, creamy sauce. Savor the succulent chicken and savory spices in this filling dish!
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1 cup full-fat coconut milk. 2 tbsp ghee or clarified butter. 1 large onion, finely chopped. 3 cloves garlic, minced. 1-inch piece of fresh ginger, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp ground turmeric. 1/2 tsp paprika. 1/4 tsp cayenne pepper adjust to your spice preference. Salt and black pepper to taste. Fresh cilantro leaves for garnish.
Instructions: Heat the ghee or clarified butter in a large skillet over medium-high heat. Add the chopped onions and saut until they become translucent. Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant. Add the chicken pieces to the skillet and brown them on all sides. Sprinkle the ground cumin, ground coriander, ground turmeric, paprika, cayenne pepper, salt, and black pepper over the chicken. Stir well to coat the chicken evenly with the spices. Pour in the coconut milk, reduce the heat to low, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce thickens. Garnish with fresh cilantro leaves before serving. Serve the Paleo Butter Chicken hot with cauliflower rice or steamed vegetables.
Prep Time: 15 minutes
Cook Time: 30 minutes
Homestyle Eats
