Description
Experience the bold, aromatic flavors of a classic Indian favorite without any of the dairy or inflammatory ingredients. This Paleo Whole30 Butter Chicken delivers a velvety, rich sauce that clings perfectly to tender, spice-marinated chicken.
Ingredients
Scale
2 lbs Boneless, Skinless Chicken Thighs (cubed)
3 tbsp Grass-fed Ghee or Coconut Oil
2 tbsp Fresh Ginger (minced)
4 cloves Fresh Garlic (crushed)
15 oz Tomato Puree (no added sugar)
1 can (13.5 oz) Full-Fat Canned Coconut Milk
1–2 tbsp Garam Masala
1–2 tbsp Turmeric
1–2 tbsp Cumi
1–2 tbsp Coriander
1 tbsp Fresh Lemon Juice
Instructions
- Marinate the Chicken: Combine the cubed chicken thighs with a tablespoon of lemon juice, a teaspoon of turmeric, and a pinch of sea salt. Let this sit for at least 30 minutes
- Sear for Flavor: Heat two tablespoons of ghee in a skillet over medium-high heat. Add the chicken in batches, sear until golden-brown, then remove and set aside
- Sauté the Aromatics: In the same pan, add another tablespoon of ghee and sauté minced onions (if using) with ginger and garlic until fragrant
- Bloom the Spices: Add garam masala, cumin, and coriander to the pan and stir constantly for about 60 seconds
- Create the Sauce: Pour in tomato puree and coconut milk, deglaze the pan and bring to a gentle simmer
- Combine and Simmer: Return chicken to the skillet, reduce heat to low and let it simmer for 15-20 minutes
- Final Finish: Taste and adjust salt if needed, finish with a squeeze of fresh lime or a handful of chopped cilantro
Notes
Let the dish rest for five minutes before serving to allow the juices to redistribute.
For thicker sauce, let it simmer uncovered for an additional 10 minutes.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 5g (Natural)
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg