Best Paleo Indian Butter Chicken Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
4.7/5
(1127 reviews)
Best Paleo Indian Butter Chicken
Zylo Recipes

Description

Experience the comforting flavors of Indian cuisine with this inspired take on butter chicken, crafted for a wholesome eating plan. Succulent chicken thighs, cut into bite-sized pieces, are infused with the aromatic warmth of garam masala and a touch of cayenne pepper, creating a flavorful foundation for the dish. The chicken is then seared to golden perfection, locking in its juices and adding a delightful texture to every bite.

The magic truly happens in the sauce, where caramelized garlic and onions, sautéed with garam masala, chili powder, and cumin, create a symphony of savory aromas. This aromatic base is then enriched with smooth tomato puree and luscious coconut milk, resulting in a creamy, decadent sauce that perfectly coats the chicken. The use of coconut milk adds richness and a subtle sweetness, complementing the spices beautifully.

This butter chicken recipe is surprisingly simple to prepare, making it a fantastic addition to your collection of cherished recipes. For ease of preparation, boneless, skinless chicken thighs are recommended. While clarified butter is a traditional choice that lends an authentic flavor, avocado or olive oil can be used as a substitute.

Canned coconut milk is preferred, as it tends to be richer and free of additives. Avoid using carton coconut milk, which is often watered down and lower in fat. The richness of coconut milk is key to achieving the desired creamy texture and flavor.

The method of cooking the spices with the onions is crucial for developing the sauce's complex flavor profile. This allows the spices to release their essential oils, creating a toasted, nutty aroma that permeates the entire dish. This step should not be skipped, as it is essential for achieving the authentic taste of butter chicken.

This dish is a culinary adventure, offering a delightful balance of spice, creaminess, and savory goodness. Serve this butter chicken with a side of cauliflower rice or roasted vegetables for a complete and satisfying meal. It’s a comforting and flavorful dish that’s sure to become a family favorite.

Preparation Time

Prep Time
20 min
Cook Time
20 min
Total Time
40 min

Nutrition Information

Per 1 bowl serving
C
Calories
700 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
8 g

P
Protein
45 g

C
Fats
55 g
Saturated Fats 30 g
Unsaturated Fats 20 g

Cholestrol 180 mg
Sodium 650 mg
Potassium 500 mg
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Ingredients

    1.
    Ghee
    Ghee
    2 tbsp
    2.
    Onion
    Onion
    1 cup, chopped
    3.
    Garlic
    Garlic
    2 clove
    4.
    Ginger
    Ginger
    0.5 tbsp, sliced
    5.
    Garam masala
    Garam masala
    1 tsp
    6.
    Chili powder
    Chili powder
    1 tsp
    7.
    Cumin, ground
    Cumin, ground
    1 tsp
    8.
    Canned Coconut Milk
    Canned Coconut Milk
    5 fl oz
    9.
    Tomato Puree / Concentrate / Paste
    Tomato Puree / Concentrate / Paste
    1 cup
    10.
    Warm Water
    Warm Water
    4 oz
    11.
    Chicken Dark Meat Thigh Only Enhanced Raw
    Chicken Dark Meat Thigh Only Enhanced Raw
    1 lb
    12.
    Salt, sea salt
    Salt, sea salt
    1 tsp
    13.
    Garam masala
    Garam masala
    1 tsp
    14.
    Cayenne
    Cayenne
    1 tsp
    15.
    Bay Leaf
    Bay Leaf
    1 leaf
    16.
    Ghee
    Ghee
    2 tbsp
    17.
    Cauliflower rice
    Cauliflower rice
    24 oz

Instructions

    1.
    Preheat a large nonstick skillet over medium-high heat. Once hot, add the ghee and allow it to melt in the pan. Once the fat is hot, add in the minced garlic, minced ginger, and diced onions. Saute them for 30 seconds to one minute, stirring them occasionally. Next, add one teaspoon of garam marsala, one teaspoon of chili powder, and one teaspoon of ground cumin. Continue sauteing this mixture until very caramelized. Feel free to turn the heat down to low. Cook occasionally, stirring for about 3-5 minutes until everything is nicely softened and browned.
    2.
    Next, add the coconut milk and tomato puree. Stir well to combine the ingredients to make a thick sauce. Next, add 4 ounces of water and stir well to loosen the sauce. Add one bay leaf and allow to simmer for 3-5 minutes on low. Pour the sauce into a medium-sized bowl and set aside.
    3.
    Season the diced chicken thighs with 1 teaspoon of sea salt, 1 teaspoon of garam masala, and 1 teaspoon of cayenne pepper. Add 1 tablespoon of ghee to the pan and allow it to melt. Then add the seasoned diced chicken thighs into the pan. Cook them until nicely browned all over.
    4.
    Add back the sauce and cook until the chicken is cooked all the way through. If the sauce is too thick, add small amounts of water until the sauce loosens. Taste adding more sea salt if desired. Serve immediately over hot cauliflower rice.