This Paleo Butter chicken will be a staple in your house, I am sure! Butter chicken has been a staple in my family while growing up. Now that I do not consume dairy, I wanted to make a good tasting dairy-free version! Technically, this is a butter free butter chicken so it ends up being more of a chicken curry, but it’s so great! This recipe really brings me nostalgia. The flavor profile is on point and will satisfy your Indian food craving.
Prep Time | 10 |
Cook Time | 25 |
Servings |
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Ingredients
- 4 tbsp avocado oil
- 1 large onion, diced
- 4 garlic cloves, crushed
- 3 tbsp tomato paste
- 2 tbsp lemon juice
- 1 can coconut cream
- 6 boneless, skinless chicken thighs
- 1 head of cauliflower
Spices
- 2-3 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1-2 pinches cayenne pepper
- 1 tsp ground tumeric
- 1 tsp Sea salt
Ingredients
Spices
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Instructions
- On medium heat, add avocado oil into a saucepan and heat oil
- Add diced onion to pan, and saute for 4 minutes or until translucent.
- Turn heat down to low, stir in crushed garlic and spies.
- Add tomato paste and cook for one minute.
- Add salt, lemon juice coconut cream and mix well.
- Turn heat to medium and bring sauce to a simmer.
- Add chicken and stir until coated with sauce. Cover the pan with a lid and cook for 20-25 minutes or until chicken is cooked.
- Remove lid, add arrowroot and thicken sauce up.
- While sauce is cooking, clean and dry cauliflower. Add pieces to food processor and process until fine. Add cauliflower to pot/pan and heat up pain to medium heat. Cover and cook for 5-8 minutes to let the steam cook the cauliflower.
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