I just love, Love, LOVE Indian food. And it's weird because I never had any as a kid ... my mother was a terrible cook and my father a VERY picky eater.
It's weird because both my sister and I are enamored of it. And neither of us had it growing up. As a matter of fact, I was 16 before I had my first pizza.
And my first cigarette. Both complements of my sister. We eat Indian food together every time I see her.
As a young person, I would make it often. I would do lunch specials as a chef. And made a complete meal from raita (yogurt condiment) to payasam (rice pudding) for 17 people early on in a relationship.
I haunted Indian markets to get the right ingredients ... and remember once driving all the way out to West Los Angeles (I lived east) for besam (chick pea flour). Now you can get it on Amazon.
So when I found this recipe for Butter Chicken on goodlifeeats.com I was overjoyed. Not only is this Paleo but it's a traditional dish and really easy to make.
Which is not true of many Indian dishes. I had an Indian friend years ago who cooked for a week for a feast day. This comes together in just 15 minutes (don't be put off by the list of ingredients ... most of them are spices ... and immune-boosting ones to boot!).
As a matter of fact, I froze a couple of portions for quick meals ... it freezes well. Serve with cauliflower rice to make it truly Paleo, regular basmati rice (traditional), Indian vegetables, and/or my Paleo naan recipe. Eat it up ... FOR REAL!
AuthorJill PlaceWhen I found this recipe for Butter Chicken on goodlifeeats.com I was overjoyed. Not only is this Paleo but it's a traditional Indian dish and really easy to make.
In a large nonstick skillet, add 1 Tbsp. of oil and heat over medium heat.
Add the onion (or fennel) and saute for 5 minutes. Add the ginger, garlic, and jalapeno and saute another 5 minutes.
Stir in the garam masala, chili powder, cardamom, and coriander. Saute for another 2 minutes.
Scrape mixture into a blender or food processor, add tomato paste and chicken broth, and blend until very smooth. Set aside. Wipe out pan with paper towel.
Pat the chicken dry (it browns better). Add salt and pepper. Heat same pan over medium heat and add 1 Tbsp. butter and the chicken.
Stir until chicken is no longer pink on the outside, about 3 minutes. Depending upon the size of the pan, you may want to cook the chicken in batches so as not to overcrowd it.
Add the sauce from the blender to the pan with all the chicken and the cream of choice.
Simmer over medium-low heat, stirring often, until the chicken is no longer pink in the center, about 15 minutes. Cut remaining 3 Tbsp. butter (or ghee) into chunks and stir into sauce until melted.
Serve over rice (or cauliflower rice). Squeeze lime juice from 1/4 lime over portions and garnish with cilantro. Se with naan alongside.
Ingredients
Directions
In a large nonstick skillet, add 1 Tbsp. of oil and heat over medium heat.
Add the onion (or fennel) and saute for 5 minutes. Add the ginger, garlic, and jalapeno and saute another 5 minutes.
Stir in the garam masala, chili powder, cardamom, and coriander. Saute for another 2 minutes.
Scrape mixture into a blender or food processor, add tomato paste and chicken broth, and blend until very smooth. Set aside. Wipe out pan with paper towel.
Pat the chicken dry (it browns better). Add salt and pepper. Heat same pan over medium heat and add 1 Tbsp. butter and the chicken.
Stir until chicken is no longer pink on the outside, about 3 minutes. Depending upon the size of the pan, you may want to cook the chicken in batches so as not to overcrowd it.
Add the sauce from the blender to the pan with all the chicken and the cream of choice.
Simmer over medium-low heat, stirring often, until the chicken is no longer pink in the center, about 15 minutes. Cut remaining 3 Tbsp. butter (or ghee) into chunks and stir into sauce until melted.
Serve over rice (or cauliflower rice). Squeeze lime juice from 1/4 lime over portions and garnish with cilantro. Se with naan alongside.
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