Butter Chicken

Whole30 Butter Chicken

Category: Paleo-ish, Poultry, Recipes

Makes 4-6 servings

Ingredients

• 1.5 pounds boneless, skinless chicken thighs - cut into 1 inch pieces
• 1 yellow onion, finely diced
• 3 cloves garlic. minced
• 2 tablespoons ghee (I used 4th and Heart)
• 1 can tomato paste (6 oz)
• 1 can full fat coconut milk (unsweetened)
• 1/4 cup coconut aminos (I use this one )
• 1 tablespoon cashew butter (unsweetened)
• 1/4 cup broth or water
• 1 tablespoon garam masala
• 1/2 teaspoon ground ginger
• 1/4 teaspoon chili powder
• 1/2 teaspoon ground turmeric
• salt, pepper
• Squeeze of lemon
• dash of fish sauce (optional)

To serve
• cauliflower rice
• fresh cilantro

Instructions

1. Bring a large saute pan to medium high heat and add 1.5 tablespoons of the ghee. Add onions and a pinch of salt and saute for about 2 minutes. Add garlic and spices (garam masala, ginger, chili powder, and turmeric) and continue to saute for an additional 5 minutes.
2. Clear a spot in the center of the pan and add an additional 1/2 tablespoon of ghee. Add the chicken and brown for about 3 minutes.
3. Next, add another pinch of salt, coconut milk, tomato paste, cashew butter, coconut aminos and optional dash of fish sauce and mix everything until well combined.
4. Reduce the heat to medium low, cover with a lid and continue to cook another 8-10 minutes.
5. Remove the lid and stir. Allow the butter chicken to cook uncovered for a few minutes until it's thick and delicious. Add a squeeze of lemon juice at the last minute.
6. Serve over cauliflower rice with fresh cilantro, if desired.

Notes

The fish sauce adds an extra punch of umami flavor and does NOT taste fishy. It's my secret ingredient in a lot of dishes. Look for one without sugar to keep the recipe Whole30!