PALEO CLEAN BUTTER CHICKEN

 
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HEALTHY & PALEO BUTTER CHICKEN.. HELLL YEAH!

I have been meaning to create my own version of butter chicken for so long now, it was one of my fav dishes as a young teen.

I remember ordering butter chicken literally every time my high school friends and I would visit our local Indian restaurant. I ate it every weekend straight for a year.. so yeah not much has change to be honest, thats still a habit I have carried on with me to my adult life, Eating something regularly until I despise it. But 7 years later and we are back on the butter chicken wagon people!

Whilst cooking this dish my house smelt like an amazing Indian restaurant heaven, you can smell its creamy and thick flavour and it literally makes your mouth water.

*please take note.

I did not add garlic, onion or chilli in this recipe because

A: I wanted to keep it FOD MAP friendly and B: Yo girl can’t stand chilli.

But if these ingredients are fine with you,

I would suggest adding them in for extra flavour -

  • 1 large onion chopped

  • 1 Tbsp fresh garlic (minced)

  • 1 tbsp chilli flakes


 

WHAT YOU WILL NEED -

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  • 300G boneless skinless chicken

    thighs (cut into bite-sized pieces)

  • 1 Tbsp ghee or nutlex 

  • 1 1/2 tsp salt

  • 1 Tbsp fresh ginger (grated)

  • 1 heaping tsp turmeric

  • 1 heaping tsp paprika

  • 3/4 tsp cayenne powder

  • 2 tbsp tomato paste

  • 2 teaspoons cumin seeds

  • 1/4 teaspoon ground cinnamon 

  • 1 tbsp mango chutney 

  • 1 cup coconut cream

  • 1/2 cup vegetable broth I used 

To serve ; 

  • Handful of coriander 

  • Lemon juice 

  • Salt n pepper

  • Cauliflower rice/ white or brown rice

  • Naan bread


Instructions;

  1. Melt ghee or nutlex in a large pot over medium heat.

  2. Add cumin seeds, salt and *onion (if using them, cook until onions are soft and translucent)

  3. Add in *garlic *chilli, ginger, turmeric, paprika, cinnamon and cayenne. Mix in and cook until fragrant.

  4. Add tomato paste & mango chutney, mix thoroughly with spices then add chicken and stir well. cook for 5 minutes.

  5. Once cooked, stir in the vegetable broth, and cook on low for 10 minutes. Then add the coconut cream and let it shimmer for around 5-10.

  6. serving with choice or rice or bread, coriander and lemon juice.

    Enjoy lovelies!