Mouthwatering Paleo Indian Butter Chicken Dinner

Allergens

Dairy (Ghee, Butter)

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite
• sized pieces
• 1 cup tomato puree
• 1/2 cup unsalted butter
• 1/4 cup coconut cream
• 2 tablespoons ghee
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• Cauliflower rice, for serving

Instructions

1. In a large pan, melt the ghee over medium heat. Add the chicken pieces and cook until browned on all sides. Season with salt and pepper. Remove from the pan and set aside.
2. In the same pan, add turmeric, cumin, coriander, paprika, garam masala, and cayenne pepper (if using). Cook for 1 2 minutes until fragrant.
3. Add the tomato puree to the spice mixture and cook for another 2 minutes.
4. Gradually stir in coconut cream while continuously stirring to avoid lumps.
5. Return the cooked chicken pieces to the pan, submerging them in the sauce. Cook for 10 12 minutes, or until the chicken is fully cooked and tender.
6. Serve over a bed of cauliflower rice.

Chef’s Insight

Don't be afraid to adjust the spice levels to your preference. You can always add more heat if needed.

Notes

Make sure to use high-quality ingredients for the best flavor.