'Butter' Chicken (Paleo, AIP, Whole30, Keto)
 
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A delicious mouthwatering and flavorful chicken curry dish with a smooth 'buttery' gravy! Unlike the traditional 'butter chicken' this version is completely nightshade free and dairy free!
Author:
Recipe type: Main Course
Cuisine: Indian
Serves: 4
RecipeIngredients
  • 1.5 lbs of chicken thighs, cut into bite size pieces
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • ¾ tsp sea salt
  • 1 tbsp lime juice (or apple cider vinegar)
  • 2 tbsp coconut oil or avocado oil
  • 1 tsp kasoori methi (dried fenugreek leaves)
  • 1 inch by 1 inch piece of Dagad phool / Stoneflower (optional)
  • one piece of whole mace (or ½ tsp ground mace)
  • 2 medium size onions chopped roughly
  • ½ tsp sea salt
  • 10-12 fresh or frozen cranberries
  • ½ cup pumpkin puree (canned or homemade)
  • 1 cup water
  • ½ tsp ground cinnamon
  • 1 tsp coconut sugar or honey or maple syrup (optional)
RecipeInstructions
  1. In a large mixing bowl, add the chicken pieces, the garlic powder, ground ginger, sea salt and the lime juice (or apple cider vinegar). Mix with your hands to coat the chicken well and keep this aside.
  2. Place a large cooking pot and heat the oil. When hot, add the kasoori methi (dried fenugreek) and the dagad phool (if adding), the onions and the sea salt. Stir fry for a couple mins.
  3. Next add the marinated chicken, cranberries, pumpkin puree, water, cinnamon and sweetener (if adding).Cover and cook on low heat for 10 mins or until the chicken is cooked and soft.
  4. Continue to simmer uncovered for a couple more minutes until you get the desired consistency for the curry.
  5. Serve Butter Chicken with grain free cassava rotis or with cauliflower rice.
Recipe by Cook2Nourish at https://cook2nourish.com/2020/01/indian-butter-chicken-paleo-aip-whole30-keto.html