#paleobutterchicken

An amazing Paleo-friendly variation of the traditional butter chicken recipe. This version adheres to the Paleo diet guidelines while using coconut milk and ghee to create a rich, creamy sauce. Savor the succulent chicken and savory spices in this filling dish!

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1 cup full-fat coconut milk. 2 tbsp ghee or clarified butter. 1 large onion, finely chopped. 3 cloves garlic, minced. 1-inch piece of fresh ginger, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp ground turmeric. 1/2 tsp paprika. 1/4 tsp cayenne pepper adjust to your spice preference. Salt and black pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Heat the ghee or clarified butter in a large skillet over medium-high heat. Add the chopped onions and saut until they become translucent. Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant. Add the chicken pieces to the skillet and brown them on all sides. Sprinkle the ground cumin, ground coriander, ground turmeric, paprika, cayenne pepper, salt, and black pepper over the chicken. Stir well to coat the chicken evenly with the spices. Pour in the coconut milk, reduce the heat to low, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce thickens. Garnish with fresh cilantro leaves before serving. Serve the Paleo Butter Chicken hot with cauliflower rice or steamed vegetables.

Prep Time: 15 minutes

Cook Time: 30 minutes

Savor a tasty and Paleo-friendly take on butter chicken that incorporates anti-inflammatory spices and ghee. It's a tasty, creamy dish that's ideal for a balanced dinner.

Ingredients: 1.5 lbs chicken thighs, boneless and skinless. 1/4 cup ghee. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece of fresh ginger, minced. 1 can 14 oz crushed tomatoes. 1/4 cup full-fat coconut milk. 1 tsp ground turmeric. 1 tsp ground cumin. 1 tsp paprika. 1/2 tsp ground coriander. 1/2 tsp chili powder adjust to taste. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Cut the chicken thighs into bite-sized pieces and season with salt and pepper. In a large skillet, melt the ghee over medium heat. Add chopped onions, garlic, and ginger. Saut until the onions become translucent. Stir in the spices - turmeric, cumin, paprika, coriander, and chili powder. Cook for 1-2 minutes until fragrant. Add the chicken pieces to the skillet and cook until they start to brown on all sides. Pour in the crushed tomatoes and coconut milk. Mix well. Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the chicken is cooked through. Adjust seasoning with salt and pepper to taste. Garnish with fresh cilantro leaves before serving. Serve hot with cauliflower rice or your favorite Paleo-friendly side dish.

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in the rich flavors of butter chicken while staying true to your Paleo and Whole30 lifestyle with this slow cooker recipe. Creamy coconut milk and aromatic spices come together to create a satisfying and guilt-free meal that's easy to prepare.

Ingredients: 2 lbs boneless, skinless chicken thighs. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece of fresh ginger, grated. 1 can 14 oz of diced tomatoes. 1 can 14 oz of full-fat coconut milk. 2 tablespoons ghee or clarified butter. 1 tablespoon ground cumin. 1 tablespoon ground coriander. 1 teaspoon ground turmeric. 1/2 teaspoon paprika. 1/2 teaspoon cayenne pepper adjust to taste for spice. Salt and black pepper to taste. Fresh cilantro leaves for garnish.

Instructions: In a large skillet, heat the ghee or clarified butter over medium-high heat. Add the chopped onion and saut until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant. Transfer the sauted mixture to your slow cooker. Place the boneless chicken thighs on top of the sauted mixture in the slow cooker. In a separate bowl, combine the diced tomatoes, coconut milk, ground cumin, ground coriander, ground turmeric, paprika, cayenne pepper, salt, and black pepper. Mix well. Pour the tomato and coconut milk mixture over the chicken in the slow cooker. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, or until the chicken is tender and fully cooked. Before serving, shred the chicken using two forks and mix it into the sauce. Garnish with fresh cilantro leaves. Serve the Paleo and Whole30 Slow Cooker Butter Chicken over cauliflower rice or steamed vegetables. Enjoy your delicious and healthy Paleo meal!

Prep Time: 15 minutes

Cook Time: 240 minutes