Butter Chicken Paleo Style
This is a modified version of the traditional butter chicken recipe and uses coconut milk instead of cream to make it dairy free and hence paleo friendly!
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: Indian
Servings: 8 servings
Calories: 599kcal
Preheat oven to 350 F.
Rinse the chicken, pat dry and place in a metal or glass baking dish.
Put coconut oil in a microwave safe bowl and heat on high for 45-60 seconds (until melted).
Pour the coconut oil over the chicken thighs.
Coat chicken with paprika, sea salt and pepper.
Cover the pan with tin foil and bake for 40-45 minutes, until chicken is browned and the juices run clear.
Sauce
Place a medium sized saucepan or pot onto medium heat on the stove.
Add butter and coconut oil to pot and allow to melt.
Add cumin seeds and diced onion to pot. Sautee until onions are clear.
Add crushed garlic and cook for a couple more minutes.
Add the rest of the ingredients to the pot and allow to simmer for 25-30 minutes, stirring frequently (you will likely have to turn the heat down).
Once your chicken is done top with the sauce.
This goes great with cauliflower rice as a side. You can serve with plain rice if it fits your diet.
Make sure and prepare the sauce while the chicken cooks.
Calories: 599kcal | Carbohydrates: 8g | Protein: 18g | Fat: 58g | Saturated Fat: 38g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 473mg | Potassium: 569mg | Fiber: 2g | Sugar: 3g | Vitamin A: 391IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 4mg