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Butter Chicken
Feb. 5th, 2014 02:15 pmI don't follow a paleo diet, but I do find some paleo recipes to be delicious!
Here is a picture of butter chicken that I stole off of the interwebz:
I based this recipe off of the one found here:
http://paleoleap.com/delicious-butter-chicken-recipe/
I don't care about "grass-fed" butter and all the paleo rules. Eat what you like, and what makes you feel good, mkay?
Ingredients:
Melt the butter in a large pan, then add the spices. [If using fresh garlic & onions, sautee them in oil or butter first, then add a little more butter, melt it, and then add the powdered spices.] Heat the spices on low for a minute or two until they become aromatic. Put the chicken in the pan. Increase heat to medium. Stir thoroughly to mix all the spices with the chicken and cook for about 2 minutes. Add the crushed tomatoes, coconut milk and veggies. If you need to, add enough water to just cover the veggies & chicken. Stir thoroughly. Simmer, covered, at medium heat for about 15 minutes or until the veggies are the desired consistency, stirring from time to time. Stir in the heavy cream and lemon juice, adjust seasoning for taste if needed (I usually have to add more salt a this point).
Serve over rice.
KEEWERD
Here is a picture of butter chicken that I stole off of the interwebz:
I based this recipe off of the one found here:
http://paleoleap.com/delicious-butter-chicken-recipe/
I don't care about "grass-fed" butter and all the paleo rules. Eat what you like, and what makes you feel good, mkay?
Ingredients:
2 tbsp butter
Two to three largeish chicken breasts, cut in bite-sized chunks
1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1 teaspoon ground cardamom1 teaspoon garlic powder (can use fresh garlic)
1 teaspoon onion powder (can use fresh onions)
salt to taste (I probably used a teaspoon or two)
some kind of hot spice if you want: crushed red pepper, sriracha, Tabasco sauce -- totally optional
1 28-ounce can of crushed tomatoes or tomato puree
1 teaspoon onion powder (can use fresh onions)
salt to taste (I probably used a teaspoon or two)
some kind of hot spice if you want: crushed red pepper, sriracha, Tabasco sauce -- totally optional
1 28-ounce can of crushed tomatoes or tomato puree
1 14-ounce can of coconut milk
1 tablespoon lemon juice (optional)
1/4 cup heavy cream (optional but soooo good)
Veggies:
approximately 1 cup frozen peas
approximately 1 cup carrots (I use baby carrots and cut them into thirds)
2 - 3 potatoes, cubed, or one to two cups of cauliflower florets if you prefer
You can use whatever veggies you like. I often go for peas, carrots & potatoes.
1/4 cup heavy cream (optional but soooo good)
Veggies:
approximately 1 cup frozen peas
approximately 1 cup carrots (I use baby carrots and cut them into thirds)
2 - 3 potatoes, cubed, or one to two cups of cauliflower florets if you prefer
You can use whatever veggies you like. I often go for peas, carrots & potatoes.
Melt the butter in a large pan, then add the spices. [If using fresh garlic & onions, sautee them in oil or butter first, then add a little more butter, melt it, and then add the powdered spices.] Heat the spices on low for a minute or two until they become aromatic. Put the chicken in the pan. Increase heat to medium. Stir thoroughly to mix all the spices with the chicken and cook for about 2 minutes. Add the crushed tomatoes, coconut milk and veggies. If you need to, add enough water to just cover the veggies & chicken. Stir thoroughly. Simmer, covered, at medium heat for about 15 minutes or until the veggies are the desired consistency, stirring from time to time. Stir in the heavy cream and lemon juice, adjust seasoning for taste if needed (I usually have to add more salt a this point).
Serve over rice.
KEEWERD
