Butter chicken is not something you would associate with healthy recipes – it’s rich, sweet and heavy so it can’t possibly be good for me, right? Wrong! When prepared properly, using whole foods ingredients and lovely fresh spices, butter chicken can be an incredibly nourishing dish.
This recipe comes from Claire’s book Optimal Health The Paleo Way and it’s made with protein rich thicken thighs, nutritious butter, and all those wonderful antioxidant rich ingredients such as fresh ginger, garlic, multi-coloured spices and tomatoes. Served with vitamin and fiber rich cauliflower rice, this is a perfect dish for a movie night or a rainy day. We love it!
- 3 tablespoons butter
- 1 kg (2 lb 4 oz) chicken thighs, deboned and cut into chunks
- 1 tablespoon grated fresh ginger
- 1 clove garlic, finely chopped
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon garam masala
- ¼ teaspoon chilli powder
- 1 x 400 g (14 oz) tin whole tomatoes
- 2 tablespoons tomato paste
- ½ cup coconut cream
- 1 small handful of coriander (cilantro), roughly
- chopped, to garnish
- 1 large head of caulfilower
- A dollop of coconut oil or ghee
- 1 tsp cumin powder or seeds
- Generous pinch of sea salt
- Cauliflower rice or a small bowl of white rice to serve
- Melt 1 tablespoon of the butter in a pan over a high heat. Add the chicken in batches and cook until brown, then set aside (do not completely cook the chicken through, just
- brown it).
- Turn the pan down to a medium heat and add the remaining butter, ginger and garlic, and cook for 2 minutes or until fragrant. Add the ground coriander, cumin, garam masala and chilli powder, stir for
- seconds, then add the tinned tomatoes and tomato paste and simmer for 10 minutes. Return the chicken to the pan and stir through the coconut cream. Simmer for a further 10 minutes or until the chicken is cooked through.
- Cut cauliflower into small florets and grind into small crumbs, in batches, using a food processor or your awesome knife skills. Heat coconut oil or ghee in a frying pan, add cumin seeds or powder, stir to release the aromas and then add the cauliflower 'rice' crumbs. Cook and stir for 3-4 minutes, until softened. Season with just a little sea salt.
- Sprinkle fresh coriander chicken and serve on a bed of cauliflower rice.
If you have any questions about the recipe or you would like to share your feedback, please leave a comment. We love seeing the pictures of your own adaptations, so please share them on our Rejuvenated For Life Facebook page or your Instagram and tag #rejuvenatedforlife.