Whole30 Indian Butter Chicken
Ingredients
-
6
tablespoons
ghee
-
2
pounds
chicken thigh filets
-
2
teaspoons
garam masala
-
2
teaspoons
sweet paprika
-
2
teaspoons
ground coriander
-
1
tablespoon
finely chopped ginger
-
¼
teaspoon
chili powder
-
1
stick
cinnamon
-
6
pods
cardamom
-
15
ounces
tomato sauce
-
1
tablespoon
coconut aminos
-
1
cup
coconut cream
-
1 ½
tablespoons
fresh lemon juice
-
to taste
salt
-
to garnish
fresh cilantro
-
to serve
cooked cauliflower rice
Instructions
- Heat a wok or large skillet and add 1 tablespoon of ghee to coat.
- Stir fry half the chicken for about 4 minutes until browned and set aside.
- Repeat with the remaining chicken and set aside.
- Pour out the used ghee and reduce heat to medium-low.
- Melt ¼ cup of ghee and add the spices, stirring until fragrant.
- Return the chicken to the skillet and mix with the spices.
- Add tomato sauce and coconut aminos, simmer for 15 minutes.
- Stir in coconut cream and lemon juice, simmer for an additional 5-10 minutes.
- Season with salt and serve over cauliflower rice, garnished with cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
946
Total fat
82g
Total carbohydrates
16g
Total protein
41g
Sodium
824mg
Cholesterol
280mg
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