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Best Butter Chicken {Paleo, Whole30, AIP}

Print Recipe
Total Time 30 minutes
Servings 4

Ingredients
  

Marinade

  • 2 tbsp ghee butter
  • 2 tsp salt
  • 1 tsp fenugreek
  • 2 tsp garam masala
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
  • 1 tsp paprika optional
  • 1 tsp turmeric
  • 1/2 lemon
  • 2 tsp coriander
  • 1 shallot
  • 5.5 fl. oz. coconut cream
  • 1 lb chicken thighs
  • 2 tbsp ghee butter

Curry Gravy

  • 1 tsp salt
  • 1/2 tsp cayenne
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp garam masala
  • 1 cup KC Natural Carrot Marinara
  • 1 cup coconut cream
  • 1/4 cup cilantro

Instructions
 

  • Combine salt, fenugreek, garam masala, garlic, ginger, paprika, turmeric, lemon, coriander, coconut cream, and diced chicken and marinade for 30 minutes to 24 hours.
  • Heat dutch oven to medium-high heat then add ghee butter.
  • Cook marinaded chicken 4-5 minutes on each side. Set aside.
  • Saute ground shallots. Scrape the bits for flavor.
  • Add KC Natural No Tomato Carrot Marinara, ghee butter, and coconut cream. Simmer on medium heat for 7 minutes. Then, add chicken back. Cook on low-medium heat for 10 minutes.
  • Drizzle coconut cream and garnish with cilantro.
  • Serve and enjoy!