Recipe : Paleo Butter Chicken.

Let me just start off by saying that this is a healthy dish. Oh, and it has no Butter in it. Allow me to explain.

As I’ve been constantly pointing out in my previous posts, fats are not bad for our body. In fact, fats are essential for fat loss. There are good fats and bad fats. Healthier fats like Ghee, Cheese, Olive Oil, even organic Butter are actually good for us if we learn to eat smarter. As per Dr. Asif Khan, my nutrition and workout mentor, “fats if used in a good way will increase your HDL levels, also known as the good cholesterol, while decreasing LDL that’s the bad cholesterol as well as triglycerides“. So, the next time someone asks you to stop eating cheese just because it contains fat, you can ask them to shove it. (Pardon my language, but if you are subjected to statements like those I’m assuming you’d be as frustrated as I get)

This is not the traditional butter chicken, but tastes like one, definitely. I have used Ghee and Coconut Milk in my recipe (don’t worry it does not taste like a Coconut overload at all), both organic, and since its Paleo it also calls for free range Chicken, but you can also make this with the normal chicken available at the market. This sLITE change I’ve made in my life has put me on a new road altogether, and boy am I enjoying the journey! Thank you for, bringing this side out in me, Tata Salt Lite!

Paleo Butter Chicken
Serves 3-4
Takes 1 hour
Adapted from www.myheartbeets.com

Ingredients:

For the marinade:

500 gm Chicken (I used chicken on the bone. You can also use boneless thighs)
1 tsp Garam Masala Powder
1 tsp Red Chili Powder
1 tsp Dhania Jeera powder (coriander-cumin)
1 tbsp Lemon Juice

For the Curry:

1 tbsp Organic Ghee
2 large Onions, finely chopped.
250 gm Tomatoes, Puréed. You can also use canned tomatoes like I did.
1 tbsp Ginger Garlic Paste
1 tsp Kashmiri Red Chili Powder
1 tsp Dhania Powder
1 tsp Garam Masala Powder
1/2 to 3/4 can of Full fat Coconut milk. (400 to 500 ml if you’re making it at home)
A pinch of Kasuri Methi
Tata Salt LITE, to taste.

For tempering (tadka):

1/2 tbsp Organic Ghee
6 cloves of garlic, finely chopped
1/2 tsp Kashmiri Red Chili Powder

Method:

Mix all the ingredients for marination and keep them refrigerated for 30 minutes.

Meanwhile, heat up a pan with Ghee, on medium high. Add in the Onions and fry them on a medium to medium low flame, until dark brown. This will take about 15 minutes on a  medium low flame.

Add in the ginger garlic paste and give it a stir. Add in the Chili powder, dhania powder and Garam masala, turn the flame to low and let the masalas bloom for a minute.

Add the marinated Chicken and toss to incorporate. Pour the tomato purée, and cook for 15 minutes with the pan half covered.

Keep the flame on low, add in the Coconut Milk and Kasuri Methi. Season with Salt, remember to adjust the salt content if you’re using canned tomatoes and also remember that there is already salt in the Chicken that’s marinated. Let it go for a few more minutes on simmer, about 3 minutes.

In another small pan, heat up the ghee for tempering. Add in the garlic and fry till it starts turning golden. Turn the flame off and add the Kashmiri Red Chili powder. Swirl it all together and pour over your ready Paleo Butter Chicken.

Garnish with Coriander leaves and a drizzle of Coconut Milk. Enjoy!

Note: you can also serve this with Paneer instead of Chicken. That would make a pretty nice Paneer Makhni! No need for Marination in that case, just add normal fresh Paneer.