Paleofied Chicken Makhani (Indian Butter Chicken)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
12 oz cubed chicken breast1/2 diced red onion1-2 tbsp. coconut oil1/4 cup tomato sauce1/4 cup diced tomatoes (with juice)1/2 cup coconut milk1-2 tsp minced garlic1 tbsp. garam masala1/4 tsp cayenne pepper1/4 tsp black pepper1/2 tsp chili powder3 tbsp. Kerrygold butter
In a large skillet, sautee the onion in coconut butter until translucent. Turn heat down to low & add the tomatoes, garlic, and spices. Stir until well combined.
Turn the heat up a little and add the coconut milk. Stir together over a medium heat until starting to thicken.
Add the chicken and simmer, stirring occasionally, until chicken is cooked.
Remove from heat and stir in butter.
Serve over "riced" cauliflower cooked with a bit of saffron!
Serving Size: 2 servings
Turn the heat up a little and add the coconut milk. Stir together over a medium heat until starting to thicken.
Add the chicken and simmer, stirring occasionally, until chicken is cooked.
Remove from heat and stir in butter.
Serve over "riced" cauliflower cooked with a bit of saffron!
Serving Size: 2 servings
Nutritional Info Amount Per Serving
- Calories: 560.9
- Total Fat: 41.4 g
- Cholesterol: 150.4 mg
- Sodium: 273.4 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 1.0 g
- Protein: 39.7 g
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