Paleofied Chicken Makhani (Indian Butter Chicken)

12 oz cubed chicken breast
1/2 diced red onion
1-2 tbsp. coconut oil
1/4 cup tomato sauce
1/4 cup diced tomatoes (with juice)
1/2 cup coconut milk
1-2 tsp minced garlic
1 tbsp. garam masala
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/2 tsp chili powder
3 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