Paleo Butter Chicken
Ingredients
4 tbsp. of pastured, grass-fed butter
2 lbs. chicken breast, cut into chunks
2 tsp garam masala
2 tsp paprika
2 tsp ground coriander
1 tbsp grated fresh ginger
1/4 tsp chili powder (adjust to taste)
1 cinnamon stick or 1/2 tsp ground cinnamon
6 bruised cardamon pods or 1 tsp ground cardamon
1 can of tomato puree
3/4 cup coconut milk
1 tbsp fresh lemon juice
Basmati rice (optional for serving)
Naan (optional for serving)
Directions
Heat a pan, add the first 2 tbsp of butter and stir-fry the chicken chunks. You can cook them in 2 batches if your pan is too small. Remove the chicken from the pan.
Put the second 2 tbsp of butter and slowly heat the spices for a minute or two until you can smell the aroma.
Put the chicken back in the pan and stir so you mix in all the spices with the chicken.
At this point, add the tomatoes and simmer for about 15 minutes. Stir from time to time.
Add the coconut milk and lemon juice and let it simmer for another 5 minutes.
Remove cinnamon stick and cardamon pods before serving.
