For Christmas this year, I was given a few things to do with the kitchen.  Two paleo cookbooks, a crockpot, and a giant orange dutch oven.  Hint, hint..right? So I have been using these things to expand my paleo-cooking horizons. It’s still cold in Jersey, so I’m really craving hot, stew-like dishes with lots of flavor.  Somewhere along my Google travels, I stumbled across a recipe for ‘Butter Chicken”.  Obviously, I immediately stopped what I was doing to find out what this mystical dish that starts with the word BUTTER was.  Imagine my delight when further investigation proved it wss everything I was looking for in a winter evening dinner: Stewed chicken thigh in tons of spices.  Done.  It was very easy to make and took a little over thirty minutes.  The traditional recipe calls for a spice blend called Garam Masala…I didn’t have that and I was not in the mood to go to the store, so I looked it up made a substitute blend. I would suggest marinating the chicken for at least an hour first, but in a pinch let it sit for a quick 20. I served mine with a scoop of cauliflower rice.  You can get this insanely easy recipe here. I know this looks like a lot of ingredients, but it’s pretty much all spices.

Butter Chicken


6-8 skinless, boneless, chicken thighs cut into bite size chunks

Marinade in this mix for a minimum of 20 min, up to a few hours:
1/2 cup coconut milk
Juice of 1 lemon
6 garlic cloves, grated or minced
1 inch ginger root, grated or minced
1 tsp salt
1 tsp pepper
1 tsp chili powder
1 tsp cumin
1 tsp curry powder
1 tsp coriander
1 tsp paprika
3/4 tsp cardamom
1/2 tsp cayenne
1/4 tsp clove
pinch nutmeg
1 tbsp ghee butter
7 tbsp butter
1/2 red onion, sliced thinly
1/4 cup red wine vinegar
14 oz tomato sauce
1 cinnamon stick
1/2 coriander
2 bay leaves
1/2 cup coconut milk

OK so now that we’ve got all that listed, let’s get into the actual recipe.  Lots on ingredients but only a few steps.

The real step one is marinading the chicken in all of those listed ingredients (coconut milk, lemon juice, garlic cloves, ginger, salt, pepper, chili powder, cumin, curry powder, coriander, paprika, cardamom, cayenne, clove, and nutmeg) for 20 min – 3 hours.

1) Heat ghee butter in a dutch oven over medium-high heat and briefly brown the chicken, then set aside (don’t trash extra marinade!).

2) Lower the heat to medium.  Add in the butter, onion, vinegar, cardamom, cinnamon stick and coriander. Sauté for 5 minutes, then add the tomato sauce and cook down on low heat for 20 minutes to cook it way down.

3) Add in the coconut milk, give it a stir and another few minutes, then add in all of the chicken and any leftover marinade. Simmer on low, uncovered, for 10 min, stirring occasionally.

Serve with some caulifower rice and stuff your pretty face!