I love Indian food – and, this dish (despite a very misleading name) is exactly why. It is incredibly comforting and delicious. The spices are chock full of antioxidants – which makes Indian cuisine one of the healthiest ones out there. You just need to skip the rice and naan. That is why we are using cauliflower rice. You can also find Paleo naan recipes – if you are so inclined! This recipe is from Paleo Leap – and, I can vouch for the recipe – I use it often!
2 x 2 Tbsp. butter
2 pounds chicken breasts, 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
6 crushed cardamon pods
28 ounce can of tomato puree
3/4 cup canned full-fat coconut milk
1 Tbsp. fresh lemon juice
- Heat a pan over medium-high heat. 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.
- Garnish with fresh herbs and a stick of cinnamon.
1 large head cauliflower, stem removed and broken into florets
2 – 3 Tbsp. extra-virgin olive oil
Salt and Pepper, to taste
- Grate the cauliflower florets with a box grater using the large holes – or, a food processor with a grating attachment – set aside.*
- Preheat a large skillet to medium-high heat. Add the oil to coat the bottom of the skillet.
- Add the cauliflower ‘rice’ and cook through. This will take about 5 – 8 minutes depending on the size of your plan and the overall heat of the stove.
- Season with salt and pepper and serve with the Butter Chicken.