Crockpot Paleo Butter Chicken
I LOVE Indian food and spices. Lately I have not felt well after eating out at Indian restaurants since I tend to partake in both Dairy and sometime Gluten (who can resist samosas?). So when my husband was going to be gone for dinner this a night this weekend, I immediately decided I was having curry of some sort.
The great things about this Indian recipe is that it is made in my beloved crockpot making it perfect for a busy day when I don’t feel like spending a long time cooking dinner after a long work week. This recipe also doesn’t require any hard to find spices.
I ate mine with a side of my Indian Spice Yogurt and with some Indian Spice Cauliflower rice.
Crockpot Paleo Butter Chicken
This Paleo version of Butter Chicken pairs perfectly with a side of Indian Spiced Yogurt and Cauliflower Rice.
Ingredients
For the Butter Chicken
- 1 lb chicken thighs
- 1 medium onion diced
- 1 can coconut milk (13.5 oz) full fat
- 1 can tomato past (6 oz)
- 3 tbsp ghee (or grass fed butter)
- 2 tsp minced garlic
- 1 tbsp hot curry powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp tumeric
- 1 tsp caynenne pepper (optional)
- salt and pepper
For the Cauliflower rice
- 1 bag frozen riced cauliflower
- 1/4 cup frozen peas
- 1 tbsp avocado oil
- 1 tsp salt
- 1 tsp garam masala
- 1/2 tsp tumeric
- 1/2 tsp cayenne pepper (optional)
serve with side of Indian Spiced Yogurt
Instructions
For the Butter Chicken
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Add all ingredients for the Butter Chicken to the crockpot and cook on high for 6 hours. Shred the chicken and mix with sauce.
For the Cauliflower Rice
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Heat oil in a medium skillet. Add Cauliflower and peas and cook for 2-3 mins to thaw. Add spices and mix to combine evenly. Cook another 5-6 minutes to heat through.
Make the Indian Spiced Yogurt
Plate the Dish
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Add Cauliflower rice to a shallow bowl. Top with Chicken and Sauce. Service with Indian Spiced Yogurt.
Recipe Notes
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