Better Butter Chicken

Better Butter Chicken

This Paleo and Diary-Free Butter Chicken is a Simple, Make-Ahead, Family Friendly Meal, WITH Leftovers!
Health Rating
Prep Cook Ready in Servings
10 min 8 min 18 min 1

Ingredients


18 thigh(s) Chicken thighs, boneless, skinless (A package of Costco's Kirkland Organic Chicken Thighs has 16-18 pieces, or a Family Size pack, 2-3 lbs)
1 tbsp Ghee (Optional : for Instant Pot)
1 cup chopped Sweet onion (large)
1 tbsp Garlic (minced (or 1 tsp powder))
1 tbsp minced Ginger root (or 1 tsp ground ginger)
2 tsp Sea salt (more or less to taste)
1 tsp Turmeric, ground (heaping)
1 tsp Paprika (heaping)
1/2 tsp Cayenne pepper (to taste)
1 tsp Garam masala (heaping)
1 small can Tomato paste, canned (370 ml)
1 can(s) (13.5 oz) Coconut milk (full fat (not the "drink"))
1 can(s) (16 oz) Diced tomatoes, canned (large can, including the juices)
5 cup Baby spinach
1 tbsp Sliced almonds (GARNISH: Optional)
1 sprig Cilantro (coriander) (GARNISH: Optional)
1/4 cup Greek yogurt, plain, 2% M.F. (GARNISH: Optional)

Instructions


Slow-Cooker: 6 Hours on Medium

1. Mince the garlic and ginger, set aside.

2. In a medium bowl, mix the spices together. the coconut milk, canned tomatoes and tomato paste and stir to combine. Add the garlic and ginger to the liquid spice mixture.

3. Line the bottom of the crockpot with Chicken Thighs and spread the onions evenly on top. (If you like you can sautee the onions in ghee prior to adding them to the crockpot, but this is optional)

4. Pour the liquid spice mixture evenly over the chicken and onions, making sure the thighs are coated.

5. Set the slow-cooker to 6 hours on medium heat. 

6. Before serving, add spinach to the crockpot and stir to combine. Allow it to wilt before serving.

 

Instant Pot: 8 Minutes

1. Mince the garlic and ginger, set aside.

2. Cut the thighs into bite-sized cubes

3. In a small bowl, mix the spices together.

4. On the Sautee setting, melt the ghee and add the onions, cook until soft.

5. Add the spices, garlic and ginger, mix and cook until fragrant (about a minute).

6. Add the canned tomatoes, coconut milk and tomato paste and stir until combined.

7. Add the cubed chicken and stir to coat them evenly in the sauce.

8. Return the lid to the Instant Pot and set the manual pressurized setting to 8 minutes.

9. Use the slow release method or allow the pressure to release naturally.

10. Before serving, add spinach to the Instant Pot and stir to combine. Allow it to wilt before serving.

Nutrition Facts

Per Portion

Calories 3823
Calories from fat 1789
Calories from saturated fat 933
Total Fat 199 g
Saturated Fat 104 g
Trans Fat 0.7 g
Polyunsaturated Fat 20.6 g
Monounsaturated Fat 31 g
Cholesterol 1405 mg
Sodium 8791 mg
Potassium 9814 mg
Total Carbohydrate 110 g
Dietary Fiber 25.4 g
Sugars 33 g
Protein 399 g

Dietary servings

Per Portion


Meat 21.1
Meat Alternative 0.2
Milk Alternative 0.3
Vegetables 12.4

Energy sources


Pygal12%411.02550727267857112.9178436048798247%451.30497089339394246.1435589873470342%295.21799847369056172.3709320299561812%47%42%CarbohydratesFatProtein

Notes:

Garnish with Sliced Almonds,

Cilantro and Greek Yogurt and serve over rice or Cauliflower rice.

Recipe from:
About Contact Us
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada