Better Butter Chicken

I don't know if this qualifies as authentic Indian food.  But it is genuinely delicious!

Note: As I was making this, I was sure it was going to flop, because it was very thick and odd-looking until the very last minute.  Just go with it.  Also, I didn't have coriander or fenugreek powders, but since those are the first two spices in my curry powder, I just substituted that for both.


Better Butter Chicken:
from Everyday Paleo p. 59

2 1/2 lbs chicken thighs (I don't think breasts would work as well b/c they're not as juicy and that's what helps the sauce thin out)
3Tbs coconut oil
1 sm red onion, diced
2 garlic cloves, minced
1/2 tsp cardamom powder
1/2 tsp coriander powder
1 tsp fenugreek powder
1 tsp chili powder
1 (6oz) can tomato paste
1/2 C coconut milk (I put in a half can)
1 tsp salt (or to taste)
4 Tbs butter or ghee

1. Cut chicken thighs in to bite-sized pieces and set aside.

2. In a large skillet or soup pot, heat the coconut oil over medium heat.  Add the diced onion and saute until translucent.

3. Turn the heat to low. Add minced garlic, cardamom, coriander, fenugreek, chili powder, and salt. Stir well to make a paste.

4. Add the tomato paste to spices and stir. This mixture will be very thick!

5. Turn the heat back up to medium and add the coconut milk.  Use a whisk to blend the tomato paste mixture and coconut milk together into a thick sauce.

6. Bring the sauce to a simmer and add the chicken (It's still very thick.  I'm not sure "simmer is the correct word for this gloppy, bubbling mess.)  Stir well, turn the heat down to medium-low, cover and cook for approximately 15 min or until the chicken is done all the way through - stir occasionally during the cooking process.

7. After the chicken is cooked, add the butter and mix into the sauce until melted.

The recipe is from a Paleo cookbook and calls for serving it over sauteed red chard.  I skipped that part and we just ate it plain.  It's also very good over rice.