For the Ethnic themed Paleo Nights event I wanted to take a couple ‘popular’ ethnic dishes and see if I could “paleo-ize” them. A friend at Crossfit Quantum said that he makes a nice slow-cooker butter chicken, so i thought I’d try a Butter Chicken recipe to represent India on the menu…some people said it tasted more like Tikka Masala.  You can decide for yourself – either way it’s delicious.  I haven’t had real Butter Chicken in so long, so it was hard for me to remember what the real deal tastes like.   You can find all the necessary spices in the ethnic aisle at any Real Canadian Superstore.  

Ingredients (serves 4)
– 1 head of cauliflower (for rice substitute) – ground up to a rice like consistency
– 3-4 boneless skinless chicken breasts
– 3/4 – 1 C coconut cream – use the thick cream that resides on the top of coconut milk or you can buy coconut cream and add water to make it less dense.
– 1/4 C lemon juice
– 4 tsp of each: ground cumin, coriander, cayenne pepper
– 2 tsp garam masala 
– 1 tsp ground tumeric
– 2 Tbsp minced garlic
–  1 Tbsp minced ginger
– 3 Tbsp olive oil
– 1/2 C cashew nut butter
– 1 medium onion – minced
– 1/2 C crushed tomatoes (use the kind w/out any other ingredients)
– 1/2  – 1 C chicken stock (you might need 1 full Cup if the sauce is too thick)

Directions

  1. In a medium bowl, combine coconut cream, lemon juice, 1/2 of the spices: 2 tsp of cumin, 2 tsp of coriander, 2 tsp of cayenne, 1 tsp of garam masala, 1/2 tsp turmeric.  And garlic and ginger.
  2. In a re-sealable bag, add chicken and cover with marinade.  Marinate overnight or for at least 4 hours
  3. Pre-heat oven to 400
  4. Pour chicken and marinade into a baking dish and cook chicken until it’s 90% cooked through.  Remove from oven and set aside.  Once cooled enough, cut into bite size pieces.
  5. In a large skillet, heat olive oil.  Add onions (and some more garlic if you like) and saute until softened.
  6. Add the other 1/2 of spices (2 tsp of cumin, 2 tsp of coriander, 2 tsp of cayenne, 1 tsp of garam masala, 1/2 tsp turmeric).  Add crushed tomatoes and cashew nut butter.  Stir for about 2 minutes.
  7. Add the chicken pieces.  Start to add chicken stock while stirring.  Start with 1/2 a Cup and continue adding until you get your desired consistency.  I had to use about 1 Cup in total.
  8. Let it simmer on low-heat for about 20 minutes
  9. Enjoy!