Indian Butter Chicken (Paleo versus Primal)

Photo credit: Mock "Indian Butter Chicken" Curry




You see, this is why I prefer the Primal Blueprint to the Paleo thing...


What's the difference...


Cheese, cream, butter... fat!   Mmmm yummy :)


Tonight I tried a recipe from Mark's Daily Apple - it was a reader submitted recipe - I was so excited to try it what with all the butter, cream and Greek yogurt in it. And I was really disappointed... and also at the same time very happy to find out that I already have the best recipe for Indian Butter Chicken - created by yours truly :)


I did a search of my blog and I've found that this recipe - that I make at least 3 times a month - is not on my blog - and that's just wrong!


This is definitely one of our family favorites - something I call real comfort food.


I must share this delicious recipe with the world.


The original recipe I got from a friend of a friend - and I liked that she put cashew butter in it - but it had way too much Garam Masala in it for my family's liking... so I reworked the recipe again and again until I came up with this one. It's less spicy but much more buttery. The cashew butter I kept - it adds some depth to it. We like to serve this with a delicious dessert like Mango Lassi. 


Here goes: 


INDIAN BUTTER CHICKEN (Primal)
Serves 4-6 hungry eaters; Main course


450 grams (1 lb.) chicken breasts, skinless, cubed
2 tablespoon olive oil
1/2 teaspoon Garam Masala
2 pinches cayenne pepper
1 teaspoon salt
1/2 teaspoon white pepper


Heat oil in heavy bottom pan or wok. Fry chicken and spices till browned. Remove - set aside.


1 tablespoon olive oil
1/2 cup onion, finely diced
2 tablespoons butter
2 teaspoons lemon juice
3/4 teaspoon ground ginger
3/4 teaspoon garlic powder
1 teaspoon ground cumin
1/4 teaspoon chili powder
1 teaspoon salt
1 bay leaf
1 box (350g) Heinz Tomato Frito* (like tomato sauce)
1 can (450g) chopped tomatoes in juice
1 1/2 cups Greek yogurt**
1/4 cup cashew butter
1-2 large handfuls fresh spinach, chopped (totally optional)


Heat oil over medium flame in same pan. Saute onion till soft and translucent. Stir in butter, lemon juice, spices, bay leaf and salt. Fry for one minute. Stir in tomato sauce, canned tomatoes and yogurt. Bring to a boil. Reduce flame and simmer 10 minutes, stirring regularly. Stir in cashew butter and when tha tis well blended add the chicken back to the sauce. Stir in fresh spinach leaves and continue to cook till leaves wilted. Remove from heat and serve with cauliflower "rice" or if you are not doing the Primal thing - this is great with some Naan, Roti or bread.


*Heinz Tomato Frito contains vegetable oil and sugar. But the amount is so little that I don't fret about it.


**I like it best with Greek Yogurt - but if you don't have any on hand, I'll tell you I've tried it with coconut milk, regular milk, buttermilk, regular yogurt and on and on. To use milk or coconut milk blend together 1 1/4 cups milk with 2 tablespoon apple cider vinegar and let it sour about 5 minutes.







Comments

Post a Comment

Popular posts from this blog

The cook book for your toddler - Het kookboek voor je peuter

Image
So, I've been going through this little cook book I got from the baby clinic - the book is made by Kinderen - it's a monthly magazine for mothers and expecting mothers - and it's a great little book. see bol.com Here are just a few of the recipes I've tried: Pippi's pannenkoekentaart That was good - I gave it a 4 star **** - easy to make and everyone enjoyed it. Dessert for dinner is good anytime :) I put sliced apples in almost every pancake - which is why it leans so much. It was very filling - and very yummy. Up next: Een echt indiaantje Good 4 stars **** - another easy meal, presented in such a way that the kids got excited... Kailea, my 5 year old, is normally very picky about green food - she ate it up :) We served it with simple gravy. Ella - liked the patty, but tossed the sugar snaps aside - oh well, can't please everyone - but I try. Kailea poses for me. Dad's angry man... even big kids play with their food ! And..
Read more

Double Dipped Stroopwafels (Syrup Waffles)

Image
  I couldn't think of a better way to use an old egg carton then to have it hold yummy delicious double dipped stroopwafels. The idea is not really so new. Just a few months ago I saw Kristan from Confessions of a Cookbook Queen do the same thing with graham crackers for a quick holiday treat. The stroopwafel is not really equavalent to a graham cracker though... it is so much better. It's really one of the best cookies to come out of the Netherlands. You can find them everywhere here. Every grocery store carries them in many different price ranges. And there is a difference. That "E" brand that is really cheap - really sucks . The brand from the Lidl is a great price and one of the best tasting ones I've found. They have them made with real butter or with glucose-syrup. I personally like the real butter caramel flavored ones. Yum-yum. A stroopwafel is simply translated as syrup waffle. It's a thin waffle like cookie with syrup in the middle... much be
Read more

Belgian Day - Speculoos Hagel and Stoemp!

Image
You know what? Normally when I think of Belgium - I think of those cute little sea shell chocolates - those are so dang good. I always bring a few boxes of those when I go home to America. Everyone likes those a lot! You are instantly popular and everyone's best friend if you are carrying a box of those. But Belgium is also known for other things - like waffles and Brussels sprouts. And if they aren't known for Speculaas - they should be. Speculaas is a small spice cookie. It's very yummy and often served with coffee, tea or hot chocolate. Lotus is all over it; it's a name brand and they got it made with the Speculaas. Not only do they know how to make a great little cookie. They've turned it into a creamy sandwich spread... and now into a crunchy sandwich sprinkle. I love it. It's brilliant. And you know what - it would work great as any cake or cupcake topper. Forget those disco sprinkles - Lotus Speculoos Hagel is it!   Luckily for living here, I don
Read more