The (non-paleo but primal) grass-fed butter in this recipe makes it rich, delicious, and finger-licking good! Add fresh chopped mint for a refreshing garnish that’ll please the palate. If you’d like to make it using something other than grass-fed butter, ghee could work. Alternatively, you could leave the butter out completely, though the finished dish won’t be as rich.
Easy Indian Chicken
- 1 Whole quartered chicken
- 28 oz Tomato sauce
- 2 tbsp Tomato paste
- 1 c Onion (diced)
- 8 tbsp Paleo butter (or ghee, 1 stick, primal not paleo, optional)
- 3 tbsp garlic (minced)
- 3 tbsp Ginger (fresh grated)
- 1 tbsp Garam masala
- 3 tbsp Bacon fat (or other cooking fat)
- Sea salt and fresh cracked pepper (to taste)
In a large Dutch oven, melt your cooking fat on high and sear chicken pieces on each side for about 3 minutes. Once seared, set aside.
Reduce heat to medium and melt butter. Add in onion, garlic, sea salt, and pepper. Stir frequently to prevent burning.
Stir in garam masala and fresh grated ginger. Reduce heat to low.
Add in tomato sauce and tomato paste. Simmer on low for about 5 minutes or until everything is combined.
Return chicken to the pan and cover well with sauce. Simmer for another 20 minutes or until chicken is no longer pink.
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