Indian recipes are usually full of nightshades…but not this recipe! This Indian butter chicken is dairy-free, ketogenic, low-carb, nightshade-free, Paleo and Whole30 compliant. A real winner!
I’m currently doing a month of no nightshades, which, for those of you who are not aware, means not eating tomatoes, peppers, eggplants and potatoes.
I’ve had bad joint popping and pain for as long as I can remember, and for some people, their symptoms get much better or completely disappear when they remove nightshades from their diet. For people of European and Asian descent, nightshades are something that did not enter the diet until several hundred years ago.
People believed these foods were poisonous, and for some people, they can cause an immune system reaction. I recently realized that I have a problem digesting peppers (severe stomach pain, which I thought was caused by avocados, but nope, definitely peppers), so I thought that maybe nightshades in general were causing some problems.
Anyway, I plan to talk in length about my experience in a later post.
For those of you who could care less about nightshades, don’t fret. I’ve also added several optional ingredients that you can add in, if you want the traditional butter chicken experience.
Indian butter chicken is one of my favorite low-carb dishes. I just love the fact that it takes under half an hour to produce a delicious and nutritious meal. Plus, we all know about the health benefits of turmeric, ginger, cilantro and the other amazing spices typically included in Indian cuisine.
These spices and herbs are one of the most potent sources of antioxidants in our diets, and are incredibly anti-inflammatory. In fact, I plan to write a post soon about an amazing turmeric, ginger and cinnamon latte that I’m currently developing.
I’m currently trying to increase my intake of herbs and spices for these amazing benefits by incorporating some of them into my diet daily.
This Indian butter chicken is incredibly simple to cook, it takes just under half an hour, what could be better? Start by cooking your chicken in butter in a pan. In another pan, saute the chopped onion in additional butter. Once it softens, add in those delicious spices and allow that to cook for a few minutes, stirring often.
When it begins to dry out in the pan, add in the canned coconut milk, tomato sauce or paste (omit for nightshade-free, as I did), and stir for several minutes. Add the chicken in, once it is cooked fully, and allow to simmer for 5-10 minutes, until the sauce begins to thicken. That’s all there is to it!
I hope you all enjoy this wonderfully spicy and comforting Indian butter chicken, perfect for this chilly time of year. If you liked this recipe, please be sure to follow us on Facebook so you never miss a recipe!