Paleo Chicken Makhani. (Gluten & Dairy Free)
In the realm of Indian food, chicken makhani is my all time favorite. Actually let me start over.. In the realm of ALL food chicken makhani is my FAVORITE!! The sauce is a slightly sweet, creamy and spicy tomato based creation. The flavors in this develop when you allow it to cook low and slow over a long period of time. When making this recipe make sure you have a good amount of time, as you will need to also marinade the chicken for 4 hours. Technically you can cook it fast- and throw it together in less than an hour BUT you will be rewarded if you give it some time. Trust me, it's worth it!!
PS. If you haven't tried it- you might want to make my Grain Free Garlic Naan recipe to go with this makani. You'll be on cloud nine..and totally forget that you are eating both gluten free and Paleo
- 1.5 lb Chicken thighs Chicken Rub
- 1/4- 1 tsp Red hot Chili Powder (depending how spicy you like it!)
- Juice of 1 lime
- 1/4 tsp Salt Chicken Marinade
- 1/8 Cup Plain Greek Yogurt (or plain dairy free greek yogurt of choice)
- 1/8 Cup Coconut Cream (or Heavy Cream)
- 1/2 TBSP Ginger, grated
- 1/2 TBSP Garlic, chopped
- 1/2 tsp Cumin
- 1/4 tsp garam marsala
- 1 tsp Paprika Makhani Sauce
- 2 TBSP Butter or Ghee (dairy or non dairy)
- 1 1/2 TBSP Ginger, grated
- 1 1/2 TBSP Garlic, chopped
- 3 TBSP Tomato Paste
- 1 Cup Water
- 1/2 tsp red paprika
- Salt to taste
- 1/2 tsp Garam Marsala
- 1/2 Cup Coconut Cream (or heavy cream)
- 1 1/2 TBSP Coconut Palm Sugar Basmati Rice
- OR for low carb use 1/2 Head of Cauliflower
- Rub chicken thighs with chili powder, lime juice and salt; set aside.
- In a bowl combine and mix all ingredients for the marinade. Add Chicken to marinade and set aside for at least 4 hours.
- After the chicken has marinaded, preheat broiler on high.
- While that preheats, begin the sauce, melt butter in a saucepan and cook ginger and garlic for 1 minute.
- Add tomato paste, water, paprika, salt and garam marsala; Allow sauce to thicken.
- While sauce thickens place chicken on a baking sheet and cook 5 minutes on each side.
- Take chicken out of the oven, allow to cool and then cut into bite sized pieces.
- Add chicken to sauce, and mix in coconut cream, and sugar.
- Cook low and slow for 1 hour, covered. You can cook in less time, but the longer you cook it the better the spices will be.
- While sauce is cooking, place cauliflower in the food processor and 'rice.' Cook in a skillet. Feel free to also use traditional basmati rice.
NotesIf sauce gets too thick while simmering, you can add additional cream or water to thin out the sauce!