Paleo Butter Chicken with Zucchini Noodles
A dairy-free version of Butter Chicken served with zucchini noodles.
Ingredients
- about 680 g Chicken thighs
- 1 can Coconut milk
- about 170 g Tomato paste
- 2 tbsp Ghee
- 1 tbsp Ginger
- 4 cloves Garlic
- 1 tsp Turmeric
- 2 tsp Garam masala
- 2 medium Zucchini
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut chicken thighs into bite-sized pieces.
- 2In a bowl, mix chicken with ginger, garlic, turmeric, and garam masala. Marinate for 15 minutes.
- 3Heat ghee in a large skillet over medium heat. Add marinated chicken and cook until browned on all sides.
- 4Add tomato paste and coconut milk to the skillet. Bring to a simmer, then reduce heat and cook for 20 minutes, or until the chicken is cooked through and the sauce has thickened.
- 5While the sauce simmers, spiralize the zucchini into noodles.
- 6Serve the butter chicken over zucchini noodles.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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