Epic Butter Chicken with Turmeric Mashed Cauliflower…OH YEAH!


I just stuffed my face on 1.5 platefuls of this amazing dish. I’m taking a breather to type this post for all you lovelies reading. Let’s see if I can destroy the rest of what’s on my plate after.

I am an avid Mark’s Daily Apple reader, and Mark posted a killer recipe for Butter Chicken in a Silky Sauce a while back. I really wanted to make this glorious concoction of spices, chicken and satisfying fat. However, I realized I didn’t have all the ingredients listed, nor in the right amounts. But I also had ingredients not listed. This is my take on Mark’s butter chicken. It’s so good, I called it EPIC. Thank you Mark for all you do!

Edited March 27th, 2015. The Primal Blueprint and Paleo are nonsense. People who talk about TOXINS! TOXINS EVERYWHERE! And wheat perforating your gut blah blah blah. Well, they don’t know what they’re talking about. If you’re Celiac, DO NOT EAT GLUTEN. If you aren’t…JUST EAT THE FOOOOOOOD!

Epic Butter Chicken with Turmeric Mashed Cauliflower

2.5 lbs skinless, boneless chicken thighs, cut up into cubes
1/4 to 1/3 cup coconut milk
6 garlic cloves, chopped
3 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon chipotle powder (not happy with my chili powder – chipotle will be awesome)
1 teaspoon paprika
1 inch piece of fresh finely chopped ginger
2 tablespoons fresh chopped cilantro
3/4 teaspoon black pepper
Salt to taste

Combine all the above in a glass dish, and stir to coat evenly. Cover it with plastic wrap and pop it in the fridge for at least an hour, if not two.

1/2 white onion, finely diced
1 cup crushed tomatoes
1 whole can (those small ones!) of tomato paste
6 tablespoons butter OR (what I had to do, because I didn’t have all that butter) 3 tablespoons butter, 1 tablespoon beef tallow, 1 tablespoon wild boar lard
1 cinnamon stick
7 cardamom pods, crushed
1/4 cup water
1 whole can coconut milk

Turmeric Mashed Cauliflower

1 whole head cauliflower, cut up into small pieces
1 teaspoon turmeric
Salt and pepper
1/4 cup of the steaming liquid

Take your chicken out of the fridge after it’s marinated for an hour. I took mine out at 1.5 hours.

Add about two inches of water to a medium-sized pot, and place your trusty steamer on top. Don’t have one? Then add your cauliflower to the pot and add about an inch or so of water to it. Those of you with the steamer, pop that bad boy on top, add your cauliflower, and cover with a lid. Crank your heat on high. Once it reaches a boil, turn the heat down to medium. Steaming cauliflower in this way will take about 15 – 20 minutes. If you’re not using a steamer, your cauliflower should be done in about the same time. Check it with a fork. If it goes through easy, you’re done.

Melt your butter, or combo of fats in a second, large pot over medium-high heat. Add your onions in, and stir until they simmer golden, about 10 – 15 minutes. There’s nothing better than onions cooked in a ton of fat. Really. There isn’t. Add salt to taste. Next, add in your crushed tomatoes, tomato paste, 1/4 cup water, cinnamon stick, and cardamom pods. Continue stirring and reducing this for about 15 minutes. Add your beautifully marinated chicken to this mixture, and stir until everything is well coated, and everyone is having a gay ol’ time in that sexy, spicy mixture. They are having a blast. Don’t you wish you were in that pot? Yes, yes you do. Don’t lie to me. I know.

Add your can of coconut milk to the pot. Stir, stir, stir. You do not want this sticking to the bottom. This will need to cook for about another 20 minutes. This will give the chicken enough time to cook, and the sauce to reduce. Add salt to taste.

If you’re lucky like me your wife/husband/SO/boyfriend/girlfriend/talented dog is your sous chef. So, wifey stirred the butter chicken while I took to the cauliflower. Dump your nicely steamed cauliflower (or, alternately, drain your boiled cauliflower), into a pot, add turmeric, salt and pepper, and 1/4 cup of your steaming liquid. Using a hand blender, blitz this mixture until smooth. It’s bright yellow and GORGEOUS! Isn’t it beautiful? It’s special.

Serve yourself up a massive plate of golden cauliflower mash, with silky, creamy, coconuty butter chicken. Eating large quantities of coconut like this in one sitting produces a rush of energy, and a wonderful spreading of heat all over. If you bite into a cardamom pod, don’t worry. Enjoy the orange flavours swirling in your mouth, giving you that “je ne sais quoi!” quality that all good food has.

Time for me to polish off what’s left on my plate! Can I do it?


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9 thoughts on “Epic Butter Chicken with Turmeric Mashed Cauliflower…OH YEAH!

  1. Klint Westwood says:

    Did you say polish or Polish off? Wait what? LOL Sounds like an awesome recipe… might have to test it out one of these days down unda mate! I hope you’re doing much better Patski! I’m loving the primal food site!

  2. primalpat says:

    Polish? polish? Same ting, yes?!

    So happy you’re loving the blog, Tim!

    Back is healing slowly, but that’s ok. All in good time. When I’m strong again, I’ll be hitting up a CrossFit gym to put all this good food to damn good use!

    Miss you bud!

  3. LouiseH says:

    This looks really good Pat! You use some fancy ingredients! I’ve never used Tumeric, or garam masala, what the heck is that? I’m off to Google.

  4. primalpat says:

    Hey Louise! Garam masala is a spice mixture, dark in color.

    Turmeric is amazing, truly unbelievable stuff. It’s being studied at a cancer centre in Texas for it’s anti-cancer properties. It’s bright yellow, doesn’t give off too much flavor, and it is a serious anti-inflammatory!

  5. namelessw0nder says:

    Sounds tasty, I also have the problem of having none of those ingredients haha. One more grammatical thing, I think you want “je ne sais quoi”, for “I don’t know what”, otherwise “pas” makes it “I don’t know!”

  6. primalpat says:

    My French teachers from elementary and high school are scowling at me. I can feel it.

    I KNEW that was wrong! It’s been fixed. Thanks!

  7. Misty says:

    All I can say is OMG! This was AMAZING! I loved loved loved it. YUM DELISH! I have never used garam masala or cardamom so it was a task finding those spices but certainly well worth the effort. Thanks for an addition to my regular meals!

    • primalpat says:

      I’m so happy! Thank you!

      I myself, was pretty well gobsmacked with this meal also. I’d never made an Indian from scratch. It was so delicious, I couldn’t stop eating it.

      Next time, I’m going to keep the chicken thighs whole, and grill them maybe. Also, I found I had a lot of sauce leftover. I dumped it a few days later, but I reckon you could add some more chicken to it, some stock, and some cubed sweet potato, and you would have an awesome soup!

      Thanks for reading Misty 🙂 I’ll keep ’em coming!

  8. primalpat says:

    I’ve never made an Indian from scratch, apparently.

    “Indian MEAL”.


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