Alison Mollenhauer was right on when she named the recipe she submitted for the Primal Blueprint Reader-Created Cookbook Contest “Butter Chicken” instead of simply “Chicken Curry”. Yes, the recipe has spices like garam marsala, cumin and cardamom. Yes, the air in your kitchen will be heavy with the enticing aroma of curry. But it’s the silky, rich, lick-the-back-of-your-spoon texture that really stands out in this dish. The credit goes to a generous amount of butter and the addition of cream or coconut milk, mellowing the spices and turning this fairly simple dish into something luxurious. The moist, tender meat of chicken thighs can take some credit too, as the chicken practically melts in your mouth with each bite.

For this recipe, Alison uses a marinating technique that makes the chicken as tender and flavorful as possible and you can too if you “do” dairy. Marinating meat in Greek-style […]

Original post by Mark Sisson

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