Make this delicious, and comforting Indian dish Whole30 Compliant! Easy substitutions for the creamy, savory simmer sauce and tender pieces of chicken.
1 C unsweetened, almond milk yogurt (Like Kite Hill)*
2 tbsp lemon juice
1 1/2 tbsp turmeric
2 tbsp garam masala
2 tbsp cumin
3 lbs boneless, skinless chicken breast, cut into 2 inch cubes**
3 tbsp ghee
3 tbsp avocado oil
2 C diced yellow onion (~2 medium yellow onions)
1-2 jalapeños, deseeded and diced
6 cloves of garlic, minced
1 tbsp minced ginger
1 tbsp cumin
1 tsp cinnamon
1 C diced tomatoes, canned (~3/4 of a 15 oz can)
1 tbsp garlic powder
1/2- 1 tsp cayenne (depend on you how much heat you like!)
salt to taste
1 C chicken broth
1 1/2 C coconut milk (I used Culinary Coconut Milk)
2 tbsp tomato paste
Overnight: Combine the yogurt, lemon juice, turmeric, garam masala, cumin, and diced chicken breast in a large bowl. Mix till the chicken is coated. Cover and refrigerate.
On medium- high heat, sauté the diced yellow onion in the ghee and avocado oil. Stir till translucent. Add the jalapeño and season with cumin and cinnamon. Cook for approx. 4 minutes or till jalapeño begins to soften.
Add the minced garlic and ginger; stir frequently. Don’t let the garlic burn!
Turn the heat down to medium and add the diced tomatoes. Season with garlic powder, cayenne, and salt, to taste. (I added 1 1/2 tsp of salt to start).
Add the chicken + remaining marinade and chicken broth. Let simmer, uncovered for 25 minutes. Stir occasionally.
Stir in the coconut milk and tomato paste. Let simmer for 5 more minutes. Taste and adjust seasonings as necessary ( I added ~1 tsp salt; If not doing Whole30, 1 tbsp sugar)
* Instead of almond milk yogurt, you could also use coconut cream or coconut yogurt.
** You could also use chicken thighs in place of the diced chicken breast
Recipe by First and Full at https://firstandfull.com/whole30-butter-chicken-recipe/