Whole30 Butter Chicken Recipe




Yield 6-8 servings

Make this delicious, and comforting Indian dish Whole30 Compliant! Easy substitutions for the creamy, savory simmer sauce and tender pieces of chicken.



Simmer Sauce

To serve


  1. 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.
  2. 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.
  3. Add the minced garlic and ginger; stir frequently. Don’t let the garlic burn!
  4. 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).
  5. Add the chicken + remaining marinade and chicken broth. Let simmer, uncovered for 25 minutes. Stir occasionally.
  6. 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

Courses Dinner

Cuisine Indian

Recipe by First and Full at