Whole30 Butter Chicken
User Reviews
5
Whole30 Butter Chicken
Description
This butter chicken recipe avoids dairy by using ghee for cooking and coconut milk for the creamy sauce, combined with tomato paste and a carefully measured blend of spices - turmeric, ginger, chili powder, cinnamon, and salt. The chicken breast is cut into bite-size cubes, coated with the dry spice mix, and cooked with softened onion and garlic. Adding the coconut milk and tomato paste creates a bubbling sauce that simmers for about 10 minutes, melding the flavors.
The sauce is thickened with arrowroot starch mixed with water, poured in near the end of cooking and stirred to achieve a glossy texture without heaviness. Cooking the chicken over medium heat and frequently tossing ensures even cooking and spice coverage.
This dish can be served with rice or vegetables for a balanced meal. Its rich, aromatic sauce complements the tender chicken pieces without using cream or yogurt, fitting Whole30 dietary guidelines.
Ingredients
- 2 chicken breast boneless skinless
- 2 tbsp ghee
- 1 coconut milk full fat, canned
- 2 tbsp tomato paste
- 1 yellow onion small
- 2 cloves garlic
- 1.5 tsp turmeric powder
- 1 tsp ginger
- 1 tsp chili powder
- 1/2 tsp cinnamon
- 1 tsp salt
- 1/2 tbsp arrowroot starch
- 1/4 cup water
Instructions
- Dice the onion and mince the garlic
- Cut the chicken breast into bite-sized cubes
- Combine turmeric, ginger, chili powder, salt and cinnamon in a small bowl
- Pour spices over chicken and toss until chicken is fully coated in the spice mixture
- Heat ghee over medium-low in a frying pan
- Add onion and garlic to the pan with the melted ghee
- Cook onion and garlic until soft and fragrant about 3 minutes
- Increase the heat to medium and add the chicken to the pan
- Allow the chicken to cook over medium for 6 minutes tossing frequently
- While the chicken cooks, whisk together coconut milk and tomato paste
- Pour the liquid mixture into the pan with the chicken and increase the heat to high until the sauce bubbles
- Reduce to medium-low to simmer and simmer for 10 minutes
- To thicken the sauce, combine arrowroot starch and water in a small bowl
- Increase the heat to medium-high and push the chicken to one side of the pan
- Pour arrowroot and water mixture into the pan and mix vigorously as the sauce thickens
- Toss the chicken in the thickened sauce and remove the pan from the heat
- Enjoy with rice, cauliflower rice and veggies!
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 3g | |
| Calories | 462kcal | 23% |
| Carbohydrates | 12g | 4% |
| Protein | 20g | 40% |
| Fat | 39g | 60% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 74mg | 25% |
| Sodium | 978mg | 41% |
| Potassium | 771mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 52mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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