Skillet Butter Chicken

Serves 4

Also called Chicken Makhani, this Indian-style Butter Chicken inspires silence as you’re eating—it’s that good. While the traditional version is made with cream and yogurt, we think the coconut milk in this Whole30 version makes it even yummier! If you like things spicy, increase the cayenne a bit.

Prep: 15 minutes

Cook: 20 minutes

Total: 35 minutes

• 1¼ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon garam masala
• ½ teaspoon salt
• ⅛ teaspoon cayenne pepper
• 2 tablespoons Clarified Butter or ghee
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 can (14.5 ounces) Whole30-compliant diced tomatoes, undrained
• 1 cup Whole30-compliant coconut milk (see Tip below)
• 1 package (12 ounces) frozen riced cauliflower and sweet potato
• 2 tablespoons chopped fresh cilantro

In a medium bowl, toss the chicken with the garam masala, salt, and cayenne. In an extra-large skillet, heat the butter over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, 4 to 6 minutes. Stir in the onion and cook, stirring occasionally, until the onion is softened, 2 to 3 minutes. Add the garlic and ginger and cook, stirring, for 1 minute.

Stir in the diced tomatoes and juice and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, 10 to 12 minutes longer. Stir in the coconut milk and heat through, about 1 minute.

Meanwhile, prepare the riced cauliflower and sweet potato according to package directions.

Spoon the butter chicken over the cooked cauliflower and sweet potato, top with the cilantro, and serve.

TIP Canned coconut milk separates in the can with the cream rising to the top. Make sure to whisk the coconut milk well before measuring.