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Butter Chicken

The moment I had butter chicken for the first time in Saint Lucia, I knew I had to recreate it with a clean spin. To put it simple, it’s an Indian dish of yogurt marinated chicken cooked in a tomato cream sauce. I wanted it to be extra flavorful and nutrient dense, so I added in Kettle & Fire chicken bone broth as well. Ok enough chit chat, just make this delicious, flavor-filled recipe already!

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3 chicken breasts, cut into bite-sized pieces

1 cup almond milk yogurt (I use Kitehill)

1 Tbsp fresh garlic, minced

1 Tbsp fresh ginger, minced

2 tsp garam masala

1 tsp ground cumin

1 tsp turmeric

1 tsp chili powder

1 tsp sea salt


2 Tbsp ghee

1 large white onion, chopped

2 Tbsp fresh garlic, minced

1 Tbsp fresh ginger, minced

2 Tbsp garam masala

1 Tbsp ground cumin

1 Tbsp ground coriander

1 Tbsp chili powder

2 cinnamon sticks

1 tsp curry powder

1 tsp sea salt

1 1/4 cup chicken bone broth (I use Kettle & Fire)

14 oz crushed tomatoes

2 Tbsp local honey

1tsp crushed fenugreek

1 cup almond milk yogurt (I use Kitehill)

Cilantro, chopped, to taste


-In a bowl, combine chicken and marinade ingredients. Let marinate for at least 30 mins.

-Heat 2 Tbsp avocado oil in large skillet over medium heat. Once hot, add chicken in batches, not to crowd the pan. Cook until slightly browned, 3 mins each side. Set aside.

-Melt ghee in same pan, and sauté onions for 5 mins (scrape up browned bits from bottom.)

-Add garlic and ginger, let cook for 30 sec.

-Add coriander, cumin, curry powder, and garam masala, let cook for 30 sec.

-Add crushed tomatoes, bone broth, cinnamon sticks, chili powder, and sea salt. Turn heat to medium-low, and simmer for 15 mins.

-Remove cinnamon sticks, and pour into blender. Blend until smooth. You can also just use an immersion blender if you have one.

-Pour back into pan. Stir in yogurt, honey, and fenugreek.

-Add chicken back to pan, and cook for 10 minutes.

-Top with cilantro, and serve with naan over basmati rice.

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