Butter-free Butter Chicken

Last Updated on November 7, 2024 by Elby | The Tasteful Pantry

Butter-free Butter Chicken has all the delicious aromas and flavours of its traditional counterpart, however it is just a little healthier. For another healthy curry option, try my Healthy Chicken and Vegetable Curry. Both curries go perfectly with Last Minute Naan Bread!

This curry does not use butter, ghee or cream to obtain flavour. Instead, the generous mix of spices, herbs and coconut cream add the depth of flavour that make this dish. The spices are a balance of earthy, sweet and spicy.

Curries are a great way to use up veggies from the fridge, or to encourage the kids to eat their greens. Coated in this butter chicken sauce, it is the perfect way to eat veggies for those that don’t usually reach for them. Most kinds of greens go well and you can even use potatoes, sweet potatoes and carrots to bulk up the meal.

The Butter Chicken Process

Chicken: I think chicken thighs are the best cut for Butter Chicken. They don’t go stringy or dry out. Make sure you remove the excess fat and cut into 2cm pieces.

Marinate: I marinate the chicken in Greek or plain yoghurt with a mix of spices for about an hour – it can be longer if you like, even overnight. You want to give it time to soak up all those delicious flavours.

Prep: While the chicken is marinating, prepare all the remaining butter chicken sauce ingredients. Blend the onions, garlic, ginger and chilli in a food processor or blender, until finely minced.

Combine all the spices in a small bowl ready to add to the cook.

Cook: Fry the onion mix until soft. Add the spices and stir until fragrant. Add the chicken and cook, stirring, until slightly browned. Stir in the tomato paste, followed by the tomatoes and coconut cream. Simmer until the sauce thickens and reaches the desired consistency. Add a little coriander and the butter chicken is complete.

To serve, garnish with a sprinkle of fresh coriander and fluffy rice or Last Minute Naan Bread. A little swirl of coconut cream on top also looks good if serving at a dinner party.

Feedback & More

Did you try the Butter-free Butter Chicken? Let me know in the comments below. Cheers, Elby!

Also try some of my other tasty curries. Why not follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.

Butter-free Butter Chicken

Recipe by Elby | The Tasteful Pantry

This butter chicken has no butter, ghee or cream, yet it still has all the delicious flavour of traditional dish.

Course: MainCuisine: IndianDifficulty: Easy

5.0 from 6 votes

Pin

Print

Servings

6

servings

Prep time

1

hour 

15

minutes

Cooking time

40

minutes

Total time

1

hour 

55

minutes

Cook Mode

Stop your screen from going to sleep

Ingredients

• Marinading the Chicken

• 1/2 cup plain yoghurt (Greek or natural)

• 1 tsp garam masala

• 1 tsp ground cumin

• 1/2 tsp turmeric

• 1/2 tsp salt

• 1 kg lean chicken thigh fillets (skinless, boneless), excess fat removed and cut into 2cm pieces

• Sauce

• 1 onion, peeled and roughly chopped

• 4 cloves garlic

• 1 1/2 tbsp grated ginger

• 1 small red chilli (eg. birdseye)

• 2 tbsp olive oil

• 2 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp cinnamon

• 1/2 tsp salt

• 2 tbsp tomato paste

• 400 grams crushed tomatoes

• 400 mls coconut cream

• 2 tbsp fresh coriander, stems and leaves finely chopped, plus extra for serving

Directions

• Marinading the Chicken
• Combine yoghurt, spices and salt in a medium bowl.
• Add the chicken and stir until well coated. Cover and refrigerate for at least one hour, and up until overnight.
• Sauce
• Place the onion, garlic, ginger and chilli into a food processor (or blender) and blend until minced.
• Heat the oil in a large saucepan over medium-high heat. Add the onion mix and cook for 3 minutes.
• Stir in the spices and salt and cook for another minute.
• Add the chicken, stirring occasionally, for a further 5 minutes, or until the chicken is starting to brown.
• Stir in the tomato paste. Then add the tomatoes and simmer for 1 minute.
• Add the coconut cream and simmer on low for approximately 30 minutes, or until the sauce has reduced to the desired consistency. Stir in the fresh coriander.
  
  
  Serve with rice and additional coriander, or try my Last Minute Naan Bread.
  
  

Did you make this recipe?

Tag @thetastefulpantry on Instagram and hashtag it with #food

Like this recipe?

Follow @thetastefulpantry on Pinterest

Join our Facebook Page!

Follow The Tasteful Pantry on Facebook

Recipe Card plugin by WPZOOM

• 

  Rich Beef Curry

  Cooks in 225 minutesDifficulty: Easy

  Succulent beef with tender potatoes and cauliflower in a rich and mild curry sauce.

  2 votes 5.0 Cuisine: Indian
• 

  Thai Red Chicken Curry

  Cooks in 130 minutesDifficulty: Easy

  A classic red curry with melt-in-your-mouth chicken, pops of sweetness and fresh crunchy vegetables.

  2 votes 5.0 Cuisine: Thai