Last Updated on 18 April, 2026 by Elby | The Tasteful Pantry
Butter-free butter chicken has all the delicious aromas and flavours of its traditional counterpart, and just a smidge healthier. For another healthy curry option, try my healthy chicken and vegetable curry. Both curries go perfectly with last minute naan!
This curry does not use butter, ghee or dairy 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.
Try Some More Easy Curry Recipes
- 30 Minute Butter Chicken – for a fast fuss-free version
- Satay Chicken – a classic chicken curry with a deliciously rich satay peanut sauce
- Rich Beef – an Indian style curry with tender beef and packed with spices
- Thai Red Chicken – fiery classic Thair red curry with chicken and sweet lychees
- Healthy Chicken and Vegetable – a chicken curry with Indian spices, packed with veggies (spice it up for the brave, or dull it down for those that like less heat)
- Beef Massaman – a less spicy version than the traditional Thai curry, but easy to adjust to suit tastes. This curry is a household favourite with tender beef, chunks of soft potato and delicious nutty pops of peanuts!
How to Make Butter Chicken
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. A little swirl of coconut cream on top also looks good if serving at a dinner party.
Butter Chicken Recipe Nutritional Information
The figures used in the recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
This recipe is nut-free, gluten-free and easy to make dairy-free. For a dairy-free version you can either substitute the dairy yoghurt for soy (or other dairy-free alternative) yoghurt or completely skip the marinading step. This will also make for a quicker cook, and the flavours of the sauce are enough for a delicious curry.
Feedback and More
Did you try the butter-free butter chicken recipe? I’d really love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
Also try some of my other warming curries.
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Butter-free Butter Chicken
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Marinading the Chicken
- ½ cup yoghurt - Greek or natural
- 1 tsp garam masala
- 1 tsp cumin - ground
- ½ tsp turmeric
- ½ tsp salt
- 1 kg chicken thigh fillets - skinless, boneless, cut into 2cm pieces
Sauce
- 1 onion - roughly chopped
- 4 cloves garlic
- 1 ½ tbsp fresh ginger - grated or chopped into small pieces
- 1 small red chilli - eg. bird's eye
- 2 tbsp oil - olive, vegetable, canola
- 2 tsp cumin - ground
- 1 tsp coriander - ground
- 1 tsp cinnamon
- ½ tsp salt
- 2 tbsp tomato paste
- 400 grams tomatoes - tinned, crushed or diced
- 400 ml coconut cream
- 2 tbsp fresh coriander - stems and leaves finely chopped, plus extra for serving
Instructions
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 starts to brown.
- Stir in the tomato paste for 30 seconds before adding 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.
Nutrition
*Nutrition and calorie figures are estimates only.
I like how Butter Chicken can be enjoyed by people with different spice preferences. It still feels authentic while remaining approachable.
I’m so glad you liked it Zidane!
Loved this one. I simmered for about an hour to meet the family wishes for consistency. They were happy chappies..
Hi Kazuo, so happy the family enjoyed it!
We’ve made this one a couple of times now …. new family favourite!
A family favourite here too :)
Loved this one. The whole family did.
It’s definitely a favourite in our house. So happy you all liked it!