Butterless Butter Chicken
Indulge in the rich, creamy flavors of 'Butterless Butter Chicken,' a lighter take on the iconic Indian dish that doesn’t skimp on taste. This recipe swaps heavy cream and butter for a luxurious cashew cream, blending soaked cashews into a silky-smooth sauce that perfectly complements tender, marinated chicken thighs. A fragrant medley of spices like garam masala, cumin, and turmeric infuse every bite with warm, bold flavors, while pureed tomatoes create a luscious, tangy base. With only 2 tablespoons of vegetable oil and no butter, this healthier version maintains all the comforting elements of traditional butter chicken without the extra indulgence. Ready in just an hour, it’s perfect for weeknight dinners and pairs beautifully with basmati rice or naan bread. Add a sprinkle of fresh cilantro for a finishing touch and savor a guilt-free, flavorful feast!
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless, cut into bite-sized pieces)
- 120 ml Plain yogurt
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 400 grams Tomatoes (pureed)
- 50 grams Cashew nuts
- 120 ml Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 2 tablespoons Cilantro (chopped, for garnish)
- 1 teaspoon Sugar
Instructions
In a bowl, combine the chicken pieces, yogurt, 2 minced garlic cloves, grated ginger, turmeric powder, red chili powder, and 0.5 teaspoon salt. Mix well to coat the chicken evenly and marinate for at least 30 minutes or up to 2 hours for better flavor.
Soak the cashew nuts in warm water for 15 minutes. Once softened, blend them with 120 ml water to form a smooth cashew cream. Set it aside.
Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium heat. Add the cumin seeds and let them splutter for a few seconds.
Stir in the remaining minced garlic and cook for 1 minute until fragrant.
Add the pureed tomatoes, coriander powder, and 0.5 teaspoon salt. Stir well and cook the mixture on medium heat for 10-12 minutes until the oil starts to separate and the sauce thickens.
Add the marinated chicken pieces into the pan and stir to coat them with the tomato mixture. Reduce heat to medium-low and cover the pan. Cook for 15-20 minutes, stirring occasionally, until the chicken is tender and cooked through.
Stir in the prepared cashew cream, garam masala, and sugar. Simmer the sauce for another 5 minutes, adjusting the consistency with water if needed.
Taste and adjust seasoning as necessary. Remove from heat and garnish with chopped cilantro.
Serve hot with steamed basmati rice or naan bread for a wholesome, flavorful meal.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 8.2 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 116 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 953 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
