Indian Butter Chicken Without the Butter
Discover the creamy, flavorful goodness of Indian Butter Chicken—without the butter! This healthier twist on the classic dish swaps in coconut cream for richness, creating a dairy-free, velvety sauce that’s just as indulgent. Tender, marinated chicken thighs are infused with aromatic spices like garam masala, turmeric, and cumin, then simmered in a vibrant tomato-based curry packed with bold flavors. Perfectly balanced with a hint of heat from optional green chili and a sprinkle of fresh cilantro, this dish is ready in just 45 minutes, making it weeknight-friendly yet special enough for entertaining. Pair it with fluffy basmati rice or warm naan for an unforgettable meal.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 120 grams Plain Greek yogurt
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 teaspoons Garam masala
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 medium Onion (finely chopped)
- 250 grams Tomato puree
- 120 ml Coconut cream
- 2 tablespoons Cilantro (chopped, for garnish)
- 1 small Green chili (finely chopped, optional)
- 120 ml Water
Instructions
In a large bowl, combine the yogurt, half of the garlic, grated ginger, garam masala, turmeric, cumin, coriander, paprika, and salt. Mix well to create a marinade.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 20 minutes or up to 2 hours for deeper flavor.
Heat the vegetable oil in a large pan or skillet over medium heat. Add the chopped onion and cook until softened and golden brown, about 5-6 minutes.
Stir in the remaining garlic and optional green chili, cooking until fragrant, about 1 minute.
Add the tomato puree to the pan, mixing well, and cook for 5-7 minutes until it thickens slightly and deepens in color.
Remove the marinated chicken from the refrigerator and add it, along with the marinade, to the pan. Cook for 5 minutes, stirring occasionally, to sear the chicken.
Pour in the water and bring to a simmer. Cover and cook the chicken over low heat for 15 minutes, stirring occasionally to prevent sticking.
Remove the lid and stir in the coconut cream. Let the curry simmer for an additional 5 minutes, allowing the flavors to meld together and thicken slightly.
Taste and adjust seasoning if needed. Garnish with chopped cilantro before serving.
Serve hot with steamed basmati rice, naan, or roti.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 2937 mg | 128% | |
| Total Carbohydrate | 115.0 g | 42% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 85.2 g | ||
| Protein | 152.3 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3098 mg | 66% | |
*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.
