Indian Butter Chicken (Without The Butter) Recipe

Name: Indian Butter Chicken (Without The Butter)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g chicken breasts (or chicken thighs or a mix of both); 1 onion, finely chopped; 2 teaspoons vegetable oil; 1 teaspoon cumin; 1 teaspoon cinnamon; 1 teaspoon salt; 1/2 cup unsalted cashews; 1/2 cup plain 1% yogurt; 1/2 cup 1% low-fat milk; 1 piece gingerroot, fresh (walnut size); 2 plum tomatoes, chopped; 1 (6 ounce) can tomato paste (if you want a thicker sauce, can be omitted); 2 garlic cloves; 1 teaspoon chili powder; 1/2 teaspoon ground cardamom; 1/4 teaspoon turmeric; 1/8 teaspoon clove; 1/8 teaspoon black pepper; 1 tablespoon butter (for browning of chicken)

Servings: persons

500 g chicken breasts (or chicken thighs or a mix of both)
1 onion, finely chopped
2 teaspoons vegetable oil
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon salt
1/2 cup unsalted cashews
1/2 cup plain 1% yogurt
1/2 cup 1% low-fat milk
1 piece gingerroot, fresh (walnut size)
2 plum tomatoes, chopped
1 (6 ounce) can tomato paste (if you want a thicker sauce, can be omitted)
2 garlic cloves
1 teaspoon chili powder
1/2 teaspoon ground cardamom
1/4 teaspoon turmeric
1/8 teaspoon clove
1/8 teaspoon black pepper
1 tablespoon butter (for browning of chicken)

1
Can be made on stove top or in oven (if using oven preheat oven to 325u00b0F.
2
Chop chicken pieces into bite size pieces or slightly larger, according to preference.
3
In a large bowl mix chicken with onion, oil, cumin, cinnamon and salt. Set aside.
4
To make the sauce, combine all ingredients from the cashews up to and including black pepper. Process until pureed using a blender, hand blender or a food processor.
5
Melt butter in large heatproof (if cooking in oven) casserole pot.
6
Brown chicken and onions turning to brown all sides well.
7
Add cashew sauce to pot.
8
Cover tightly and bake in oven (or cook on stovetop) for 40 minute.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 500 g chicken breasts (or chicken thighs or a mix of both), 1 onion, finely chopped, 2 teaspoons vegetable oil, 1 teaspoon cumin, and more.

Yes, Indian Butter Chicken (Without The Butter) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Butter Chicken (Without The Butter)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions