How to make Butter Chicken with No Butter - This version of popular butter chicken is especially for the diet conscious for it has no butter yet is full of taste.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Boneless Chicken (हड्डी रहित चिकन), Almonds (आलमंड/बादाम)

Cuisine : Indian

Course : Main Course Chicken

Butter Chicken with No Butter Recipe Card

Butter Chicken with No Butter

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Butter Chicken with No Butter checkout Chicken Tetrazini, Chicken Manchurian, Chicken In Paprika And Pepper Sauce, Butter Chicken . You can also find more Main Course Chicken recipes like Murgh Methi Malai, Dahi Methi Murgh, Chicken and Drumsticks with Yogurt, Green Chilli Chicken.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Butter Chicken with No Butter Recipe

  • Boneless Chicken 400 gms

  • Almonds 2 tablespoons

  • Red chilli paste 1 tablespoon + 2 teaspoons

  • Garam masala powder 2 teaspoons

  • Extra virgin olive oil 1 tablespoon + 1 teaspoons

  • Salt to taste

  • Tomato puree Fresh 1 cup

  • Readymade tomato puree 2 teaspoons

  • Green chillies 2-3

  • Honey 1 tablespoon

  • Dried fenugreek leaves (kasoori methi) 1/4 teaspo + for sprinkling

  • Thin ginger strips for garnishing

  • Fresh coriander leaves for garnishing

  • For almond milk

  • Almonds blanched and peeled 1 cup


Step 1

Put chicken pieces in a bowl, add salt, 1 tbsp ginger-garlic paste, 1 tbsp red chilli paste and yogurt and mix well. Add 1 tsp garam masala powder and mix well. Keep it in the refrigerator for 2-3 hours to marinate.

Step 2

Heat 1 tsp extra virgin olive oil in a non-stick pan, add remaining ginger-garlic paste and sauté for a minute. Add fresh tomato puree and ¼ cup water and mix well. Add salt, 2 tsps red chilli paste and mix well. Cover and cook 3-4 minutes.

Step 3

Add 1 tbsp extra virgin olive oil to the marinated chicken and mix well. Place the chicken in an air fryer basket and cook at 200º C for 12 minutes.

Step 4

To make almond milk, grind almonds with 2 cups water to a fine puree.

Step 5

Place a strainer over a bowl and put a muslin cloth in it. Put the almond puree into it and squeeze its milk into the bowl.

Step 6

Add readymade tomato puree to the pan and mix well. Reserve some almond milk for garnishing and add the rest to the pan and mix well. Adjust salt and mix well. Cover and cook for 5-7 minutes.

Step 7

Finely chop green chillies add to the pan. Add honey and mix well. Add dried fenugreek leaves and remaining garam masala powder and mix well. Add chicken pieces and mix well. Simmer for 2-3 minutes.

Step 8

Transfer the butter chicken into a serving bowl, garnish with reserved almond milk, thin ginger strips, coriander leaves and sprinkle dried fenugreek leaves over. Serve immediately.