How to Cook Butter Chicken Without Butter or Ghee

For many of us who love the rich and flavorful taste of butter chicken, the concern over using ghee (a type of clarified butter) might be a significant hurdle. However, it is entirely possible to make this beloved Indian dish without ghee or butter. In this article, we will guide you through the process of creating a delicious butter chicken that still maintains all the flavors while being a healthier choice for those who prefer to cook without ghee or butter.

Marinade Ingredients

Raw Chicken 2 tsp Red Chilli Powder 2 tsp Ginger-Garlic Paste 2 tsp Salt 2 tsp Lemon Juice 1/2 cup Curd (Yogurt) 1/2 tsp Garam Masala 1 tsp Kasuri Methi (Dried Fenugreek Leaves) 2 tsp Mustard Oil

Gravy Ingredients

2 tsp Oil 2 to taste Butter Cubes (Optional) 3 gram Cloves 1 Cinnamon Stick sliced 1 tsp Mace 7 Cardamom 4 Tomatoes chopped 1 tsp Garlic 1 tsp Ginger 1 tsp Ginger-Garlic Paste 1 1/2 tsp Red chilli powder 1 tsp Kasuri Methi 2 tsp Honey 1 Green Chilli 2 tsp Cardamom Powder 1 tbsp Cream (Optional)

Cooking Without Ghee or Butter

One of the most common concerns is the substitution for ghee or butter. For sauteing and cooking the chicken, you can use any type of oil, such as canola or vegetable oil. The cream or butter can be replaced with heavy cream or regular yoghurt.

1. Start by mixing all the marinade ingredients in a bowl. Add the raw chicken and ensure it is coated evenly. Marinade for at least 30 minutes or overnight, as this will allow the flavors to penetrate the meat.

2. For the gravy, start by heating the oil in a pan. Add the spices (cloves, cinnamon stick, mace, cardamom) and sauté for a minute. Add the chopped tomatoes, garlic, ginger, and ginger-garlic paste. Cook until the tomatoes become soft.

3. Now, add the red chilli powder and cook for another minute. Add the marinated chicken to the pan and cook until it is fully cooked and tender. Add the heavy cream or yoghurt and cook for a few more minutes until the gravy thickens.

4. Season with salt and kasuri methi. Garnish with chopped green chilli and serve hot with basmati rice or naan.

Note: While you can reduce the use of cream or butter, it is important not to substitute with unhealthy fats like margarine. It’s best to stick with healthier options like extra virgin olive oil or canola oil.

Final Thoughts

The beauty of cooking is in the experimentation and tweaks that make the dish uniquely your own. While the traditional method of using ghee and butter provides the richness and flavor, you can still achieve a delicious outcome without them. So, why not try this healthier twist on your next meal?

Share your experiences and tips in the comments below. We would love to hear from you!