Butter chicken, also known as murgh makhani, is a popular Indian dish that consists of chicken marinated in yogurt and spices and then simmered in a tomato, butter and cream sauce. The use of cream or dairy is one of the defining ingredients in traditional butter chicken recipes, leading many to assume that butter chicken always contains cream. However, there are variations of the dish that use alternative ingredients to achieve the characteristic rich and creamy texture without using cream.
What is butter chicken?
Butter chicken originated in India, particularly in the Punjabi region. It was likely created in the mid-20th century as a way to make use of leftover tandoori chicken. The leftover chicken would be cooked again in a creamy, spiced tomato sauce to create what is now known as butter chicken.
The name “butter chicken” comes from the liberal use of butter and creamy ingredients like cream that create the dish’s signature silky and luxurious texture. Traditional recipes call for chicken marinated in yogurt and spices like coriander, garlic, ginger, garam masala and cayenne or Kashmiri chilli powder. The chicken is then grilled or roasted. Next, the chicken is added to a rich sauce made from tomatoes, butter, cream, additional spices, and often fenugreek leaves. The dish is then finished with a swirl of butter or cream.
Does it always contain cream?
While cream or full-fat dairy is an integral ingredient in traditional butter chicken recipes, there are variations that use alternative ingredients to produce the characteristic creamy texture:
Coconut milk
Many modern versions of butter chicken use coconut milk instead of dairy cream. Coconut milk can perfectly mimic the richness of cream while keeping the dish vegan-friendly. The coconut flavor also pairs well with the spices used in butter chicken.
Greek yogurt or hung curd
Strained or Greek yogurt produces a thick, creamy texture similar to that of cream. Hung curd, which is yogurt that has been strained of excess whey, is commonly used in Indian cooking. Replacing some or all of the cream with Greek yogurt or hung curd adds a tangy flavor while keeping the dish rich and creamy.
Cashew cream
Blended soaked cashews make for a velvety, dairy-free cream. Cashew cream can be used in place of dairy cream in butter chicken for a nutty flavor and no compromise on the creamy texture.
Nut or seed butter
Nut and seed butters like almond, peanut or sunflower seed butter can add body, richness and protein to butter chicken. When blended into the sauce, they mimic the mouthfeel of dairy cream nicely.
Coconut cream
The thick, concentrated creamy part from the top of full-fat coconut milk is called coconut cream. It has an even richer coconut flavor and texture than regular coconut milk. Coconut cream makes an easy substitute for dairy cream in dairy-free butter chicken recipes.
Evaporated milk
Evaporated milk is milk that has been partially evaporated to remove about 60% of its water content. The result is milk with a thicker, creamier texture that can be used in place of heavy cream. When substituted 1:1 for cream in butter chicken, evaporated milk provides rich flavor and texture.
Nutrition comparison of butter chicken with and without cream
One of the main nutritional differences between traditional butter chicken made with dairy cream vs. versions made with non-dairy alternatives is the amount of saturated fat:
Butter chicken with cream
| Nutrition Facts | Per 100g |
|---|---|
| Calories | 230 |
| Fat | 16g |
| – Saturated | 9g |
Butter chicken made with cream contains a high amount of saturated fat, around 9g per 100g serving. The saturated fat comes mainly from the dairy cream and butter. Too much saturated fat has been linked with increased LDL or “bad” cholesterol levels.
Butter chicken without cream
| Nutrition Facts | Per 100g |
|---|---|
| Calories | 180 |
| Fat | 12g |
| – Saturated | 3g |
Using coconut milk or other non-dairy alternatives instead of cream significantly reduces the saturated fat content of the dish. There is at least 66% less saturated fat compared to the version with dairy cream. This makes non-dairy butter chicken a healthier option for those wanting to reduce saturated fat and cholesterol.
How to make butter chicken without cream
Here is a basic recipe and instructions for making butter chicken without cream:
Ingredients
- 1 1⁄2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt
- 1 tablespoon garlic paste
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 3 tablespoons butter or ghee
- 1 onion, diced
- 1 (28-ounce) can crushed tomatoes
- 1 cup coconut milk
- 1 teaspoon dried fenugreek leaves
- Cilantro for garnish
Instructions
- In a large bowl, mix the chicken pieces with yogurt, garlic paste and all the spices (garam masala, turmeric, cumin, paprika and salt). Cover and let marinate for at least 1 hour up to overnight.
- Melt the butter or ghee in a large pan over medium-high heat. Add the onions and sauté for 5 minutes until translucent.
- Add the marinated chicken and its marinade into the pan. Cook for about 5-7 minutes, stirring occasionally until chicken is opaque and browned.
- Pour in the crushed tomatoes and coconut milk. Add dried fenugreek leaves. Stir well and bring to a boil.
- Reduce heat to medium-low. Simmer uncovered for 20-25 minutes, stirring occasionally, until chicken is very tender and the sauce is thickened.
- Garnish with cilantro and serve with rice or naan bread.
The coconut milk gives the dish a rich, creamy texture without the need for heavy cream. You can also use other alternatives like Greek yogurt or cashew cream in place of the coconut milk.
FAQs
Is butter chicken healthier without cream?
Yes, butter chicken is usually healthier when made without cream or by using reduced-fat coconut milk. Traditional recipes with dairy cream have high amounts of saturated fat. Replacing the cream with alternatives like coconut milk, yogurt or nut/seed butters significantly cuts down the saturated fat and calories.
What can be used instead of heavy cream?
Some good alternatives to heavy dairy cream include:
- Coconut milk – Provides creamy texture and richness
- Greek yogurt – Adds tangy flavor and thick texture
- Cashew cream – Made from blended cashews for creaminess
- Evaporated milk – Provides a thick, creamy consistency
- Nut or seed butter – Adds body and richness
Is butter chicken gluten free?
Yes, traditional butter chicken recipes are naturally gluten-free. As long as you avoid adding ingredients with gluten, like wheat flour, the dish is gluten-free. Marinating the chicken in yogurt and using spices, garlic, tomatoes and cream/coconut milk for the sauce keeps butter chicken gluten-free.
Can I make butter chicken without onion and garlic?
It’s possible to leave out the onion and garlic, but they are important ingredients. Onion provides an aromatic base and sweetness to balance the spices. Garlic adds lots of flavor. Substitute with garlic powder and the white parts of green onions or chives if you need an onion/garlic-free option.
Can you make butter chicken without yogurt?
Marinating the chicken in yogurt helps tenderize it and adds tangy flavor. Skipping the yogurt marinade results in drier, less flavorful chicken. Alternatives like buttermilk, kefir or lemon juice can be used but yogurt gives the best results.
Conclusion
While butter chicken is traditionally made with cream, there are many ways to produce the characteristic rich texture and flavor using dairy-free alternatives. Coconut milk, Greek yogurt, cashew cream, nut butters and evaporated milk are all easy swaps for heavy cream. Removing the dairy cream significantly reduces the saturated fat and calories, making butter chicken a bit healthier. With a few simple ingredient tweaks, you can enjoy all the decadent, creamy goodness of butter chicken in a lighter, cream-free version.