Healthy Zero-Oil Butter Chicken Recipe
40 minutes
741 reads
About Healthy Zero-Oil Butter Chicken Recipe
Indulge in the rich, creamy flavors of Butter Chicken without the guilt! This innovative recipe delivers a healthy twist on a classic, eliminating butter, oil, and cream entirely. Discover how tender boneless chicken, tangy yogurt, and aromatic spices combine to create a luscious, satisfying meal perfect for a wholesome weeknight dinner.The secret lies in using a clever blend of spices, creamy yogurt, and a touch of milk to achieve the signature butter chicken texture and taste. This recipe is surprisingly easy to make and delivers all the depth of flavor you expect from a traditional butter chicken without the unhealthy fats.Prepare to impress your family and friends with this delicious and guilt-free alternative to your favorite Indian dish. It's the perfect balance of health and flavor!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Chicken & Marinade
- 500 gm Chicken cut into 1-inch pieces, boneless
- 1/2 cup Yogurt thick, full-fat yogurt is recommended
- 2 tbsp Ginger-Garlic Paste
- 1 tsp Turmeric Powder haldi
- 1.5 tsp Salt adjust to taste
Spice Paste
- 10 Almonds blanched and peeled
- 2 Cardamom Pods green
- 3 Cloves
- 1 inch Cinnamon Stick
- 1 Bay Leaf tej patta
- 2 Chilies adjust to taste, dried, red
- 2 Tomatoes medium-sized
For the Sauce
- 1 Large Onion roughly chopped
- 4 clove Garlic crushed
- 1/2 tsp Chili Powder mirch, adjust to taste
- 1 cup Skimmed Milk
- 2 tbsp Coriander dhania, finely chopped
- 1/4 tsp Garam Masala
- 1 tbsp Honey
- 1 tsp Fenugreek Leaves kasuri methi, dried
Instructions
Prepare the Chicken Marinade
- Rub salt and turmeric powder onto the chicken pieces. Set aside for 10 minutes.
Make the Spice Paste
- Grind the almonds, tomatoes, green cardamom pods, cloves, cinnamon stick, bay leaf, and dried red chilies into a smooth paste. Add the yogurt and ginger-garlic paste; blend for 5 seconds.
Marinate the Chicken
- Transfer the chicken pieces to a bowl. Pour the spice paste over the chicken, mixing well to coat. Marinate for 1-2 hours.
Sauté the Onions and Garlic
- Heat a non-stick wok or pan. Add the chopped onions and crushed garlic. Sauté over medium-low heat until the onions soften and start to brown. Set aside to cool.
Blend the Sautéed Vegetables
- Grind the sautéed onions and garlic into a smooth paste with 2-3 tablespoons of milk.
Cook the Sauce
- Return the onion-garlic paste to the wok. Cook for a few minutes over low heat.
Add Chicken and Simmer
- Add the marinated chicken to the wok. Stir-fry for 10-12 minutes, or until the chicken is glazed. Pour in the skimmed milk and simmer for 8-9 minutes.
Finish the Dish
- Rub the dried fenugreek leaves between your palms to release their aroma and add them to the wok. Stir in the honey. Simmer for another 5 minutes.
Serve
- Sprinkle with garam masala and fresh coriander. Serve hot with steamed rice or laccha paratha.
Recipe Notes
Expert Tips for the Best Zero-Oil Butter Chicken:
- For an extra creamy texture, use full-fat Greek yogurt.
- Adjust the amount of chili powder to your preferred spice level.
- If you don't have skimmed milk, you can use whole milk or even a combination of milk and water.
- Marinate the chicken for longer for more intense flavor. Overnight marination is ideal!
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Recipe Nutrition
Calories: 782kcalCarbohydrates: 35gProtein: 30gFat: 63gSaturated Fat: 1gPolyunsaturated Fat: 18.6gMonounsaturated Fat: 37.2gSodium: 1710mgFiber: 16gSugar: 13g
Sweta Biswal
Articles: 91
6 Comments
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Looks so flavorful! Thanks for posting.
I’m excited to try this recipe!
I’m thrilled to try this recipe!
This looks so inviting! Thank you.
Awesome work Sweta…Your Recipe has made you enter the Kitchen of Licious – Online meat delivery platform. Great work.
I’m excited to try this recipe!