Here is my updated version of Butter Chicken. Last week I posted an authentic recipe, and this week I have my interpretation for you. This recipe is lighter and faster. I simplified the spice list and made this recipe dairy free. Just to be clear, this is ‘Butter’ Chicken in preparation only, there isn’t any butter or cream in this version.
Both recipes are really delicious, and it would be hard to say which one is better. I feel that the authentic dairy version has a little more depth of spices due to the extra steps involved. This recipe is so much easier, and the flavor doesn’t suffer from skipping a few things. Indian Butter Chicken is a highly spiced dish so I honestly don’t miss the flavor from the extra steps. We had a side by side taste test and were torn between the two. Both different, both are equally delicious.
You want to grill the chicken over high heat to get the color and seared flavor. If you cook the chicken over a lower heat, it will overcook before you get those tasty grill marks.
For any additional information, refer to my authentic Butter Chicken post.
Whichever recipe you choose, I hope that you enjoy Butter Chicken as much as we do.Print
- 1 pound chicken thighs
- 2 cloves garlic, minced
- 1 Teaspoon chili powder
- 1 Teaspoon salt
- 3 cups blended fresh tomatoes (4–5 cups cherry tomatoes)
- 4 cloves garlic, minced
- 1 Tablespoon ginger, minced
- 1 Tablespoon chili powder
- 1 Teaspoon garam masala
- 1 Teaspoon ground fenugreek leaves
- 2 Teaspoons sea salt
- 1/2 cup coconut milk
- 3 green chilies, opt.
- Cut each chicken thigh into about 4 pieces (2″ x 2″ or so). Mix together the chicken pieces with the next three ingredients and set aside to marinate 20 minutes or overnight in the refrigerator.
- Preheat the grill on high for the chicken.
- Meanwhile, place a skillet over medium high heat. Add the blended tomatoes, garlic, ginger, chili powder, garam masala, fenugreek, and sea salt. Simmer for about 10 minutes.
- While the sauce is cooking, grill the chicken over high heat for 3-5 minutes per side. Don’t worry about cooking it through, this step is to add smoky grill flavor.
- Pass the sauce through a fine mesh strainer. Return to the skillet, add coconut milk and grilled chicken. Cut a slit lengthwise in each chili and add to the sauce as well. Simmer for a few minutes until thickened and chicken is cooked through.