If you’ve ever craved the velvety, comforting embrace of butter chicken but felt apprehensive about the heavy cream, you’re in the right place. This guide will show you how to make butter chicken without cream, using alternative ingredients that create a dish bursting with flavor and warmth, perfect for any occasion.
Introduction
Butter chicken, or murgh makhani, has long been a beloved staple in Indian cuisine. Its luscious, creamy sauce is a crowd-pleaser, but for those looking to lighten things up without sacrificing taste, a non-cream version is a revelation. Picture this: tender chicken marinated in yogurt and spices, simmered in a rich tomato and coconut milk sauce, and served over fluffy rice or alongside warm naan. This recipe not only simplifies the traditional dish but also introduces you to a world of flavor that’s both sophisticated and accessible.
In a culinary landscape where heavy creams and rich dairy products dominate, this butter chicken variation is a breath of fresh air. You’ll be able to enjoy a classic dish with a modern twist that caters to various dietary needs. Whether you’re lactose intolerant, vegan, or simply looking to reduce your calorie intake, this recipe will show you that it is entirely possible to create a hearty, mouthwatering butter chicken without the cream.
Let’s dive into the delectable details of how to craft this dish, transforming ordinary ingredients into an extraordinary feast that will have everyone asking for seconds.
The Roots of Butter Chicken
Before we get into the recipe, it’s worth exploring the history of butter chicken. Originating in Delhi in the 1950s, butter chicken was born out of necessity. The founders of the Moti Mahal restaurant combined leftover chicken with tomatoes, butter, and a variety of spices, giving rise to a dish that would soon take the world by storm. Today, butter chicken is not just a staple in Indian homes; it has made its way into the hearts (and stomachs) of food lovers around the globe.
A Note on Ingredients
This recipe aims to replicate the rich flavors of traditional butter chicken while eliminating the cream. Below, we’ll explore the primary ingredients used in this dish, their roles, and some alternatives if you’re looking for substitutions.
Chicken
For a classic butter chicken recipe, you typically use boneless, skinless chicken thighs or breasts. Thighs are juicier and more flavorful, but breasts work just as well if you prefer a leaner option. For a vegetarian twist, you can substitute chicken with tofu or paneer, which will absorb the spices beautifully.
Yogurt
In this recipe, yogurt serves a dual purpose. First, it acts as a marinade to tenderize the chicken and infuse it with flavor. Second, it adds a creaminess to the sauce, making it rich without the heaviness of cream. Greek yogurt is a great option as it’s thicker and packs a punch of tangy flavor.
Spices
The spices used in butter chicken are what make it truly special. While garam masala is the star, don’t underestimate the power of cumin, coriander, turmeric, and cayenne pepper to elevate your dish. Each spice contributes to the overall flavor profile, creating a complex, rich sauce that’s sure to delight your taste buds.
Tomatoes
Tomatoes are the backbone of the sauce. They provide acidity and sweetness, balancing the richness of the chicken and spices. Using crushed tomatoes or tomato puree will yield the best results, but you can also use fresh tomatoes if they are in season.
Coconut Milk
Coconut milk is the secret ingredient that replaces heavy cream in this recipe. It gives the sauce a silky texture and adds a hint of sweetness. If you’re not a fan of coconut, you can use almond milk or cashew cream as an alternative.
Ingredients You’ll Need
For the Marinade:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ¼ cup plain yogurt (or Greek yogurt)
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper (adjust for spice preference)
For the Sauce:
- 2 tablespoons oil (vegetable or olive oil)
- 1 medium onion, finely chopped
- 5 cloves garlic, minced
- 2 tablespoons ginger, minced
- 1 can (14 oz) crushed tomatoes (or tomato puree)
- 1 can (14 oz) coconut milk (for creaminess)
- 1 tablespoon brown sugar (optional, to balance acidity)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Step-by-Step Instructions
1. Marinate the Chicken
Start by combining the yogurt, lemon juice, garam masala, cumin, coriander, salt, ginger, turmeric, and cayenne pepper in a bowl. Add the chicken pieces and ensure they’re well-coated. Cover the bowl and refrigerate for at least 30 minutes or up to 8 hours for more flavor.
2. Cook the Chicken
Heat oil in a large skillet over medium heat. Add the marinated chicken pieces and cook until browned on all sides, about 5-7 minutes. It’s essential to get a nice sear on the chicken, as this adds depth to the flavor. Remove the chicken from the skillet and set aside.
3. Prepare the Sauce
In the same skillet, add chopped onions and sauté until they become translucent, about 3-4 minutes. The onions should be soft and fragrant. Add minced garlic and ginger, cooking for an additional minute until fragrant. Stir in the crushed tomatoes and bring to a simmer, cooking for about 5 minutes to reduce slightly. This is where the magic starts to happen, and the aroma of spices fills your kitchen.
4. Combine Chicken and Sauce
Return the browned chicken to the skillet. Pour in the coconut milk and stir well to combine. Bring to a gentle simmer and cook for about 10 minutes, or until the chicken is cooked through. The coconut milk will thicken the sauce and create a creamy texture that complements the spices beautifully.
5. Season and Serve
Taste and adjust the seasoning with salt, pepper, and brown sugar if desired. The brown sugar can help cut through the acidity of the tomatoes, balancing the overall flavor of the dish. Garnish with fresh cilantro before serving.
Serving Suggestions
Serve your butter chicken over steamed rice or with naan bread for a complete meal. This recipe provides a creamy texture without using heavy cream while still delivering the rich flavors typical of traditional butter chicken! A side of basmati rice, roasted vegetables, or a simple salad can round out the meal perfectly.
Making Butter Chicken in a Pressure Cooker
If you’re pressed for time, you can easily adapt this recipe for a pressure cooker. Here’s how:
- Marinate the Chicken: As previously described.
- Sauté the Base: Set your pressure cooker to the sauté setting and add oil. Once heated, add onions, garlic, and ginger, sautéing until fragrant.
- Add Chicken and Sauce Ingredients: Stir in the marinated chicken, crushed tomatoes, and coconut milk.
- Cook Under Pressure: Seal the lid and cook on high pressure for about 10 minutes. Allow for a natural release.
- Finish the Dish: After releasing the pressure, taste for seasoning, and garnish with cilantro before serving.
This method significantly reduces cooking time while maintaining flavor, making it an excellent choice for busy weeknights.
Frequently Asked Questions
What other non-dairy alternatives can I use in place of coconut milk?
If you’re looking for alternatives, consider almond milk, cashew cream, or soy milk. Each will provide a different flavor and texture, so choose one that suits your taste. For a richer alternative, cashew cream is a fantastic option as it mimics the creaminess of heavy cream very well.
How can I make the sauce thicker without using cream or butter?
To thicken the sauce, you can simmer it longer to reduce excess liquid, add pureed cooked vegetables (like cauliflower or carrots), or mix in some ground nuts for added richness. Another option is to use cornstarch mixed with a little water to create a slurry that can be added to the simmering sauce.
Can I use Greek yogurt in both the marinade and the sauce?
Yes! Greek yogurt can work beautifully in both the marinade and the sauce, adding a creamy texture and tangy flavor. Just remember to use it carefully in the sauce to prevent curdling. Adding it at the end of the cooking process will ensure it doesn’t break down too much.
What spices can enhance the flavor if I don’t have garam masala?
If you lack garam masala, a blend of cumin, coriander, cardamom, and cinnamon can provide a lovely depth of flavor. Alternatively, experimenting with smoked paprika or chili powder can add unique nuances. Consider also adding a pinch of nutmeg or fennel for a different flavor profile.
How can I make this recipe in a pressure cooker?
To adapt this recipe for a pressure cooker, marinate the chicken as directed, then sauté the onions, garlic, and ginger in the cooker. Add the chicken and sauce ingredients, seal the lid, and cook on high pressure for about 10 minutes. Release the pressure and serve!
Exploring Side Dishes
While butter chicken shines as the star of the meal, a few side dishes can elevate your dining experience. Here are some ideas:
- Jeera Rice: Fragrant basmati rice cooked with cumin seeds enhances the meal’s flavor profile without overpowering the butter chicken.
- Raita: A yogurt-based side dish mixed with cucumber, tomatoes, and spices that cools down the palate and complements the spices in butter chicken perfectly.
- Naan: Soft, pillowy naan is perfect for scooping up the rich sauce. You can also try garlic naan for an extra burst of flavor.
- Palak Paneer: A popular spinach and paneer dish that pairs well with butter chicken, adding a healthy green element to your meal.
Conclusion
Making butter chicken without cream doesn’t mean sacrificing flavor or satisfaction. With the right ingredients and techniques, you can create a dish that rivals its traditional counterpart while accommodating various dietary preferences. This butter chicken recipe offers a delightful twist that’s easy to prepare and perfect for any night of the week.
So roll up your sleeves, gather your ingredients, and embark on a culinary adventure that’s bound to impress. Your taste buds will thank you!
