Healthy Butter Chicken features tender air-fried chicken pieces simmered in a rich, aromatic gravy. Boneless chicken cubes are marinated with spices and air-fried to perfection. The onion-tomato sauce is delicately spiced with a homemade seasoning mix. It is enriched with cashew cream that lends a naturally velvety texture and a nutty depth, which is a healthier alternative to traditional fresh cream. This globally beloved dish delivers on comfort through its warm spices and bold flavors, and is sure to become a new favorite!
Over the years, I’ve tried different versions of Butter Chicken in my efforts to make it healthy. From various types of tandoor recipes to a smoked rose petal version, there are a myriad variations, each with its own unique blend of ingredients, preparation, and, of course, effort. My recipe for the Healthy Butter Chicken is efficient and comes closest to the best version I’ve had in Delhi at the Mughal Mahal.
Origin:
The story behind the Butter Chicken starts in Peshawar in pre-partition India. While the tandoor chicken has an origin story that can be traced to prehistoric times, when the humble tandoor oven was invented, the Butter Chicken was a consequence of economic choices. Left hanging with other sheekhs over a busy tandoor oven, chicken has an unfortunate tendency to dry out and become, at best, tasteless and dry, and at worst, somewhat inedible. Realizing this, the owner of the Moti Mahal, K.L. Gujral, came up with an astute idea of cooking the tandoor in a basic sauce of tomatoes, butter, cream, and spices that both rejuvenated the chicken and also had the added benefit of amplifying the tandoor flavors in a rich sauce.
Frequently Asked Questions:
- How is this recipe a healthier alternative to the traditional one?
My Butter Chicken recipe uses cashew cream instead of the traditional fresh cream that is used to thicken the sauce, thus lowering the saturated fat content. Cashews are plant-based proteins that are high in antioxidants, essential minerals, and omega-3 fatty acids. This dish calls for lean, skinless chicken breasts, thus making it protein-packed.
2. Can I use a different nut to thicken the sauce?
Other nuts that you could use are blanched almonds or macadamias. I used cashews because they yield a smooth texture and a mild flavor.
3. Is this recipe suitable for meal prep?
This Healthy Butter Chicken recipe is ideal for meal prep. It can be stored separately in individual containers and reheated when needed. To prevent the side dishes (bread or vegetables) from becoming soggy, separate them from the chicken.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. If you enjoy my recipes, consider subscribing to my mailing list for the latest updates, delivered right to your inbox. From my pen to your table, Bon Appetit!
Ingredients:
- For the marinade:
- Chicken boneless pieces
- Greek yogurt
- Spices: chili, cumin, coriander, and turmeric powder
- Ginger and garlic paste
- Peanut oil
2. For the spice mixture and sauce:
- Spices for the mixture: Kashmiri red chili, coriander seeds, cumin seeds, turmeric powder, saffron strands, cinnamon stick, cardamom, and cloves
- Butter
- Ginger and garlic paste
- Onion
- Tomato
- Cashews
Here are the step-by-step instructions on how to make this dish. For the measurements, please refer to the recipe card below.
How to make this Healthy Butter Chicken:
- How to marinate and air fry the chicken:
- Mix the ingredients for the marinade and rub them onto the cubed chicken breasts. Let it marinate for 30 minutes.
- Arrange the marinated chicken pieces on a foil-lined tray, drizzle or mist with peanut oil, and air fry them until cooked.
2. How to make the sauce and spice mixture:
To make the spice mixture, grind the ingredients in a spice grinder until fine and set them aside.
Heat the butter until melted in a Dutch oven or a pan, temper it with star anise and black cardamom for a few seconds on medium heat. Add the puréed onion and sauté for 4-5 minutes or until lightly caramelized.
- Add the ginger and garlic paste and sauté for a few seconds, and then add the pureed tomato, sautéeing for 3-4 minutes. Once the mixture has thickened, add the freshly ground spice mixture.
- Once the mixture has thickened, add the freshly ground spice mixture and pour in the ground cashew cream.
- Add the air-fried chicken. Rinse out the spice grinder with 2 cups of water and add it to the pot. Cook it for 3-4 minutes and turn off the heat. Serve hot, garnished with cilantro (optional).
1. Puréed onion must be sautéed for a couple of minutes to eliminate the raw smell and taste.
2. Chicken pieces can either be grilled or baked for this recipe. Slightly charred edges on the chicken pieces give it a more authentic and better taste to the Butter Chicken without the use of a tandoor oven.
3. The sauce must not be runny. To thicken the sauce, cook it for a few extra minutes.
Serving suggestion:
Serve the Healthy Butter Chicken with rice, quinoa, roti, or naan. This recipe works well for meal prep if stored in individual boxes, after separating the sides or bread.
Storage:
Healthy Butter Chicken can be refrigerated for 3 days. Any leftovers can be frozen for 3 months in airtight containers and reheated gently on the stovetop.
Other chicken recipes that you might like:
- Chicken Pasanda Recipe
- Chicken Dum Biryani Recipe
- Chicken Galouti Kebab
- Indian Chicken Burger Recipe
- Chicken Rendang
Healthy Butter Chicken
Equipment
- Dutch oven or pot
- air fryer
Ingredients
For the marinade:
- 3 lb chicken tenders bite size cubes
- 2 tbsp Greek yogurt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- ¼ tsp turmeric ground
- 1½ tsp chili powder
- 1½ coriander powder
- 1 tsp cumin ground
- 1 tsp salt
- 1 tbsp peanut oil
For the sauce:
- 2 tbsp butter
- 2 onion pureed
- 2 tomato pureed
- 1½ tsp ginger paste
- 1½ tsp garlic paste
- ½ cup cashews soaked
- 1 star anise
- 3 black cardamom
For the spice mixture:
- 3 dried red chili (Kashmiri)
- 1 tbsp coriander seeds
- 1 tsp cumin
- ¼ tsp turmeric powder
- 1 cinnamon stick
- 5 clove
- 3 cardamom
- 1½ tsp salt
- 15 saffron threads
- 1 tsp dried fenugreek leaves
Instructions
How to marinate and air fry the chicken:
- Prepare the ingredients.
- Mix the ingredients for the marinade and rub them onto the cubed chicken breasts. Let it marinate for 30 minutes.
- Arrange the marinated chicken pieces on a foil-lined tray, drizzle or mist the peanut oil. Air fry the chicken at 400 degrees F for 20 minutes. Flip the chicken over and air fry again for 10 minutes.
How to make the sauce and spice mixture:
- Prepare the ingredients. Purée the onion and tomato. Grind the soaked cashews with ¼ cup of warm water to a smooth mixture.
- To make the spice mixture, grind the ingredients in a spice grinder until fine and set it aside. Heat the butter until melted in a Dutch oven or a pan, temper it with star anise and black cardamom for a few seconds on medium heat. Add the puréed onion and sauté for 4-5 minutes or until lightly caramelized.
- Add the ginger and garlic paste and sauté for a few seconds and then add the puréed tomato, sautéeing for 3-4 minutes.
- Once the mixture has thickened, add the freshly ground spice mixture and pour in the ground cashew cream.
- Add the air-fried chicken. Rinse out the spice grinder with 2 cups of water and add to the pot. Cook it for 3-4 minutes and turn off the heat. Serve hot garnished with cilantro (optional).
Notes
Nutrition
Hello, I have been following your blog for a few months. My family and I love curry and we tried this Butter chicken. It was very easy to make and it had a wonderful and creamy flavor. It was spicy but not hot. Tha nkyou very much. I will keep following
I am glad you liked the recipe, thank you for the wonderful comment!