Best 2 Bals No Butter Chicken Recipes

**No-Butter Chicken: A Healthier Take on a Classic Indian Dish**

Butter chicken is undoubtedly one of the most beloved dishes in Indian cuisine, known for its creamy, rich sauce and tender chicken. However, this traditional recipe often relies on large amounts of butter, which can make it high in calories and saturated fat. If you're seeking a healthier alternative without compromising on flavor, look no further than our collection of no-butter chicken recipes.

These innovative recipes showcase a variety of cooking methods and ingredients to create delicious and nutritious versions of this classic dish. From yogurt-based sauces to coconut milk variations, our no-butter chicken recipes offer a range of options to suit different dietary preferences and tastes.

1. **Creamy Yogurt Chicken:** Indulge in a velvety and flavorful chicken dish with this yogurt-based recipe. Greek yogurt replaces butter, providing a tangy and creamy sauce that's lower in fat.

2. **Coconut Milk Chicken:** Experience a delightful twist on butter chicken with the addition of coconut milk. This Thai-inspired recipe combines the richness of coconut with aromatic spices for a unique and satisfying meal.

3. **Roasted Red Pepper Chicken:** This vibrant recipe features roasted red peppers that add a smoky sweetness to the sauce. With a touch of tomato paste and herbs, this dish delivers a burst of flavor without the need for butter.

4. **Spinach and Chicken Stir-Fry:** Health and convenience come together in this quick and easy stir-fry. Baby spinach, lean chicken, and a light sauce made with low-sodium soy sauce and spices create a nutritious and flavorful meal in no time.

5. **Chicken and Chickpea Curry:** Embark on a culinary journey to India with this flavorful curry. Chickpeas add texture and protein to the dish, while a blend of spices and coconut milk creates a fragrant and satisfying sauce.

6. **Chicken and Vegetable Skillet:** This one-pan skillet meal is perfect for busy weeknights. Tender chicken, colorful vegetables, and a tangy sauce come together in a single skillet for a wholesome and delicious dinner.

Whether you're looking for a lighter version of a classic dish or seeking new and exciting flavors, our no-butter chicken recipes offer a delightful and healthier way to enjoy this beloved Indian dish.

Here are our top 2 tried and tested recipes!

BUTTER CHICKEN MEATBALLS RECIPE BY TASTY

Butter Chicken Meatballs Recipe by Tasty image

Here's what you need: bread crumbs, milk, garlic, egg, salt, pepper, ground chicken, vegetable oil, vegetable oil, butter, yellow onion, garlics, ginger, McCormick ® Ground Cumin, McCormick ® Paprika, garam masala, cayenne pepper, salt, crushed tomato, butter, heavy cream, fresh cilantro, lime wedge, rice

Provided by Tayo Ola

Categories Dinner

Yield 4 servings

Number Of Ingredients 24

Ingredients

½ cup bread crumbs
½ cup milk
1 clove garlic, minced
1 egg
2 teaspoons salt
½ teaspoon pepper
1 lb ground chicken
1 tablespoon vegetable oil
1 tablespoon vegetable oil
2 tablespoons butter
1 yellow onion, diced
3 garlics, minced
1 tablespoon ginger, minced
1 ½ teaspoons McCormick ® Ground Cumin
1 teaspoon McCormick ® Paprika
2 ½ teaspoons garam masala, divided
½ teaspoon cayenne pepper
1 ½ teaspoons salt
14 oz crushed tomato
3 tablespoons butter
½ cup heavy cream
fresh cilantro, minced, for garnish
lime wedge, for serving
rice, for serving

Steps:

Meatballs: In a medium bowl, stir together bread crumbs and milk. Let sit for 5 minutes. Add in garlic, egg, salt, and pepper, then stir until well-combined. Stir in ground chicken. Combine well, but do not overmix. With oiled hands, roll the meat into golf-size balls.
Pour 1 tablespoon vegetable oil into a skillet over medium heat. Add meatballs and brown on all sides. Remove meatballs from the pan (meatballs will not be fully cooked through at this time). Wipe the pan out to make the sauce.
Sauce: Heat vegetable oil and butter in the same skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and ginger, then let sizzle for a minute or two.
Stir in McCormick Ground Cumin, McCormick Paprika, 1½ teaspoons garam masala, cayenne, and salt. Let spices heat through until fragrant, about 2 minutes. Add crushed tomatoes and bring sauce to a simmer, then take off the heat.
Let the sauce cool for 5-10 minutes. Blend sauce until smooth, adding a tablespoon or two of water if it is too thick to blend.
Pour the sauce back into the skillet. Whisk in the butter, cream, and 1 teaspoon garam masala. Add the meatballs to the sauce and stir to coat. Cover and cook for 5 minutes, or until meatballs are fully cooked through.
Garnish with cilantro. Serve with rice and lime wedges.
Enjoy!

Nutrition Facts : Calories 709 calories, Carbohydrate 35 grams, Fat 50 grams, Fiber 4 grams, Protein 35 grams, Sugar 11 grams

BAL'S NO-BUTTER BUTTER CHICKEN

Bal's No-Butter Butter Chicken image

Entered for safe-keeping, from Bal Arneson, "Spice Goddess". I generally enjoy her recipes and I can't wait to try this lightened version of one of our favorite dishes, a very mild curry. I started using grapeseed oil because of Bal; it has a high smoke point and the sautéed food tastes "clean". I have learned that in Indian cuisine it is paramount to have fresh spices. I store my ground spices in the freezer. For this dish, you could puree the onion, garlic and ginger in a food processor prior to cooking, which will ensure a smooth, thick sauce. Serve with roti or rice.

Provided by KateL

Categories Curries

Time 27m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons grapeseed oil
1 small red onion, chopped (~1/2 cup)
2 tablespoons fresh garlic, chopped
1 tablespoon fresh ginger, chopped
2 tablespoons tomato paste
1 tablespoon brown sugar
1 tablespoon cumin seeds (whole) or 6 g ground cumin (about 2 1/2 teaspoons)
1 tablespoon garam masala
1 teaspoon red chili pepper flakes or 1 teaspoon red pepper flakes
1 teaspoon turmeric
1 teaspoon salt
1 lb boneless skinless chicken breast, cut into cubes
1/4 cup low-fat Greek yogurt
1/2 cup water

Steps:

Heat a large skillet over medium-high heat. Add the oil.
When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden.
Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric and salt. Cook for 2 minutes.
Add the chicken cubes and stir well to coat.
Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes.
Serve with roti or rice.

Nutrition Facts : Calories 243.4, Fat 10.6, SaturatedFat 1.5, Cholesterol 73.6, Sodium 804.7, Carbohydrate 10.8, Fiber 1.3, Sugar 6.3, Protein 26.2

Tips:

Use boneless, skinless chicken breasts or thighs. This will make the dish easier to prepare and cook.
Cut the chicken into bite-sized pieces. This will help them cook evenly.
Marinate the chicken in the yogurt mixture for at least 30 minutes. This will help the chicken to tenderize and absorb the flavors of the spices.
Use a heavy-bottomed pot or Dutch oven for cooking the chicken. This will help to evenly distribute the heat and prevent the chicken from sticking.
Cook the chicken over medium-high heat until it is browned on all sides. This will help to seal in the juices and prevent the chicken from drying out.
Reduce the heat to low and simmer the chicken in the sauce for at least 15 minutes, or until the chicken is cooked through.
Serve the chicken over rice or with naan bread.

Conclusion:

This butter chicken recipe is an easy and delicious way to enjoy this classic Indian dish. The yogurt marinade tenderizes the chicken and infuses it with flavor, while the creamy tomato sauce is rich and flavorful. Serve it over rice or with naan bread for a complete meal.