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Healthy Butter Chicken Recipe

Healthy Butter Chicken Recipe -Butterless, Dairy Free , Gluten Free ,whole 30 and paleo approved recipe with Instant pot & Stove Top Methods.
Course Main Course
Cuisine Indian
Keyword Healthy Butterless Butter Chicken Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 1 teaspoon Oil or Ghee Sesame Oil or Coconut Oil or Vegetable oil
  • 1 Chicken Breast Cut into slices
  • Salt to Taste
  • 1 teaspoon Honey/Palm Sugar or White Sugar Skip or replace with pureed date for whole 30/ Paleo version
  • 1 teaspoon Dried Fenugreek/Kasoori Methi optional
  • 1 Bunch Coriander for Garnish

The Butterless butter Gravy

  • 2 Tomato-quartered
  • 2 Onions-quartered
  • 2 Cloves Garlic
  • 1 inch Ginger
  • 3 Kashmiri Chilies substitute with 2 teaspoon Paprika
  • 4 Cashews
  • 2 Green Cardamom
  • 1 inch Cinnamon
  • 2 Cloves
  • 1 Cup Water

Instructions

Instant Pot Method

  • In the instant pot, add tomatoes, onions,ginger,garlic,kashmiri chillies, cashews,cardamom,cinnamon and cloves.
  • Close the lid.Set the steam release at Sealing Position and pressure cook for 5 minutes.Let the steam release naturally.
  • Open the lid and let it cool down.Remove the Cinnamon and Cloves.Using an immersion blender or in a food processor, puree the mix.Empty the pot and reserve the puree.
  • Set the pot to sauté. Add ghee or oil to the pot. 
  • To the pot, add the chicken pieces and saute for 10 minutes.Add the pureed curry back.Bring to boil.
  • Season with salt, add honey.Taste and adjust.LAstly sprinkle some crushed dried fenugreek or Kasoori Methi.
  • Garnish with coriander leaves and serve with roti, naans or rice. In my case I ate them with millets.

Stove Top Method

  • In the deep pot, add tomatoes, onions,ginger,garlic,kashmiri chillies, cashews,cardamom,cinnamon and cloves.
  • Cover and boil for 20 minutes.Alternatively pressure cook in traditional pressure cooker for 2 whistles.
  • Remove the lid and let it cool down.From this,Remove the Cinnamon and Cloves.Using an immersion blender or in a food processor, puree the mix.
  • In a pan add ghee or oil.Once hot, add the chicken pieces and sauté for 10 minutes.Add the pureed curry back.Bring to boil.
  • Season with salt, add honey.Taste and adjust.LAstly sprinkle some crushed dried fenugreek or Kasoori Methi.
  • Garnish with coriander leaves and serve with roti, naans or rice. In my case I ate them with millets.