Bal’s No-Butter Chicken


by: Jennys Cookbook

I love butter chicken don't you? It's my number one choice when we get Indian food for lunch at work. Each restaurant makes it differently too. There's one place nearby that makes it a little bit sweet, and really saucy. But all that cream ... yikes! This version is made without cream, and it was so easy to prepare. It was also pretty delicious. Even my 6 year old loved it. You can serve it with rice, but I prefer to eat it with naan. I'm not the biggest fan of rice.


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serves: 4

2 tablespoons canola oil

1 small onion, chopped

2 tablespoons grated fresh garlic

1 tablespoon grated fresh ginger

2 tablespoons tomato paste

1 tablespoon brown sugar

1 tablespoon cumin seeds

1 tablespoon garam masala

1 teaspoon red chile flakes (optional)

1 teaspoon turmeric

1 teaspoon salt

1 pound boneless, skinless chicken breasts, cubed

1/4 cup plain yogurt (I used Balkan style)

1/2 cup water

Nutrition Facts
Bal’s No-Butter Chicken

Servings Per Recipe: 4

Amount per Serving

Calories: 235

  • Total Fat: 11.2 g
  •     Saturated Fat: 1.7 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 69 mg
  • Sodium: 1040.1 mg
  • Total Carbs: 11.1 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 5.9 g
  • Protein: 24.2 g

how is this calculated?

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1.  Heat the oil in a large pan over medium-high heat. Saute the onion, garlic and ginger for about 4 minutes or until the onions start to turn golden.

2.  Add the tomato paste, brown sugar and all the spices. Mix well and cook for another 2 minutes. Add the chicken and stir well to coat with the tomato paste mixture.

3.  Stir in the yogurt and water and simmer for about 8 minutes or until the chicken is cooked through and the sauce has thickened.

4.  Serve with rice or naan.

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