No-Butter Butter Chicken

I grew up eating a lot of traditional Indian food at home and since I started avoiding dairy due to allergies, I’ve really been missing some of my favorites. This is virtually allergen-free recipe for butter chicken, which has always been a hit for me at potlucks. The dish is composed in two steps: first make a tandoori chicken – this recipe is one I’ve adapted from my mother’s to be a little less spicy. The next step is to cook the chicken with butter (or Earth Balance!) and add a cream and tomato-based sauce. I tried this revised recipe out with a group of friends and it was a big hit!


Step 1: Tandoori Chicken

4 lbs skinless chicken thighs (preferably bone-in)
1/2 cup plain coconut kefir
2 Tbsp lemon juice
1 Tbsp minced, peeled gingerroot
1 Tbsp minced garlic
1 tsp coriander powder
1 tsp cumin
1 Tbsp curry powder
1½ tsp salt, or to taste
1 tsp cayenne pepper

Using a sharp knife, cut long, diagonal slashes in each chicken thigh, almost to the bone. This will allow the marinade to penetrate.
In a large bowl, mix together all ingredients except the chicken until well combined. Add chicken, turning to coat and making sure marinade goes into all slits. Cover and marinate in refrigerator for at least an hour or overnight.
This dish can be grilled or baked. Shake off excess marinade and discard before cooking. To grill: Grill each side 20-25 minutes at around 400 degrees. In the oven: Bake at 400 degrees in a shallow pan about 35 minutes or until juices run clear when pierced with a knife.


Step 2:

To make into Butter Chicken (Murg Makhanwala), I’ve adapted Suneeta Vaswani’s recipe from her Complete Book of Indian Cooking. This adds layers of flavor to the dish and makes it a bit more decadent.

12 cooked chicken thighs, intact with bones removed
3 green chilies, preferably serranos, each 2 inches
1 piece peeled gingerroot (~1 inch)
1 can whole or diced tomatoes, with juice
½ cup Earth Balance margarine, divided
2 tsp paprika
1 cup plain coconut kefir
1½ tsp. salt, or to taste
2 tsp. garam masala

In a food processor, process chilies and ginger. Add tomatoes with juice and puree until smooth
In a large saucepan, melt ¼ cup of the margarine over medium heat. Add one-third of the chicken and sauté until edges begin to brown, 3-4 minutes. Remove and brown remaining thighs in batches, adding an additional 1-2 Tbsp of margarine as needed.
Turn off heat and remove browned bits from pan. Melt the remaining 2 Tbsp. of butter and stir in 4 tsp. of the cumin and paprika. Cook, stirring rapidly, for 1 minute.
Pour in tomato mixture and return to a gentle boil. Cook, stirring frequently to allow flavors to blend, about 10 minutes. Add kefir, salt, chicken and accumulated juices. Garnish with cilatro leaves and serve with basmati rice.