Nut Free Butter Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
567 kcal
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Course
Main Course
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Cuisine
Indian
Nut Free Butter Chicken
Description
The Nut Free Butter Chicken recipe begins by sautéing green cardamom pods and garlic in oil to release their aromas without burning. Minced ginger and chopped green chilies are added to infuse the base with heat and fragrance. A blend of canned tomatoes, ground mace, cayenne pepper, and salt is simmered together before being pureed to a smooth consistency. Incorporating crème fraîche creates a creamy texture, which coats the small pieces of tandoori chicken when combined and cooked briefly in the sauce. The final touch is butter, honey, and dried fenugreek leaves, which add richness, sweetness, and a distinctive herbal note. The result is a spiced, creamy curry with tender chicken, ideal for serving with warm basmati rice to soak up the sauce.
The spices and cream balance heat and acidity, while the fenugreek provides an earthy finish, distinguishing this butter chicken variation. The preparation steps emphasize careful cooking to develop flavors without burning garlic or overwhelming the dish with mace. This recipe suits those who want a flavorful, nut-free curry with a creamy tomato base and a blend of warm spices tailored to enrich the chicken.
Before cooking, removing the chicken from the fridge helps it integrate smoothly into the sauce. Crushing the cardamom pods opens them to release more flavor. Adjusting spice amounts is possible, but caution with mace is advised to avoid overpowering the dish. Leftover curry keeps well refrigerated up to three days or frozen for a month. Reheating gently on low-medium heat preserves texture and taste.
Ingredients
- 1 full chicken small pieces, tandoori preparation
- 1 tablespoon neutral cooking oil or ghee, generic cooking oil
- 4 pods green cardamom
- 2 cloves garlic minced or grated
- ⅛ teaspoon mace ground
- 800 grams tinned tomatoes 28 oz
- 1 teaspoon cayenne pepper powder
- 1 teaspoon salt to taste
- 1 teaspoon ginger minced
- 3 green chili roughly chopped
- 120 grams crème fraîche ½ cup cream or yogurt
- 3 tablespoons butter
- 1 tablespoon honey
- 3 tablespoons fenugreek leaves kasuri methi, dried
Instructions
- Add 1 tablespoon oil, 4 pods green cardamom and 2 cloves garlic (minced) to a medium saucepan and heat till the garlic has softened, take care not to let the garlic brown/burn.
- Add the chopped 1 teaspoon ginger and 3 green chillies then sauté for 1 minute till fragrant.
- Stir in 800 grams tinned tomatoes, ⅛ teaspoon ground mace, 1 teaspoon cayenne powder and 1 teaspoon salt, cover and simmer for 5 minutes.
- Blend the tomato mixture till smooth then stir in 120 grams crème fraîche till combined.
- Add 1 full tandoori chicken mixing well till fully coated in the sauce and cook for 3 minutes.
- Stir in 3 tablespoons butter, 1 tablespoon honey and 3 tablespoons dried fenugreek leaves then cook for a further minute. Remove from the heat and serve with warm basmati rice.
Notes
- Remove chicken from the refrigerator about 30 minutes before cooking to bring it to room temperature for better cooking.
- Crush green cardamom pods before cooking to release their seeds and enhance flavor.
- Be cautious with the amount of mace used, as too much can overpower the dish.
- Serve the butter chicken warm with basmati rice to complement the creamy sauce.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze for up to 1 month; thaw in the fridge overnight before reheating gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 567kcal | 28% |
| Carbohydrates | 24g | 8% |
| Protein | 27g | 54% |
| Fat | 42g | 65% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 153mg | 51% |
| Sodium | 548mg | 23% |
| Potassium | 868mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 1506IU | 30% |
| Vitamin C | 26mg | 29% |
| Calcium | 113mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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