Here is my updated version of Butter Chicken. Last week I posted an authentic recipe, and this week I have my interpretation for you. This recipe is lighter and faster. I simplified the spice list and made this recipe dairy free. Just to be clear, this is ‘Butter’ Chicken in preparation only, there isn’t any butter or cream in this version.
Both recipes are really delicious, and it would be hard to say which one is better. I feel that the authentic dairy version has a little more depth of spices due to the extra steps involved. This recipe is so much easier, and the flavor doesn’t suffer from skipping a few things. Indian Butter Chicken is a highly spiced dish so I honestly don’t miss the flavor from the extra steps. We had a side by side taste test and were torn between the two. Both different, both are equally delicious.
You want to grill the chicken over high heat to get the color and seared flavor. If you cook the chicken over a lower heat, it will overcook before you get those tasty grill marks.
For any additional information, refer to my authentic Butter Chicken post. Whichever recipe you choose, I hope that you enjoy Butter Chicken as much as we do. No reviews
