Butter Chicken without Onion (Easy Recipe)

This Butter Chicken without Onion recipe will blow your mind!

Butter chicken, also known as murgh makhani, is a famous Indian dish loved by people all over the world.

Butter Chicken without Onion

The rich, creamy sauce paired with tender chicken makes it absolutely irresistible.

However, some people prefer to make it without onions for various reasons.

If you’re one of them, this recipe is perfect for you!

Butter Chicken without Onion

This butter chicken recipe is made without onions, but it still retains all the delicious flavors you expect from this classic dish.

It’s creamy, aromatic, and full of spices that will leave your taste buds dancing. Serve it with naan or rice for a complete and satisfying meal.

Ingredients

For this recipe, you will need:

  • Boneless chicken: 340-350 grams, cut into small pieces (thighs preferred)

Spice Blend 1:

  • Turmeric powder – 1/4 tsp
  • Ginger-garlic paste – 2 tsp
  • Yoghurt – 1 tbsp
  • Salt – To taste
  • Cumin powder – 1/2 tsp
  • Kashmiri red chilly powder – 1 – 2 tsp

Spice Blend 2:

  • Coriander powder – 3/4 – 1 tsp
  • Cumin powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Chilly powder – 1/2 tsp

The rest:

  • Ginger – 1/2 inch, chopped
  • Garlic – 2 small cloves
  • Green chilies – 2
  • Butter – 2 tbsp
  • Heavy / fresh cream – 1/2 cup
  • Milk – 1/2 – 3/4 cup (you can also use cream)
  • Tomato puree of 3 medium and ripe tomatoes
  • Garam masala powder – 1/4 tsp
  • Kasoori methi – 1/4 tsp
  • Sugar – To taste (to balance the flavors)
  • Salt
  • Cilantro- For Garnish

How to Make Butter Chicken without Onion

Follow these steps to make it:

  1. Marinate the chicken: In a bowl, mix the chicken with the ingredients from Spice Blend 1 (turmeric powder, ginger-garlic paste, yogurt, salt, cumin powder, and Kashmiri red chili powder). Let it marinate for at least 30 minutes.
  2. Blend the spices: In a blender, blend together the ingredients from Spice Blend 2 (coriander powder, cumin powder, turmeric powder, chili powder, ginger, garlic, and green chilies) to form a smooth paste.
  3. Cook the chicken: In a pan, melt butter over medium heat. Add the marinated chicken and cook until it is browned on all sides. Remove the chicken from the pan and set aside.
  4. Prepare the sauce: In the same pan, add the spice paste and cook for a few minutes until the raw smell disappears. Add tomato puree, salt, and sugar. Cook until the oil separates from the mixture.
  5. Add the chicken: Add the cooked chicken back to the pan and mix well with the sauce. Cook for a few minutes to allow the flavors to meld together.
  6. Finish the dish: Add heavy cream and milk (or cream) to the pan and mix well. Sprinkle garam masala powder and kasoori methi over the chicken. Simmer for another 5-7 minutes until the sauce thickens slightly.
  7. Garnish and serve: Finally, garnish the butter chicken with cilantro. Serve hot with naan or rice.
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For the complete list of ingredients and directions, see the recipe card below.

Tips for the Best Butter Chicken

  • Marinate the chicken: Don’t skip the step of marinating the chicken. This helps to infuse the flavors and makes the chicken tender and juicy. Allow the chicken to marinate for at least 30 minutes, but if you have more time, marinating it for a few hours or overnight will yield even better results.
  • Use fresh ingredients: When it comes to spices, using fresh and good quality ingredients will enhance the taste of the dish. Grind the spices yourself for the best flavor, and make sure your ginger and garlic are fresh.
  • Adjust the spice level: Adjust the amount of Kashmiri red chili powder and green chilies according to your preference for spiciness. If you prefer a milder dish, reduce the amount of chili powder and eliminate the green chilies.
  • Simmer for a longer time: To let the flavors develop fully, let the butter chicken simmer for a longer time after adding the cream and milk. This will result in a richer and more flavorful sauce.

Recipe Variations

  • Vegetarian version: If you’re vegetarian, you can substitute the chicken with paneer or tofu, and skip the marinating step. Simply cook the paneer or tofu in the sauce until heated through.
  • Vegan version: To make a vegan butter chicken without onion, replace the dairy ingredients with plant-based alternatives. Use vegan yogurt, dairy-free butter, and coconut milk in place of cream and milk. Adjust the spices and flavors according to your taste.
  • Cashew paste: To make the sauce creamier, you can add a cashew paste to the dish. Soak about 1/4 cup of cashews in hot water for 20 minutes, then blend them into a smooth paste. Add the cashew paste along with the cream and milk.
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What to Serve With Butter Chicken

  • Naan: Butter chicken is traditionally served with naan, a type of Indian bread. The naan’s soft and chewy texture pairs perfectly with the creamy sauce.
  • Rice: Serve the butter chicken over steamed basmati rice for a classic combination. The fragrant rice complements the flavors of the dish.
  • Roti: If you prefer a healthier option, serve the butter chicken with roti, which is a whole wheat flatbread. It adds a rustic touch to the meal.
  • Salad: Balance out the richness of the butter chicken with a fresh salad on the side. A simple cucumber and tomato salad with a lemon vinaigrette works well.

Storage Tips

  • Refrigeration: Store any leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan on the stove over low heat, adding a splash of water or milk to prevent the sauce from drying out.
  • Freezing: You can also freeze butter chicken for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container or freezer bags. Thaw it overnight in the refrigerator before reheating it.
  • Note: The texture of the dish may change slightly after freezing and reheating. The sauce may become thinner, but the flavors will still be delicious.
Butter Chicken without Onion

Butter Chicken without Onion

This butter chicken without onion retains all the delicious flavors of the classic dish. It features tender chicken in a rich, creamy sauce that is seasoned with aromatic spices. Serve it with naan or rice for a satisfying meal.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 411 kcal

Ingredients
  

Spice Blend 1

  • 1/4 tsp turmeric powder
  • 2 tsp ginger-garlic paste
  • 1 tbsp yogurt
  • Salt to taste
  • ½ tsp cumin powder
  • 1-2 tsp Kashmiri red chili powder

Spice Blend 2 (to be blended into a paste)

  • 3/4 – 1 tsp coriander powder
  • ½ tsp cumin powder
  • 1/4 tsp turmeric powder
  • ½ tsp chili powder
  • 1/2-inch piece of ginger chopped
  • 2 small cloves of garlic
  • 2 green chilies

Instructions
 

  • In a bowl, mix the chicken with the ingredients from Spice Blend 1, marinating for at least 30 minutes.
  • Blend all the ingredients from Spice Blend 2 to form a smooth paste.
  • Melt butter in a pan over medium heat. Add the marinated chicken and cook until browned on all sides. Remove the chicken from the pan and set aside.
  • In the same pan, add the spice paste and cook for a few minutes until the raw smell disappears. Add tomato puree, salt, and sugar. Cook until the oil separates from the mixture.
  • Add the cooked chicken back to the pan and mix well with the sauce. Cook for a few minutes to allow the flavors to meld together.
  • Add the heavy cream and milk (or cream) to the pan and mix well. Sprinkle garam masala powder and kasoori methi over the chicken. Simmer for another 5-7 minutes until the sauce thickens slightly.
  • Garnish with fresh cilantro and serve hot with naan or rice.

Notes

  • Adjust the spice level according to your preference for spiciness.
  • You can substitute the chicken with paneer or tofu for a vegetarian version.
  • For a vegan version, use plant-based alternatives for dairy ingredients.
  • Store any leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.