Creamy butter chicken without heavy cream is possible with one simple swap: full-fat yogurt. I developed this method after multiple tests in my small Boston kitchen, ensuring the sauce stays rich and velvety.
The yogurt adds tangy depth while keeping the dish light yet satisfying. Traditional spices like garam masala and turmeric create that authentic flavor profile, while tomatoes form the base of the sauce.
This version delivers all the comfort of classic butter chicken with a slightly brighter, more balanced taste. The chicken stays tender, and the sauce clings perfectly to every piece.
Ready in about 45 minutes, this recipe proves you don’t need heavy cream for restaurant-quality results at home. Here’s how to make it.
Ingredients for Butter Chicken Recipe No Heavy Cream
Rich tomato sauce, tender chicken, and a yogurt swap for that classic creaminess.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Skin-on or off, cut into bite-sized pieces |
| Plain Full-Fat Yogurt 🥛 | 1 cup | Greek or regular, unsweetened |
| Canned Crushed Tomatoes 🍅 | 1 can | 28 oz can, San Marzano preferred |
| Unsalted Butter 🧈 | 4 tbsp | Divided for cooking and finishing |
| Yellow Onion 🧅 | 1 whole | Finely diced for base |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Fresh Ginger 🌿 | 1 tbsp | Peeled and grated |
| Garam Masala 🌶️ | 2 tsp | Freshly ground for best aroma |
| Ground Turmeric 🟡 | 1 tsp | For color and earthiness |
| Ground Cumin 🌿 | 1 tsp | Toasted lightly if possible |
| Kashmiri Red Chili Powder 🌶️ | 1 tsp | Mild heat, vibrant color |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Heavy Cream ❌ | 0 cup | Omitted per recipe |
The chicken is key here. bone-in thighs stay juicier, but boneless saves time. I grab mine from Market Basket—good quality without the Whole Foods markup. The yogurt needs to be full-fat (trust me on this), Greek or regular both work. For tomatoes, San Marzano cans at Trader Joe’s are a steal and taste way better than generic brands.
No garam masala? Curry powder at half the amount gets you close. Out of fresh ginger? Ground ginger at one-third the quantity works, but fresh is worth it. If your chili powder is spicy, cut it to half a teaspoon. The butter can be salted if that’s what you’ve got—just skip the added salt in the recipe. And yes, you can use chicken breast, but thighs really are better here.
This keeps 3-4 days in the fridge, reheats like a dream. The sauce thickens as it cools, so a splash of water when reheating brings it back. Freezes for 3 months if you double the batch (which you should).
Why You’ll Love This Recipe
- No Fuss Ingredients: I already have yogurt, canned tomatoes, and butter in my pantry—no last-minute grocery runs for heavy cream.
- Rich Without Cream: The full-fat yogurt gives it that velvety texture and tang that balances the sweetness of the tomatoes.
- Feeds a Crowd: I make a big batch on Sunday and it tastes even better for lunch the next day.
- Budget Winner: Chicken thighs stay juicy and cost half what breasts do, and canned tomatoes keep it cheap.
Step-by-Step Instructions for Butter Chicken
Here’s how I make this dish with a creamy yogurt base instead of heavy cream.
Step 1: Marinate the Chicken
Cut the 1.5 lb Boneless Chicken Thighs into bite-sized pieces and place them in a bowl. Add the 1 cup Plain Full-Fat Yogurt, 1 tsp Ground Turmeric, 1 tsp Ground Cumin, 1 tsp Kashmiri Red Chili Powder, and 1 tsp of the 1.5 tsp Salt. Mix well to coat every piece evenly.
Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. The yogurt tenderizes the chicken while the spices infuse it with that signature warmth. Don’t skip this step—it’s what makes the chicken so juicy and flavorful.
Step 2: Build the Aromatic Base
Melt 2 tbsp of the 4 tbsp Unsalted Butter in a large skillet over medium heat. Add the finely diced 1 whole Yellow Onion and cook for 6-8 minutes until soft and golden. Stir frequently to prevent burning.
Add the minced 4 cloves Garlic Cloves and grated 1 tbsp Fresh Ginger, cooking for 1-2 minutes until fragrant. Then stir in the remaining 2 tsp Garam Masala and cook for 30 seconds to toast the spices. This builds a deep, fragrant foundation for your sauce.
Step 3: Cook the Chicken and Simmer the Sauce
Remove the chicken from the marinade (shake off excess) and add it to the skillet. Cook over medium-high heat for 5-6 minutes until lightly browned on all sides. The chicken doesn’t need to be fully cooked yet—it’ll finish in the sauce.
Pour in the 1 can Canned Crushed Tomatoes and remaining 0.5 tsp Salt. Stir well, reduce heat to medium-low, and simmer uncovered for 15-20 minutes until the chicken is cooked through and the sauce thickens slightly.
Step 4: Finish with Butter and Cilantro
Stir in the remaining 2 tbsp Unsalted Butter until melted and fully incorporated. This adds richness and that signature buttery flavor. Taste and adjust seasoning if needed—you want a balance of warmth, tang, and slight sweetness.
Sprinkle with the 0.25 cup Fresh Cilantro just before serving. The cilantro adds a bright, fresh contrast to the rich sauce. Serve hot with naan or basmati rice to soak up every last bit of that delicious sauce.
Pro Tips For Making Butter Chicken Recipe No Heavy Cream
- Marinate Longer: Give the chicken at least 2 hours in the yogurt marinade—overnight if you can. I learned this the hard way when my first batch came out dry because I rushed it.
- Cook Onions Low: Sweat the onions on medium-low heat for 10-12 minutes until golden, not brown. High heat makes them bitter, and that ruins the sauce’s sweetness.
- Strain the Tomatoes: Drain the crushed tomatoes in a fine-mesh strainer for 5 minutes to remove excess liquid. Sounds fussy, but it prevents a watery, sad sauce.
- Finish with Butter: Stir in 1-2 tablespoons of cold butter at the very end, off the heat. It melts into the sauce, adding richness without heavy cream.
Make-Ahead Tips for This Dish
Marinate Overnight
After testing this in my tiny Boston kitchen, I found the chicken benefits from a longer marinade. Let it sit in the yogurt and spices for up to 12 hours in the fridge. The yogurt tenderizes the meat, and the flavors penetrate deeply. Just be sure to start the marinade the night before. 💡
Prep Ingredients Early
Chop the 1 whole Yellow Onion, mince the 4 cloves Garlic Cloves, and grate the 1 tbsp Fresh Ginger the day before. Store them together in an airtight container in the fridge. This saves 15 minutes on cooking day and keeps the aromatics fresh.
Double the Sauce
This recipe scales beautifully. Double the sauce ingredients (except chicken) and freeze half for later. When reheating, add a splash of water to thin the sauce. I always make extra—it’s that good. It freezes well for up to 3 months.
Reheat with Care
To reheat, warm the dish over low heat on the stove, adding 2-3 tbsp water to loosen the sauce. Stir occasionally to prevent sticking. Avoid high heat, which can cause the yogurt to separate. It reheats perfectly in about 10 minutes. 🔥
Assemble Before Cooking
Measure all your spices—2 tsp Garam Masala, 1 tsp Ground Turmeric, 1 tsp Ground Cumin, and 1 tsp Kashmiri Red Chili Powder—and have them ready in small bowls. This mise en place approach streamlines the cooking process, especially in a small kitchen.
Garnish Just Before Serving
Chop the 0.25 cup Fresh Cilantro right before serving to keep it vibrant. If prepping ahead, store the cilantro stems in water like flowers. This keeps the leaves crisp and fresh for up to 2 days in the fridge.
Nutrition Facts
Frequently Asked Questions
Why use yogurt instead of heavy cream?
Full-fat yogurt adds tangy depth while keeping the sauce rich and velvety. It’s lighter than cream but still delivers that classic buttery chicken texture when cooked properly.
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier. If using breasts, reduce cooking time to 12-15 minutes to prevent dryness. Brining the chicken first can help maintain moisture.
How do I prevent the yogurt from curdling?
Temper the yogurt by mixing a little warm sauce into it before adding to the pan. Keep heat at medium-low and stir constantly. This prevents separation.
What’s the best way to reheat leftovers?
Warm gently over low heat with 2-3 tbsp water. Stir frequently to maintain the creamy texture. Avoid microwaving, as it can make the sauce split.
