I was on a mission to achieve similar consistency and flavor profile of butter chicken without the butter. How would I do it and why? For one is the kosher issue, although sometimes kidding-ly on twitter I claim myself to be The Rabbinical Council of Shulie, I don't claim myself to be a kosher authority. I grew up adhering to not mixing milk products with meat and to this day I abide by it. Secondly, as you might know already, this site is hyper sensitive to some food allergies, mainly tree nuts, but this version will be a nice option for the lactose intolerant. In addition I wanted to achieve a healthier version without so much cream and butter while not compromising flavor. It meant I had to play with it.