Butter Chicken Curry (Print Version)
Juicy chicken tossed in buttery tomato cream, seasoned with Indian spices, and finished off with a fresh sprinkle of cilantro.
# Ingredients:
→ Marinade
01 -
1 g ground black pepper
02 -
2 g salt
03 -
1 g cayenne pepper
04 -
2 g ground coriander
05 -
2 g ground cumin
06 -
2 g ground turmeric
07 -
10 ml garam masala
08 -
15 ml lemon juice
09 -
120 ml plain yogurt
10 -
225 g boneless, skinless chicken thighs
→ Sauce
11 -
Fresh cilantro, chopped, for garnish
12 -
120 ml heavy cream
13 -
397 g tomato sauce
14 -
10 g grated ginger
15 -
3 cloves garlic, minced
16 -
1 large onion, chopped
17 -
30 g unsalted butter
# Steps:
01 -
Top everything with chopped cilantro. Dish it up hot with naan or some rice on the side.
02 -
Let the pot simmer a few more minutes so all those flavors blend nicely.
03 -
Chop up the cooked chicken into bites. Toss them right into the pan with the sauce and give it a good mix so it all gets coated.
04 -
Pour in the heavy cream and stir gently. Simmer for around five minutes till the sauce thickens a bit.
05 -
Pour the tomato sauce into the pan and let it bubble gently for about five minutes, giving it a stir every now and then.
06 -
Now add in the grated ginger and garlic. Cook for a minute or two 'til it all smells amazing.
07 -
Melt some butter in a large skillet over medium heat. Toss in the chopped onion and cook till it softens up and turns see-through.
08 -
Spread out your marinated chicken on that lined tray. Pop it in the oven for 25–30 minutes. Once it’s done, the chicken shouldn’t be pink inside.
09 -
Put the chicken into your bowl of marinade. Make sure every piece gets covered. Pop it in the fridge and let it chill for at least half an hour.
10 -
Whip together ground black pepper, salt, cayenne pepper, ground coriander, ground cumin, ground turmeric, garam masala, lemon juice, and yogurt in a big bowl. Stir until it looks smooth.
11 -
Heat your oven up to 200°C. Cover a tray with some baking paper.
# Notes:
01 -
Go for bone-in thighs if you want stronger flavor, but you’ll need to bake them longer.
02 -
Only use classic plain yogurt here—skip the flavored kind or it’ll taste weird.
03 -
Up or drop the cayenne depending on how spicy you want it.
04 -
Swap in coconut cream instead of heavy cream if you wanna skip the dairy.
05 -
Short on time? Leftover or pre-cooked chicken works—just reheat it right in the sauce.
06 -
Let it simmer more if you like your sauce extra thick.
07 -
You can toss in some peas or bell peppers for crunch and flavor.
08 -
This meal holds up in the freezer—makes for an easy heat-and-eat later.