Indulge in the rich and aromatic flavors of Butter Chicken Curry, a classic Indian dish that has gained popularity worldwide. This recipe brings together tender pieces of marinated chicken in a velvety tomato-based sauce, enriched with butter and a blend of fragrant spices. The result is a harmonious symphony of flavors that will leave you craving for more. Whether you’re a fan of Indian cuisine or simply looking to explore new flavors, this Butter Chicken Curry recipe is sure to impress your taste buds.
Authentic Butter Chicken Curry
Indulge in the flavors of India with this authentic Butter Chicken Curry recipe. Tender pieces of marinated chicken are cooked in a velvety tomato-based sauce, enriched with butter and a blend of aromatic spices. The result is a rich and flavorful dish that is sure to please your taste buds. Whether you're a fan of Indian cuisine or new to it, this Butter Chicken Curry is a must-try. Serve it with steamed rice or naan bread for a complete and satisfying meal. Enjoy the delightful combination of spices, creaminess, and the comforting aroma of this classic Indian dish.
Equipment
- mixing bowl
- bowl
- large skillet
- Knife and cutting board
- serving bowl
Ingredients
- boneless, skinless chicken thighs or breast
- plain yogurt
- lemon juice
- ginger paste
- garlic paste
- ground cumin
- ground coriander
- turmeric powder
- red chili powder
- butter
- vegetable oil
- onion, finely chopped
- garam masala
- paprika
- honey
- fresh cilantro
- tomato puree
Instructions
- In a bowl, combine all the marinade ingredients: yogurt, lemon juice, ginger paste, garlic paste, cumin, coriander, turmeric powder, red chili powder, and salt. Mix well.
- Add the chicken pieces to the marinade and coat them evenly. Let the chicken marinate for at least 30 minutes, or refrigerate overnight for deeper flavors.
- In a large skillet or pan, melt the butter and vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
- Add the minced garlic and grated ginger to the skillet and cook for an additional minute until fragrant.
- Stir in the ground cumin, ground coriander, garam masala, turmeric powder, and paprika. Cook for a minute to toast the spices.
- Add the marinated chicken (along with any remaining marinade) to the skillet and cook until the chicken is browned on all sides.
- Pour in the tomato puree and stir well to combine. Reduce the heat to low and simmer for about 15-20 minutes, or until the chicken is cooked through and tender.
- Stir in the heavy cream and cook for an additional 5 minutes to allow the flavors to meld together.
- If desired, add honey or sugar to balance the flavors and add a touch of sweetness. Adjust salt to taste.
- Garnish with fresh cilantro leaves and serve the Butter Chicken Curry hot with steamed rice, naan bread, or roti.
Notes
For a spicier curry, increase the amount of red chili powder or add chopped green chilies.
You can customize the consistency of the curry by adjusting the amount of tomato puree and cream. Add more for a saucier curry or reduce for a thicker consistency.
Leftovers can be refrigerated for up to 2-3 days and taste even more delicious as the flavors deepen.
Nutrition
Serving: 700g
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