Butter Chicken Curry is my ultimate comfort food! It’s rich, creamy, and packed with flavor—a perfect Fakeaway that tastes just like your favorite Indian restaurant dish. If you like a little heat, this recipe has a gentle kick, but you can always tone it down by reducing the chili. Serve it with fluffy rice and homemade naan for a meal that will have everyone asking for seconds!
Method
Marinate the Chicken
To begin, marinate the diced chicken thighs by combining them in a mixing bowl with yogurt, cumin, chili powder, turmeric, salt, garam masala, and garlic granules. Use a spoon to mix everything together thoroughly, ensuring each piece of chicken is evenly coated with the marinade. Once well-mixed, cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes. This marination process helps tenderize the chicken and allows the flavors to deeply infuse, making the dish even more flavorful.
Cook the Chicken
After the chicken has marinated, it’s time to cook it. Heat a large frying pan or skillet over high heat and lightly spray with oil to prevent the chicken from sticking. Add the marinated chicken pieces to the pan in a single layer. Sear the chicken on both sides for a few minutes, allowing it to turn golden brown and slightly crispy. Once seared, remove the chicken from the pan and set it aside. At this stage, the chicken doesn’t need to be fully cooked, as it will continue to cook later in the sauce.
Prepare the Sauce
In the same pan where the chicken was cooked, melt the light butter over medium heat. Add the diced onion and sauté it until it becomes soft and translucent, taking about 5 minutes. Next, add the garlic and ginger, followed by the spices: cumin, garam masala, salt, ground coriander, and chili powder. Stir the spices for about 30 seconds, allowing them to release their rich aromas. After that, add the chopped tomatoes, tomato purée, sugar, and chicken stock cube to the pan. Mix everything together and let it simmer gently for about 15 minutes. This allows the sauce to thicken and develop a rich flavor. Once the sauce is thickened, use a blender or immersion blender to blend the mixture until it becomes smooth and velvety.
Finish the Sauce and Combine
Now that the sauce is smooth, return it to the pan and stir in the fat-free yogurt, light cream, and sweetener. Mix well to combine, creating a rich, creamy texture. Add the seared chicken back into the pan, making sure it’s fully coated with the sauce. Allow the chicken to simmer in the sauce for an additional 10 minutes. This step allows the chicken to absorb the delicious flavors of the sauce, making it tender and full of flavor.
Make the Naan Bread
While the chicken simmers, you can prepare the homemade naan bread. In a mixing bowl, combine the plain flour, Greek yogurt, baking powder, and salt. Gradually mix in the yogurt until the dough comes together, adjusting the amount as needed to form a soft dough. Once the dough is ready, divide it into two portions. Using a rolling pin, roll each portion of dough out into a thin circle. Sprinkle the rolled dough with a little garlic and parsley for extra flavor, then cook each naan in the same frying pan you used for the chicken. Fry the naan for a couple of minutes on each side until golden brown, or you can bake it in the oven, flipping halfway through.
Butter Chicken Curry
Equipment
- Mixing bowls
- Large frying pan or skillet
- Blender or immersion blender
- Rolling Pin
- Pastry brush
Ingredients
- For the Chicken:
- 600 g chicken thighs diced
- 3 tbsp fat-free yogurt
- 1 tsp each of cumin chili powder, turmeric, and salt
- 2 tsp each of garam masala and garlic granules
- For the Sauce:
- 1 diced onion
- 5 tbsp fat-free yogurt
- 2 tbsp light double cream
- 400 g chopped tomatoes
- 20 g light butter
- 2 tbsp tomato purée
- 1 chicken stock cube
- 1 tbsp sugar
- 1 tsp each of cumin garam masala, salt, and ground coriander
- Pinch of chili powder
- Lazy garlic and a pinch of ginger
- For the Naan Bread:
- 100 g plain flour
- 40-60 g 0% Greek yogurt
- 1 tsp baking powder
- 1 tsp salt
- Lazy garlic
- Parsley
Instructions
- Marinate the ChickenCombine the diced chicken thighs with yogurt, cumin, chili powder, turmeric, salt, garam masala, and garlic granules in a bowl.Mix well to coat the chicken evenly, then cover and refrigerate for at least 30 minutes.
- Cook the ChickenHeat some spray oil in a large pan over high heat. Add the marinated chicken and sear for a few minutes on each side until golden.Remove the chicken from the pan and set aside.
- Prepare the SauceIn the same pan, melt the butter and sauté the onion until soft.Add garlic, ginger, and spices (cumin, garam masala, salt, ground coriander, and chili powder). Stir for 30 seconds to release their aroma.Add the chopped tomatoes, tomato purée, sugar, and stock cube. Let the sauce simmer for 15 minutes until thickened.Blend the sauce until smooth using a blender or immersion blender.
- Finish the Sauce and CombineReturn the sauce to the pan and stir in the yogurt, cream, and sweetener.Add the seared chicken back to the pan, mix well, and let it simmer for 10 minutes.
- Make the Naan BreadCombine flour, Greek yogurt, baking powder, and salt in a bowl. Gradually mix in the yogurt until the dough comes together.Divide the dough into two portions and roll them out thinly.Sprinkle with garlic and parsley, then fry for a couple of minutes on each side or bake in the oven, flipping halfway.
Notes
- Blending Hot Sauce: Be cautious when blending the sauce. Let it cool slightly before blending to avoid any splatters.
- Even Chicken Cooking: Make sure chicken pieces are evenly sized so they cook uniformly.
- Gradual Yogurt Mixing: When adding yogurt to the sauce, mix gradually to prevent it from curdling.
Serving Suggestions
- Serve the Butter Chicken Curry with basmati rice or cauliflower rice for a lower-carb option.
- Pair with naan bread to dip into the creamy sauce.
- Add a side of fresh cucumber raita or a mixed green salad to balance the meal.
Fun Fact
Did you know Butter Chicken (Murgh Makhani) was invented in Delhi in the 1950s? It was created as a way to use leftover chicken by mixing it with a creamy tomato-based sauce. It quickly became one of India’s most popular dishes and is now enjoyed worldwide!
Conclusion
This Butter Chicken Curry is the perfect meal for a cozy night in or to impress family and friends. With its velvety sauce and tender chicken, it’s a dish that hits all the right notes. Try it with the homemade naan—it’s worth the extra effort! Enjoy your flavorful Fakeaway and let me know how it turns out! 🥘🍗✨