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Butter Chicken Curry1

Butter Chicken Curry

Dmitri Magi
Indulge in the creamy, dreamy flavors of Butter Chicken Curry. Tender chicken bathed in a rich, spiced tomato sauce—it's Indian comfort food at its finest. This surprisingly simple recipe lets you create restaurant-quality Butter Chicken right at home. Prepare for a flavor journey! Let's get cooking!
Calories: 350 (without naan or rice) | Protein: 30g | Carbs: 15g | Fat: 15g
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

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 Chicken
    Combine 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 Chicken
    Heat 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 Sauce
    In 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 Combine
    Return 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 Bread
    Combine 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.