Butter Chicken Curry
Indulge in the rich, velvety flavors of Butter Chicken Curry, a beloved classic of Indian cuisine that transforms simple ingredients into a luscious masterpiece. Tender, marinated chicken thighs are infused with a harmonious blend of yogurt, garlic, ginger, and warm spices like garam masala, cumin, and coriander, then simmered in a creamy tomato-based sauce. This dish strikes the perfect balance between aromatic spices and indulgent creaminess, with a hint of heat from optional green chilies. Finished with a generous garnish of fresh cilantro, Butter Chicken Curry is best served with fluffy basmati rice or pillowy naan bread to soak up every last drop of the flavorful sauce. It's the ultimate comfort food for spice lovers and curry enthusiasts alike, ready to impress as a weeknight dinner or the centerpiece of a festive meal.
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Recipe Information
Ingredients
- 500 g Chicken thighs (boneless, skinless)
- 120 ml Yogurt (plain, unsweetened)
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Garam masala
- 1 tsp Paprika
- 1 tsp Salt
- 2 tbsp Vegetable oil
- 60 g Unsalted butter
- 1 medium Onion (finely chopped)
- 400 g Tomato puree
- 150 ml Heavy cream
- 2 Green chilies (optional, finely chopped)
- 2 tbsp Cilantro (fresh, chopped, for garnish)
- 250 ml Water
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a mixing bowl.
In the same bowl, add yogurt, half of the garlic, half of the ginger, cumin, coriander, garam masala, paprika, and salt. Mix well to coat the chicken. Cover and refrigerate for at least 30 minutes or up to 8 hours to marinate.
Heat 1 tablespoon of vegetable oil in a large pan or skillet over medium heat. Add the marinated chicken in batches if necessary and cook until it is lightly seared but not fully cooked through (about 5-6 minutes). Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of oil and the butter. When the butter is melted, add the chopped onion and cook until soft and golden, about 5-7 minutes.
Stir in the remaining garlic, ginger, and green chilies (if using), and cook for 1-2 minutes until fragrant.
Add the tomato puree to the pan and cook for 10 minutes, stirring occasionally, until it thickens and darkens slightly in color.
Pour in the water and bring the mixture to a simmer. Add the seared chicken pieces back into the pan along with any juices on the plate. Stir to coat the chicken in the sauce.
Cover the pan and let it simmer on low heat for 20 minutes, stirring occasionally, until the chicken is tender and cooked through.
Reduce the heat to low and stir in the heavy cream. Taste and adjust the seasoning with more salt, if necessary.
Garnish with fresh cilantro and serve hot with basmati rice or naan bread.
Nutrition Facts
Calories |
2566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.5 g | 243% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 3017 mg | 131% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 36.6 g | ||
| Protein | 147.3 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3857 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
