Butter Chicken Curry (Printable Version)
# What You'll Need:
→ Marinade
01 -
1/2 cup plain full fat yoghurt
02 -
1 tbsp lemon juice
03 -
1 tsp turmeric powder
04 -
2 tsp garam masala
05 -
1/2 tsp chilli powder or cayenne pepper powder
06 -
1 tsp ground cumin
07 -
1 tbsp freshly grated ginger
08 -
2 cloves garlic, crushed
09 -
750g chicken thigh fillets, cut into bite size pieces
→ Curry
10 -
2 tbsp (30g) ghee or butter, or 1 tbsp vegetable oil
11 -
1 cup tomato passata (tomato puree)
12 -
1 cup heavy cream
13 -
1 tbsp sugar
14 -
1 1/4 tsp salt
→ For Serving
15 -
Basmati rice or white rice
16 -
Fresh coriander/cilantro leaves (optional)
# How to Make It:
01 -
Combine all marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hours).
02 -
Heat the ghee over high heat in a large fry pan. Place chicken in the pan with its marinade coating (do not wipe off excess but don't pour leftover marinade in yet). Cook for approximately 3 minutes, until chicken is white all over.
03 -
Add tomato passata, cream, sugar, salt, and any remaining marinade from the bowl. Reduce heat to low and simmer for 20 minutes. Taste and adjust salt if needed.
04 -
Garnish with fresh coriander leaves if using. Serve hot with basmati rice.
# Handy Tips:
01 -
For an extra smooth sauce, combine the marinade ingredients (except chicken) in a food processor and blend until smooth.
02 -
For a lighter version, use 3/4 cup light cream + 1/4 cup milk instead of heavy cream.
03 -
Pairs well with flatbread and papadums.