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Butter Chicken Curry

Butter Chicken Curry Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken thighs, cut into bite-size pieces
  • 1 tsp garam masala, divided
  • ½ tsp ground turmeric
  • ½ tsp salt
  • 2 tbsp vegetable oil
  • 3 tbsp unsalted butter, divided
  • 1 large yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 ½ cups tomato purée
  • ½ cup water
  • ½ cup heavy cream
  • 1 tsp sugar
  • 1 tbsp dried fenugreek leaves (kasuri methi)
  • ¼ tsp red chili powder
  • Fresh cilantro, for garnish

Method
 

  1. Toss chicken with half the garam masala, turmeric, and salt. Brown in oil over medium-high heat in batches, about 2 to 3 minutes per side. Set aside.
  2. Reduce heat to medium, add 2 tbsp butter and onion. Cook 5 to 7 minutes until soft. Stir in garlic, ginger, remaining garam masala, and chili powder; cook 1 minute.
  3. Pour in tomato purée, water, and sugar. Simmer 10 to 15 minutes, stirring occasionally, until sauce thickens and oil separates.
  4. Lower heat, stir in cream and crushed fenugreek leaves. Return chicken and any juices to the pan, warm through 2 minutes. Serve over rice, garnish with cilantro.

Notes

If you have a little extra time, you can marinate the chicken in ½ cup yogurt, the turmeric, garam masala, and salt for 30 minutes before cooking. Pat the pieces dry before browning so they sear rather than steam.