Indian · Dinner
Butter Chicken Curry
Boneless chicken thigh simmered in a spiced tomato-cashew gravy finished with butter and cream. Built on ginger-garlic paste, garam masala and kasuri methi, the chicken is yogurt-marinated, seared, then folded into the silky sauce. Served with rice or naan.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
40.1gFat
21.4gCarbs
9.8gSugar
3.2gFiber
610mgSodium
233mgChol
17.8gSat Fat
980mgPotassium
150mgCalcium
3.4mgIron
0.9mcgVitamin B12
10mgVitamin C
protein-rich
low-carb
rich-umami
all-time-classics
Instructions
1
Prep
Cut chicken thigh into bite-sized pieces and place in a bowl with yogurt, ginger-garlic paste, turmeric, half the chili powder and half the garam masala; mix to coat.
2
Marinate
Cover bowl and chill in the refrigerator for 30 minutes.
3
Sear
Heat vegetable oil in a skillet over medium-high heat and sear marinated chicken pieces for 4 to 5 minutes, turning once, until lightly browned; set aside.
4
Saute
Melt half the butter in the same skillet over medium heat and saute the onion for 3 to 4 minutes until soft and translucent.
5
Bloom
Stir in remaining ginger-garlic paste, cumin and chili powder; cook over medium heat 1 minute until fragrant and oil separates.
6
Simmer
Add canned tomatoes, cashews and water to the skillet; simmer over medium-low heat for 12 minutes until tomatoes break down and cashews soften, stirring occasionally.
7
Blitz
Blend the tomato-cashew mixture with an immersion blender until completely smooth.
8
Simmer
Return sauce to the skillet, add seared chicken and remaining garam masala; simmer over medium-low heat for 8 to 10 minutes until chicken is cooked through.
9
Finish
Stir in remaining butter, heavy cream and kasuri methi; simmer over low heat 2 minutes until glossy and coats the back of a spoon.
10
Plate
Spoon the curry into a bowl and serve hot alongside rice or naan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 1/2 cup120ml plain yogurt
- 2 tsp2 tsp ginger-garlic paste
- 1 tsp1 tsp turmeric
- 1 tsp1 tsp chili powder
- 2 tsp2 tsp garam masala, divided
- 2 tbsp2 tbsp butter, divided
- 2 tsp2 tsp vegetable oil
- 11 onion
- 1 1/2 cup135g, about a third of a 14.5 oz can canned tomatoes
- 2020 raw cashews
- 1 tsp1 tsp cumin, ground
- 1 tsp1 tsp chili powder
- 1/2 cup120ml water
- 4 tbsp60ml heavy cream
- 2 tsp2 tsp kasuri methi
- salt, to taste
