Butter Chicken Curry (2024)

4.30000 from 10 votes

Chicken & Marinade

• 1kg (2.2lbs) - Chicken Thigh, Boneless & Skinless
• ¾ Cup (170g) - Natural Greek Yogurt
• 3 - Garlic Cloves, Minced
• 15g (0.5oz) - Ginger, Minced
• 3 tsp (6.5g) - Garam Masala
• 1 ½ tsp (3.5g) - Ground Cumin
• 1 tsp (2g) - Ground Turmeric
• 1 tsp (2g) - Red Chilli Powder (Optional)
• Sea Salt Flakes To Taste
• 1 ½ Tbsp (30ml) - Canola Oil

Tomato Gravy

• 4 Tbsp (56g) - Ghee or Clarified Butter
• 2 - Brown (Yellow Onions), Thinly Sliced
• 3 - Garlic Cloves
• 15g (0.5oz) - Ginger, Minced
• 2 tsp (4.5g) - Ground Cumin
• 2 tsp (4g) - Ground Coriander
• 1 tsp (2g) - Red Chilli Powder (Optional)
• 800g (17.1lbs) - Diced Tomatoes (Use Canned)
• ¼ Cup (60ml) - Water (Use To Clean The Tomato Can)
• 2 ½ tsp (5g) - Garam Masala
• 2 ½ tsp (11g) - Granulated Sugar
• 1 ½ Cups (375ml) - Thickened Cream
• Seasoning To Taste

Rice

• 1 Cup (200g) - Basmati Rice, Washed
• 2 Cups (500ml) - Cold Water
• ½ - Cinnamon Stick
• 1 - Star Anise
• 3 - Green Cardamom Pods
• 2 - Bay Leaves
• Sea Salt Flakes To Taste

Serving

• Coriander (Cilantro)
• Naan Bread

Chicken & Marinade

• Place the chicken & marinade ingredients (except the canola oil) into a large mixing bowl, mix to combine. Cover & place in the fridge to marinate for a minimum of 30 minutes up to 48 hours.

  

• In a large high rimmed pan or pot, place over a high heat & once really hot pour in the canola oil, add the marinated chicken and sear in batches for 3-4 minutes on each side or until lightly golden. Remove & place in a bowl to rest.

  

• Add the ghee or clarified butter to the same pot or pan, allow to melt. Add in the thinly sliced brown (yellow) onion & saute for 5 minutes or until deep golden, stirring frequently. Add in the garlic & ginger paste, saute for 45 seconds stirring the whole time to prevent it from burning.

  

• Add in the ground cumin, ground coriander & red chilli powder (optional). Toast & saute for 45 seconds. Add in the canned tomatoes & water, mix well to combine & bring to a boil. Reduce heat to low & simmer for 8 minutes, stirring frequently.

  

• After 8 minutes, take the pot or pan off the heat & blend using either an immersion blender or food processor (see notes below about the food processor.)

  

• Once smooth, Place it back over high heat & bring it back to a boil. Once boiling, add in the garam masala, sugar, thickened cream, seared chicken along with any resting juices & seasoning to taste. Mix well to combine & bring back to a boil, reduce heat to low & simmer for 25-30 minutes or until the chicken is soft & tender. Remove from stovetop.

  

• In the meantime, place a saucepan over high heat, add in all the rice ingredients & bring to a boil. Reduce heat to low, place on a lid and steam for 14 minutes undisturbed. Turn it off the heat, leave the lid on and steam for a further 4 minutes. Remove the lid, remove the spices & fluff with a spatula or fork. Remove from stovetop.

  

• Place the rice into a serving bowl, place over the tender chicken thighs & cover with the tomato gravy. Garnish with fresh coriander (cilantro) & naan bread. Enjoy.

  

Nutrition Facts

Butter Chicken Curry

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.