Indian Butter Chicken Curry (Print)
Tender chicken in buttery tomato sauce with Indian spices, finished with cream and fresh cilantro garnish.
# Ingredients:
→ Marinade
01 -
225 g boneless, skinless chicken thighs
02 -
120 ml plain yogurt
03 -
15 ml lemon juice
04 -
10 ml garam masala
05 -
2 g ground turmeric
06 -
2 g ground cumin
07 -
2 g ground coriander
08 -
1 g cayenne pepper
09 -
2 g salt
10 -
1 g ground black pepper
→ Sauce
11 -
30 g unsalted butter
12 -
1 large onion, chopped
13 -
3 cloves garlic, minced
14 -
10 g grated ginger
15 -
397 g tomato sauce
16 -
120 ml heavy cream
17 -
Fresh cilantro, chopped, for garnish
# Steps:
01 -
Set the oven to 200°C. Line a baking tray with parchment paper.
02 -
In a mixing bowl, whisk together plain yogurt, lemon juice, garam masala, ground turmeric, ground cumin, ground coriander, cayenne pepper, salt, and black pepper until fully combined.
03 -
Add chicken thighs to the marinade and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes.
04 -
Arrange marinated chicken pieces on the prepared tray. Bake for 25–30 minutes, or until the chicken is cooked through.
05 -
In a large skillet, melt butter over medium heat. Add chopped onion and sauté until softened and translucent.
06 -
Stir in minced garlic and grated ginger, cooking for 1–2 minutes until fragrant.
07 -
Pour in the tomato sauce and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally.
08 -
Incorporate the heavy cream, stirring gently. Simmer for another 5 minutes until the sauce thickens slightly.
09 -
Cut the cooked chicken into bite-sized pieces and add them to the sauce. Stir well to coat.
10 -
Allow the mixture to simmer for a few more minutes to meld the flavors.
11 -
Sprinkle chopped fresh cilantro over the dish. Serve hot with steamed rice or naan.
# Additional Notes:
01 -
For enhanced flavor, substitute bone-in chicken thighs and increase baking time as needed.
02 -
Opt for plain yogurt only; flavored options may alter the final taste.
03 -
Adjust cayenne pepper to your spice preference.
04 -
For a dairy-free version, replace heavy cream with coconut cream.
05 -
To save time, use pre-cooked or leftover chicken, heating it through in the sauce.
06 -
Simmer longer for a thicker, richer sauce.
07 -
Bell peppers or peas can be included for additional texture and flavor.
08 -
This preparation freezes well for convenient future meals.