Butter Chicken Curry
This one-pot recipe for Butter Chicken curry is cooked with juicy chicken tenderloins in a lightly spiced, rich, aromatic, and creamy curry.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup oil or butter ((see notes))
- 2 lbs boneless chicken
- 1 onion
- 2 tsp garlic paste
- 2 tsp ginger paste
- 2 tbsp tomato paste
- 1/4 cup water
- 2 tsp salt
- 2 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 cup yogurt ((see notes))
- 1/4 cup heavy whipping cream ((see notes))
Instructions
- 1
Cut the chicken into cubes, remove any excess fat and set aside.
- 2
Heat Cooking Oil (see notes)
- 3
Chop the onion and sauté well till it's a nice medium-dark brown.
- 4
Add minced garlic and ginger and sauté for about 1 minute.
- 5
Add the chicken, stir frying till it turns opaque.
- 6
Add the tomato paste and 1/4 cup of water so the mixture doesn't stick to the bottom of the pan and burn. Saute till the mixture entirely coats the chicken .
- 7
Add the salt and all the spices and saute for a few minutes.
- 8
Add the yogurt 1/4 cup at a time, stir fry till a thick paste forms and no liquid can be seen, and then add another 1/4 cup and so forth till the entire cupful has been added. (see notes)
- 9
Cover and simmer the gravy for about 15 minutes. This insures that the onions become very soft and melt with the other ingredients. This is important to achieve that velvety texture we talked about earlier.
- 10
Uncover, turn flame on high and thicken the gravy if necessary (see notes)
- 11
Stir in the cream and turn the stove off.
- 12
Plate the curry and drizzle about 2 Tablespoons of cream and some cilantro as a garnish and serve.