Butter Chicken Curry
User Reviews
5.0
12 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
8 people
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Calories
312 kcal
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Course
Main Course
Butter Chicken Curry
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This one-pot recipe for Butter Chicken curry is cooked with juicy chicken tenderloins in a lightly spiced, rich, aromatic, and creamy curry.
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Ingredients
- ½ cup oil or butter (see notes)
- 2 lbs boneless chicken
- 1 onion
- 2 teaspoon garlic paste
- 2 teaspoon ginger paste
- 2 tablespoon tomato paste
- ¼ cup water
- 2 teaspoon salt
- 2 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- 1 cup yogurt (see notes)
- ¼ cup heavy whipping cream (see notes)
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Instructions
- Cut the chicken into cubes, remove any excess fat and set aside.
- Heat Cooking Oil (see notes)
- Chop the onion and sauté well till it's a nice medium-dark brown.
- Add minced garlic and ginger and sauté for about 1 minute.
- Add the chicken, stir frying till it turns opaque.
- Add the tomato paste and ¼ 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 .
- Add the salt and all the spices and saute for a few minutes.
- Add the yogurt ¼ cup at a time, stir fry till a thick paste forms and no liquid can be seen, and then add another ¼ cup and so forth till the entire cupful has been added. (see notes)
- 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.
- Uncover, turn flame on high and thicken the gravy if necessary (see notes)
- Stir in the cream and turn the stove off.
- Plate the curry and drizzle about 2 Tablespoons of cream and some cilantro as a garnish and serve.
Notes
- The Fat - I like to use avocado oil to make my curry as it's healthy and heats well at high temperatures. Butter tastes amazing and gives that authentic restaurant taste you may want to replicate. If you want to make it this way, add one stick of butter (½ Cup) instead of the oil.
- The Fat - I like to use avocado oil to make my curry as it's healthy and heats well at high temperatures. Butter tastes amazing and gives that authentic restaurant taste you may want to replicate. If you want to make it this way, add one stick of butter (½ Cup) instead of the oil.
- The Yogurt - The yogurt should be at room temperature to prevent it from curdling. In addition, the entire cup should not be added all at once, as it will curdle due to the temperature difference.
- The yogurt should be at room temperature to prevent it from curdling. In addition, the entire cup should not be added all at once, as it will curdle due to the temperature difference.
- The yogurt should be at room temperature to prevent it from curdling. In addition, the entire cup should not be added all at once,
- The Cream - If you want a richer, creamier curry, add more cream.
- Thickening the Gravy—If the chicken is cooked through and the gravy is still too watery, remove it with a slotted spoon and set it aside to prevent overcooking. Continue cooking the curry till you have the desired consistency.
- the Gravy—If the chicken is cooked through and the gravy is still too watery, remove it with a slotted spoon and set it aside to prevent
Nutrition Information
Show Details
Serving
1person
Calories
312kcal
(16%)
Carbohydrates
5g
(2%)
Protein
26g
(52%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
85mg
(28%)
Sodium
771mg
(32%)
Potassium
557mg
(16%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
386IU
(8%)
Vitamin C
4mg
(4%)
Calcium
61mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 312kcal | 16% |
| Carbohydrates | 5g | 2% |
| Protein | 26g | 52% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 85mg | 28% |
| Sodium | 771mg | 32% |
| Potassium | 557mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 386IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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