Butter Chicken Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 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
Description
Butter Chicken Curry features chicken pieces sautéed with onion, garlic, and ginger, then coated with tomato paste and water to create the base sauce. The blend of spices—red chili powder, cumin, coriander, garam masala—and salt builds a layered flavor profile. Adding yogurt gradually thickens the sauce without curdling, while simmering softens the onions, contributing to a smooth consistency.
The curry is finished with heavy cream for richness and stirred to thicken further if necessary. The final dish has tender chicken bites enveloped in a creamy, mildly spiced sauce, which showcases the combination of aromatic spices and dairy elements to balance heat and texture.
Butter or avocado oil can be used according to preference, affecting flavor and heat tolerance. The recipe emphasizes gradual yogurt addition at room temperature to prevent curdling and suggests thickening methods if the gravy is too thin. This curry works well as a hearty main when served with rice or bread.
Ingredients
- ½ cup oil see notes, or butter
- 2 lbs chicken boneless
- 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)
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
- Use avocado oil or butter based on flavor preference; butter adds a richer restaurant-style taste.
- Add yogurt at room temperature in increments to avoid curdling and achieve a thick, smooth sauce.
- Simmer the curry covered to soften onions and develop a velvety texture in the sauce.
- If the gravy remains watery after the chicken is cooked, remove the chicken and reduce the sauce to desired thickness before recombining.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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