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Butter Chicken Curry
5 from 12 votes

Butter Chicken Curry

Butter Chicken Curry combines cubed boneless chicken with a richly spiced tomato-based sauce enriched by yogurt and cream. The ingredients include onion, garlic, ginger, and a blend of spices such as cumin, coriander, chili powder, and garam masala. The dish is simmered until the chicken is tender and the sauce is thick and velvety, delivering a creamy texture and balanced flavor.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 8 people
Calories: 312 kcal
Course: Main Course
Cuisine: Indian, Pakistani

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

    Cup of Yum
  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 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 .
  7. Add the salt and all the spices and saute for a few minutes.
  8. 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)
  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.

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

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%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 312

% 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.