Ingredients
Equipment
Method
- Start by marinating the chicken. If you have the time, it’s ideal to marinate it overnight. However, if you’re short on time, marinating for just 20 minutes will still impart great flavor. In a large bowl, mix the yogurt, ginger, garlic, garam masala, paprika, turmeric, cumin, and chili powder. This aromatic mixture is where the magic begins!
- Next, dice the chicken thighs into bite-sized pieces and coat them in the marinade. Ensure each piece is well-covered for maximum flavor. Cover the bowl and let it sit in the refrigerator.
- While the chicken marinates, prepare your aromatics. Grate the onion and carrot. These will add sweetness and depth to your sauce.
- Heat the butter or ghee in a large frying pan over medium heat. Once melted, add the grated onion and carrot. Sauté these for about 5 minutes until they are soft and fragrant.
- Now it’s time to add the marinated chicken. Toss it into the pan and cook until it’s sealed and golden brown. Don’t worry if some of the marinade sticks to the chicken; it’ll add more flavor later!
- Once the chicken is browned, add the remaining marinade mixture along with the tomato puree, cream, and brown sugar. Stir everything together until well combined.
- Reduce the heat to low, allowing the curry to simmer gently. This is where the flavors meld together beautifully. Let it simmer for about 30 minutes, stirring occasionally. You’ll notice the sauce thickening and becoming incredibly aromatic!
- After simmering, taste your curry and season it with salt to your preference. This is a crucial step to enhance the flavors.
- Serve your delicious Butter Chicken over steamed basmati rice. The fluffy rice will soak up the rich sauce, creating the perfect combination of flavors and textures.
Notes
Tip 1: Season at the end with salt
Tip 2: Serve your curry with fun sides, naan, poppadoms, and pickled vegetables such as pickled carrots or pickled cucumbers.
Tip 3: I love a little coriander/cilantro with my curry but this herb can be a bit divisive so have it on the table for people to add as a garnish.
Tip 4: If you would like for your butter chicken sauce to be dairy-free you can substitute this for coconut yogurt or leave it out entirely. The yogurt does help with keeping the chicken tender but is not absolutely necessary.
Tip 5: This can be increased or decreased depending on your love of spice. Your curry will still be full of flavor even if you leave it out.
Tip 6: I prefer chicken thighs in this recipe but these can be substituted for skinless chicken breasts.
Tip 7: This can be substituted for coconut oil or another mild-flavoured oil.
Tip 8: This is sometimes called passata. You can use a couple of tablespoons of tomato paste if you don't have tomato puree.
Tip 9: This can be substituted for coconut cream if you would prefer.
Tip 10: 2-3 garlic cloves minced