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4.67 from 6 votes

Butter Chicken - Easy, Make it on the Weekend!

Ingredients

Marinating Chicken

  • 700-800 gram Skinless, Chicken Thigh
  • ½ Cup Greek Yogurt
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon(!) Turmeric
  • 2 teaspoons(!) Garam Marsala
  • ½ teaspoon(!) Paprika Powder (or Cayenne Powder)
  • 1 teaspoon(!) Cumin
  • 1 Tablespoon Minced Ginger
  • 2 cloves Garlic

Make Butter Curry

  • 2 Tablespoons Butter
  • 1 Cup Tomato Puree
  • 1 Cup Heavy Cream
  • 1 Tablespoon Sugar
  • 1.25 teaspoons (!) Salt

To Serve

  • 1 Cup Basmati Rice (Or Jasmine Rice)
  • A sprinkle Cilantro

Instructions

Prep & Marinade Chicken

  • Cut skinless, chicken thighs (700-800g) into rough chunks.
  • Take out a mixing bowl. Then mix Mix Greek Yogurt (½ cup), Lemon Juice (1 Tablespoon), Turmeric (1 teaspoon!), Garam Masala (2 teaspoons!), Paprika Powder (½ teaspoon!), Cumin (1 teaspoon!), Minced Ginger (1 Tablespoon) and then mince-in 2 cloves of garlic.
  • Add the chicken thigh pieces and coat evenly in the marinade.
  • Place in the refrigerator - for a minimum of 3 hours or preferably, over night.

Prep Curry Ingredients

  • After 3 hours of marinating (... or overnight), proceed to the next steps.
  • Open a can of peeled tomatoes. Place into a blender and blend into a smooth puree. Set aside 1 cup's worth.
  • Then set aside 2 Tablespoons of Butter. As well as 1 cup of Heavy Cream.

Make Curry

  • Place 2 Tablespoons of Butter into a large pot (or wok). When the butter melts, carefully add the marinated chicken pieces.
  • Let the chicken pieces cook for 2-3 minutes, or until they turn white.
  • Now add-in: Tomato Puree (1 cup), Heavy Cream (1 cup), Sugar (1 Tablespoon), Salt (1.25 teaspoons!). Give it a mix.
  • Now reduce the heat to a low heat. Let the mixture simmer away for 20 minutes.
  • After 20 minutes, the curry is done! Garnish with a few pinches of cilantro - and serve with rice or naan.
  • Bon Appetit ya'll!