Butter chicken curry
Subscribe
Tender chicken cooked in a rich, fragrant tomato-based curry sauce makes the perfect butter chicken. Perfect served with steamed rice and naan bread.
Butter Chicken (Or Tikka Masala as it’s also known) is an old favorite of mine. Rich, aromatic tomato-based curry made with tender chicken? Who couldn’t love that? I used chicken breasts for this because it’s what I had in the fridge but boneless chicken thighs will also work well. The nice thing about this curry is that it cooks in 30-45 minutes and the marinating can happen overnight and this takes all of 5 minutes to put together.
So as far as curry goes, this is a really nice quick one. I served the curry with steamed Jasmine rice and Naan that I made from shop-bought bread dough. I simply rolled balls of the dough into oblong shapes and cooked them in a really hot pan for 1-2 minutes per side until they were cooked through then brushed them with melted butter as they came out of the pan. It was absolutely scrumptious and the leftovers are even better the next day.
How do you make Indian butter chicken?
Butter chicken is a tomato-based curry flavored with garam masala, chillies, cinnamon, cloves and yogurt. The chicken is marinated in the yogurt-spice mixture for a few hours before being cooked with onions, garlic, ginger and tomatoes until fragrant. Thereafter, butter and cream are stirred into the curry to give a luscious creaminess to the sauce.
Can I use milk instead of butter in butter chicken?
You could but the end result won’t be the same. The cream adds a silkiness to the sauce and milk won’t give the same result.
Tender chicken cooked in a rich, fragrant tomato-based curry sauce makes the perfect butter chicken. Perfect served with steamed rice and naan bread.
- 2 kg Chicken Breasts cut into bite-sized chunks
- 200 ml Plain yoghurt
- 2 red chillies
- 2 bay leaves
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 2 teaspoons Garam Masala
- 2 cardamom pods
- Thumb size piece ginger grated
- 6 garlic cloves
- 2 x 400g tins whole peeled tomatoes
- 1 x 400g tin tomato puree
- 1 teaspoon salt
- 2 teaspoon sugar
- 1 tablespoon vinegar
- 3 tablespoons oil/ghee
- 2 large onions sliced
- 4 garlic cloves thinly sliced
- 100 g butter cubed
-
In a blender, process the spices, yoghurt, tomatoes, ginger and garlic until completely fine. Pour over the chopped chicken and allow to marinade (I left mine for about 2 hours)
-
Heat the oil in a hot pot and fry the onions until soft and golden.
-
Add the garlic and fry for another minute then add the Chicken and all the marinade and allow to come to the boil.
-
Lower the heat and allow to cook for 30-45 minutes until the chicken is fully cooked and the sauce has thickened.
-
Add the butter and stir through. Season to taste.
-
Serve with Jasmine Rice and Naan Bread.
Chicken korma curry
Easy weeknight chicken curry
Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
All of a sudden I find myself reading in Afrikaans while looking for a curry recipe that reminds me of home (I live in Israel) – In case I had any doubts, now I am definitely making this!
I hope you enjoy it! 🙂
Of course! Coconut milk would be lovely.
Can you add coconut milk?
Baie dankie vir jou wonderlike comment. Ek is so bly jy en jou gaste het van hierdie resep gehou. Dit bly maar ‘n wenner!
Dit is ‘n heerlike resep, dankie Alida. Ek het dit gister vir Sondag-middagete gemaak, kompleet met die naan-brood soos joune, en dit was ‘n wenner! My gaste was skoon ongelukkig toe hulle nog wil eet, maar bloot nie meer kan nie. (En ek sien uit na die oorskiet hierdie week vir aandete). Hierdie resep gaan definitief in my “go-to” resepte versameling in. (Ek het die marinade en hoender al Saterdagaand klaargemaak en in die yskas gesit, so Sondag se kook was sommer in ‘n japtrap klaar) Nogmaals dankie vir jou puik resep (en blog!).
Hi,
Have you tried this recipe in the slow-cooker? If so did you need to make any adjustments to the recipe?
Emma, I haven’t (I actually don’t even own one, unfortunately) so I won’t be able to give you much advice regarding slow cooking. Perhaps just add more liquid so it doesn’t dry out?
I do cover it but you don’t have to if you don’t want to. If you find it to be too thick, simply add a splash of water until you reach your desired consitency.
Once everything is in one pot, and I lower the heat on all of the mixture, do I need to cover it? The mixture seems pretty thick right now and I cannot imagine it getting thicker.
Hi, I just wanted to say I saw the picture of this and now i have to make it, but if I may ask what is the herb did you garnish it with in your pictures? And do you put the salt sugar and vinegar in the marinade? Sorry if its there and I’m just missing it. I can’t wait to try this. Thanks
I used chopped coriander and yes, all those ingredients go into the marinade! Hope you enjoy it.
Did you use white vinegar? Would sherry vinegar work?
White vinegar is good because it doesn’t have a very strong flavour but I’m sure sherry vinegar will work just fine.
I just want to say that your photography is beautiful! Every time I click on a photo on food sharing sites due to the styling/photography it almost always brings me here! I hope to one day be this talented. Keep it up, it’s very inspiring 🙂