A flavorful and creamy butter chicken curry made with tender marinated chicken thighs and a rich, spiced tomato sauce – an affordable take on the classic Indian dish.
Ingredients extracted via AI
240 g whole milk yogurt30 g garam masala15 g kosher salt680 g boneless, skinless chicken thighs30 g vegetable oil1 yellow onion1 ks ginger6 garlic clovesblack pepper8 g smoked paprika9 g ground cumin6 g turmeric396 g canned crushed tomatoes160 ml water240 ml heavy cream28 g unsalted butterfresh cilantro
Procedure generated via AI
In a medium bowl, mix together 1 cup whole milk yogurt, 1 tablespoon garam masala, and 1 tablespoon kosher salt until well combined.
Cut 680 g boneless, skinless chicken thighs into 1-inch pieces and add them to the yogurt marinade, making sure all pieces are evenly coated. Cover the bowl with plastic wrap and marinate for at least 30 minutes, preferably overnight.
Heat 2 tablespoons vegetable oil in a large deep skillet over medium-high heat until it starts to lightly smoke.
Remove the chicken pieces from the marinade and cook them in batches in the hot skillet without crowding the pan. Sear for 2-3 minutes on each side until golden brown and partially cooked through. Remove and set aside.
In the same skillet, add a little more oil if needed, reduce heat to medium, and sauté chopped yellow onion, finely minced ginger (about a 5 cm piece), and 6 sliced garlic cloves. Season with kosher salt and freshly ground black pepper. Cook for about 3 minutes until the vegetables soften. If browned bits stick to the pan, add a splash of water to loosen them, then cook off the liquid.
Stir in 2 teaspoons smoked paprika, 2 teaspoons ground cumin, 1 tablespoon garam masala, and 1 ½ teaspoons turmeric powder (optional). Cook for 1-2 minutes until the spices become fragrant.
Add 400 g canned crushed tomatoes and 2/3 cup water from the can. Stir well, bring to a boil, then simmer gently for 5-8 minutes until the sauce reduces by about 30% and thickens. For a smoother sauce, you may briefly blend with an immersion blender, but this is optional.
Return the seared chicken pieces to the pan, stir to coat with the sauce, and simmer for another 3-5 minutes until fully cooked. Cover with a lid to speed up cooking if desired.
Add 1 cup heavy cream, stir, and bring to a gentle simmer. Reduce heat to low and cook for 3-4 minutes, stirring frequently.
Remove from heat and stir in 2 tablespoons unsalted butter until melted and fully incorporated, creating a silky sauce.