What To Know
- Whether you’re a seasoned curry enthusiast or a novice cook, this recipe will empower you to create an authentic and delectable dish in the comfort of your own kitchen.
- Bring to a simmer and cook for 15-20 minutes, or until the chicken is cooked through.
- Store the curry in an airtight container in the refrigerator for up to 3 days.
Indulge in the rich and aromatic flavors of butter chicken curry with this easy-to-follow guide. Whether you’re a seasoned curry enthusiast or a novice cook, this recipe will empower you to create an authentic and delectable dish in the comfort of your own kitchen.
Ingredients:
For the Marinade:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground ginger
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Curry Sauce:
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can tomato paste
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon garam masala
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions:
Step 1: Marinate the Chicken
In a large bowl, combine the chicken, yogurt, lemon juice, ginger, turmeric, cumin, coriander, salt, and pepper. Stir to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.
Step 2: Prepare the Curry Sauce
In a large saucepan or Dutch oven over medium heat, melt the butter. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for 1 minute more.
Step 3: Add the Tomato Products
Stir in the tomato sauce and tomato paste. Cook for 5 minutes, stirring occasionally.
Step 4: Pour in the Chicken Broth
Add the chicken broth and bring to a simmer. Reduce heat to low and simmer for 15 minutes, or until the sauce has thickened.
Step 5: Add the Cream and Seasonings
Stir in the heavy cream, garam masala, and sugar. Season with salt and pepper to taste.
Step 6: Add the Chicken
Add the marinated chicken to the sauce. Bring to a simmer and cook for 15-20 minutes, or until the chicken is cooked through.
Step 7: Garnish and Serve
Garnish with fresh cilantro and serve hot with rice or naan bread.
Tips for Perfect Butter Chicken Curry:
- Use fresh, high-quality ingredients for the best flavor.
- Marinate the chicken for as long as possible to allow the flavors to penetrate.
- Don’t overcrowd the pan when cooking the onion and garlic.
- Simmer the sauce until it has thickened for a rich and flavorful curry.
- Adjust the seasonings to your taste preferences.
Variations:
- Add vegetables: Chop and add vegetables such as bell peppers, carrots, or peas to the curry sauce.
- Increase the heat: Add a pinch of chili powder or cayenne pepper for a spicy kick.
- Make it creamy: Use coconut milk instead of heavy cream for a richer and creamier sauce.
The Art of Pairing:
- Rice: Serve the butter chicken curry with fluffy basmati or jasmine rice.
- Naan bread: Dip warm naan bread into the curry for a satisfying combination.
- Raita: Balance the flavors with a side of cool, refreshing raita.
FAQ:
Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken. Thaw it completely before marinating.
Q: How long can I store butter chicken curry?
A: Store the curry in an airtight container in the refrigerator for up to 3 days.
Q: Can I make the butter chicken curry ahead of time?
A: Yes, you can make the curry up to 24 hours in advance. Reheat it over medium heat before serving.
