This Easy Butter Chicken Curry recipe is a real gem!
There is something very comforting about Indian food and without question, my favorite Indian chicken curry dish is Butter Chicken. I can’t tell you how many recipes I’ve tried over the years, trying to find one that I really liked. A few were really bad and the majority of them were just plain ordinary. I’m happy to say the search is over! After a bit of tweaking, this very tasty Butter Chicken recipe is just as I like it with plenty of smooth and silky mildly spiced curry sauce to scoop with lots of nann bread. It’s also easy and fast enough for a weeknight dinner! And can we talk about the leftovers? I think it’s even better the next day and it’s one of my daughter Chloé’s favorite lunches!
Apparently scientists have recently discovered exactly why we love Indian food so much. They analyzed thousands of recipes and found that Indian cuisine is based on totally different principles than other cuisines from around the world. In Western cuisine, for example, dishes are built using combinations of similar flavors. The study found that it was completely the contrary for Indian recipes, that it’s all about contrasting flavors. This, it seems, is what makes their food taste so unique. Interesting! If you’re interested in reading more about this, see the explanation of the study at the Washington Post .
Of course, in a recipe like this one, using the best quality spices is very important.
If you like indian food, also try my North Indian Chicken Curry recipe!
- 1 cup natural yoghurt
- 2 tbsp. tandoori paste (I like Patak's)
- 1 tbsp. lemon juice
- 750g skinless chicken breast (pricked with a fork), cut into 1-inch pieces
- 1 onion, roughly chopped
- 2 tbsp. fesh ginger, grated
- 1 pinch chili flakes
- 3 tbsp. unsalted butter
- 3 cardamom pods, lightly crushed
- 1 tsp. garam masala
- ½ tsp. paprika
- 400g can chopped tomatoes
- 300ml chicken broth
- 125ml heavy cream
- 2 tbsp. coriander leaves
- In a medium bowl, combine yogurt, tandori paste, lemon juice, stir to combine. Add chicken and set aside for 20 minutes.
- Preheat grill to medium-high.
- Melt half the butter in a deep frypan over medium heat, add onion and stir occasionally until onions are golden bown.
- Add ginger, chili flakes, cardamom pods, garam masala, paprika and a little salt, then cook for 1 minute.
- Stir in the tomatoes and chicken broth, cover and simmer gently for 15 minutes. Remove from heat, allow to cool slightly, then transfer to a food processor and blend until smooth.
- While the sauce is simmering, transfer chicken to a baking sheet lined with foil. Grill for 10 minutes, turning halfway, until lightly charred and cooked through.
- Return the sauce to the pan over medium heat. Add the chicken and pan juices, cream and remaining butter into the sauce and simmer for about 3-4 minutes. When ready to serve, sprinkle with coriander.
- Serve with basmati rice and naan bread.