Butter Chicken Curry

Ingredients

• 650 g Chicken thigh
• 120 g Greek yogurt
• 10 g Garam Masala
• 3 g Turmeric
• 4 g Cumin
• 4 g Paprika
• 10 g Salt
• 15 ml Vegetable oil
• 45 g Butter
• 200 g Onion
• 4 clove Garlic
• 15 g Ginger
• 35 g Tomato paste
• 400 g Canned tomatoes
• 750 ml Water
• 150 ml Heavy cream
• 10 g Brown sugar(optional)
• 2 g Black pepper
• 300 g Basmati Rice
• 10 g Fresh cilantro(optional)

Method

1. 1

   Prep the curry base: dice the onion. Finely chop the garlic and grate the ginger. Cut the chicken thigh into irregular bite-size chunks (about 3–4 cm).

2. 2

   Season the chicken: in a bowl, mix Greek yogurt with garam masala, turmeric, cumin, paprika, and 6g salt. Toss in the chicken to coat.

3. 3

   Start the rice: rinse basmati rice until the water runs mostly clear. Add rice and 600ml water to a pot with 4g salt. Bring to a boil, cover, and simmer gently until tender, then rest off the heat.

4. 4

   Build the sauce: heat vegetable oil and 15g butter in a wide pot. Cook onion with a pinch of salt until soft and golden at the edges. Stir in garlic and ginger for 1 minute.

5. 5

   Toast and thicken: stir in tomato paste and cook until it darkens slightly and sticks to the pot. Add canned tomatoes, 150ml water, brown sugar (optional), and black pepper. Simmer 5 minutes to reduce slightly.

6. 6

   Cook the chicken into the curry: add the yogurt-coated chicken (scrape in any marinade). Simmer gently, stirring occasionally, until the chicken is cooked through and the sauce is thick and glossy.

7. 7

   Finish butter chicken: reduce heat to low. Stir in heavy cream and the remaining 30g butter until fully melted and silky. Taste and adjust salt. Serve over basmati rice and scatter with fresh cilantro if using.