Best Creamy butter chicken curry

Name: Best Creamy butter chicken curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian, Asian
Ingredients: ½ cup full-fat plain yogurt; 2 tablespoons lemon juice; 2 teaspoons salt; 2 teaspoons garam masala, divided; 1 teaspoon chili powder; ½ teaspoon ground turmeric; 2 pounds boneless, skinless chicken thighs, chopped into 1-inch pieces; 2 tablespoons vegetable oil; 1 tablespoon brown sugar; ½ teaspoon ground cumin; ½ teaspoon ground cardamom; ½ teaspoon ground cinnamon; ¼ teaspoon ground cloves; 2 tablespoons fresh minced ginger; 4 cloves garlic, minced; 1 (15-ounce can) crushed or pureed tomatoes; ½ cup heavy cream; 4 tablespoons unsalted butter; chopped cilantro, for garnish

8 steps

Prep:10minCook:20min

I usually make this in one pan to make clean up easy. I do cook rice in a separate pan to eat with it. We will also buy Naan and warm it up in the oven.

Updated at: Thu, 17 Aug 2023 00:11:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories308.8 kcal (15%)

Total Fat19.9 g (28%)

Carbs8.5 g (3%)

Sugars4.9 g (5%)

Protein24.5 g (49%)

Sodium812.2 mg (41%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

½ cupfull-fat plain yogurt

2 tablespoonslemon juice

2 teaspoonssalt

2 teaspoonsgaram masala

divided

1 teaspoonchili powder

½ teaspoonground turmeric

2 poundsboneless skinless chicken thighs

chopped into 1-inch pieces

Sauce

2 tablespoonsvegetable oil

1 tablespoonbrown sugar

½ teaspoonground cumin

½ teaspoonground cardamom

½ teaspoonground cinnamon

¼ teaspoonground cloves

2 tablespoonsginger

fresh minced

4cloves garlic

minced

15 ouncecrushed tomatoes

or pureed

½ cupheavy cream

4 tablespoonsunsalted butter

cilantro

chopped, for garnish

Instructions

Step 1

In a large bowl, mix together the yogurt, lemon juice, salt, half of the garam masala, chili powder, and turmeric. Add in the chicken pieces and toss to coat.

Step 2

Cover and place in the refrigerator to marinate for at least 1 hour, and up to 24 hours.

Step 3

In a large cooking pot or Dutch oven, heat the vegetable oil over medium heat. Once the oil is shimmering, add the chicken and the marinade to the pot.

Step 4

Stir occasionally, and cook until the chicken is browned and no longer pink, about 4 to 5 minutes.

Step 5

Add the remaining garam masala, brown sugar, cumin, cardamom, cinnamon, ground cloves, ginger, garlic, tomatoes, and heavy cream. Simmer uncovered for 10 to 15 minutes, stirring occasionally.

Step 6

Stir in the butter until melted.

Step 7

Remove from heat and taste for salt and pepper; adjust accordingly.

Step 8

Garnish with chopped cilantro, and serve immediately.