Rich and Creamy Butter Chicken Curry
Bring India to Your Kitchen with this Butter Chicken Curry Recipe!
Prepare to fall in love with this irresistibly creamy and flavorful Butter Chicken Curry. It’s a hearty, explosive recipe that doubles as a perfect companion for rice or a delightful appetizer with drinks! Brought to you by ‘Sesang Modeun Recipe’ and ‘Mankye Recipe’.
Main Ingredients- 2/3 pack boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 potato (peeled and cut into bite-sized pieces)
- 1/2 onion (cut into bite-sized pieces)
- 1 Tbsp minced garlic
- 2 Tbsp butter
- 1.5 cups milk (approx. 270ml)
- 1 cup tomato sauce (approx. 180ml)
- Pinch of dried parsley (for garnish)
Seasoning Ingredients- 2 Tbsp curry powder
- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp cooking wine (mirin or similar)
- 1/2 Tbsp soy sauce
- Pinch of salt
- Pinch of black pepper
- 2 Tbsp curry powder
- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp cooking wine (mirin or similar)
- 1/2 Tbsp soy sauce
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the ingredients that will add flavor and texture to your curry. Peel the potato and cut it into easy-to-eat, bite-sized pieces (about 2-3 cm). Dice the onion similarly, and cut the chicken thighs into bite-sized pieces as well. Cutting everything to a similar size ensures even cooking and makes the dish easier to eat.
Step 2
Now, let’s give the chicken thighs a delicious marinade. In a bowl, combine the chicken pieces with all the seasoning ingredients: curry powder, red pepper flakes, cooking wine, soy sauce, salt, and black pepper. Mix well by hand, ensuring each piece is coated. Let it marinate for about 10 minutes for a deeper flavor infusion.
Step 3
It’s time to start cooking! Melt 2 tablespoons of butter in a pot or deep skillet over medium heat. Once the butter is melted, add 1 tablespoon of minced garlic and sauté until fragrant, about 30 seconds. Add the prepared potato and onion pieces, and sauté over medium-low heat for about 5 minutes, until the onion becomes translucent. Then, add the marinated chicken thighs and stir-fry over medium-high heat for 2-3 minutes until the surface is lightly browned. This searing step helps to lock in the chicken’s juices and enhance its flavor.
Step 4
Finally, let’s create the creamy sauce and simmer the curry. Pour 1.5 cups of milk and 1 cup of tomato sauce into the pot. Stir well to combine with the sautéed ingredients. Bring the mixture to a simmer over medium heat, then reduce the heat to low, cover the pot, and let it cook gently for 10 minutes. Stir occasionally to prevent sticking to the bottom. Once the vegetables and chicken are tender and the sauce has thickened slightly, turn off the heat. Sprinkle with a pinch of dried parsley for a beautiful garnish, and your wonderful Butter Chicken Curry is ready! It’s absolutely delicious served over a bed of warm rice.
