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Easy Butter Chicken Curry
30 min
Steps
- Add the chicken and the ingredients for the marinade in a bowl. Massage yogurt mixture into chicken until well coated. Set aside while you prepare the ingredients for the sauce. You can also prepare the chicken beforehand and marinade it up to 3 hours in the fridge.
- Heat oil in a large skillet over medium-high heat. Working in 2 batches, cook the chicken, stirring occasionally, until browned all over, 5 minutes per batch. Transfer chicken to a plate.
- Reduce heat to medium-low. Melt 1 tbsp butter. Add garlic, onion and ginger. Cook until soft, 3 minutes. Add garam masala and chili powder. Stir in tomato paste and red curry paste. Cook for 2 minutes. Add coconut milk and bring to a boil. Season with salt and pepper. Return chicken along with any juices to the skillet together with 1 tbsp butter and lime juice. Bring to a simmer and cook until chicken is just cooked through, 10 minutes. If the sauce thickens too much, add a splash of water.
- In the meantime, steam the rice and prepare naan.
- Serve the chicken with rice and naan. Top with scallions, chili flakes and pistachios. Enjoy!
- Let me walk you through making this butter chicken, step by step in this video.
- And …IF YOU LOVE THESE RECIPES … please consider supporting my work for just the cost of a cup of coffee.
Originally published at servingdumplings.com. Reproduced for personal collection.
