Butter Chicken Curry

Butter Chicken Curry
3.3 from 3 ratings
Butter chicken is a rich, aromatic tomato-based curry made with tender chicken that has been marinated in a spiced yogurt sauce and can be served with steamed jasmine rice and naan. 
  • 1 teaspoon salt
  • 2 red chiles
  • 2 bay leaves
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoon garam masala
  • 2 cardamom pods
  • 6.7 ounce plain yogurt
  • 2 fourteen-ounce cans of whole peeled tomatoes
  • 1 fourteen-ounce can of tomato puree
  • thumb-size piece ginger, grated
  • 1 tablespoon vinegar
  • 6 garlic cloves
  • 2 chicken breasts, cut into bite-sized chunks
  • 3 tablespoon oil/ghee
  • 2 large onions, sliced
  • 4 garlic cloves, thinly sliced
  • 3.5 ounce butter, cubed
  • salt, to taste
  • pepper, to taste
  1. In a blender, process the spices, yogurt, tomatoes, ginger, vinegar, sugar, and garlic until completely fine. Pour over the chopped chicken and allow to marinate for 2 hours.
  2. Heat the oil in a hot pot and fry the onions until soft and golden. Add the garlic and fry for another minute then add the chicken and all the marinade and allow to come to a boil. Lower the heat and allow to cook for 30–45 minutes until the chicken is fully cooked and the sauce has thickened. Add the butter and stir through. Season to taste with salt and pepper.
  3. Serve with jasmine rice and naan bread.