Butter chicken curry
The sourness of the yogurt makes the chicken tender. If you don't have fresh cream, add butter to milk to make it mellow.
How to make it
1
Cut the chicken into bite-sized pieces and soak half the yogurt and curry powder for 30 minutes.
2
Heat butter and oil in a pot and fry the thin slices of onion until sweetened.
3
Add chopped garlic ginger and remaining spices to stir-fry to create a aroma.
4
Add canned tomatoes and mash them, simmer for 10 minutes to remove the sourness and adjust with salt.
5
Add the chicken with the juice and simmer over low heat for 15 minutes, then mix in the fresh cream when cooked.
material
-
- Chicken thigh
- 300g
-
- Onion
- 1 piece
-
- Canned tomatoes
- 400g
-
- yogurt
- 3 tablespoons
-
- Curry powder
- 2 tbsp
-
- garlic
- 1 piece
-
- ginger
- 1 piece
-
- butter
- 30g
-
- Fresh cream
- 100ml
-
- salt
- 1/2 tsp
-
- Salad oil
- 1 tablespoon
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