Butter Chicken Curry
The acidity of the yogurt will tenderize the chicken. If you don't have any cream, you can substitute it with milk and butter for a smoother dish
How to make it
1
Cut the chicken into bite-sized pieces and marinate in yogurt and half the curry powder for 30 minutes
2
Heat the butter and oil in a pan and fry the thinly sliced onions until tender
3
Add the chopped garlic, ginger and remaining spices and stir fry until fragrant
4
Add the canned tomatoes, crush them, and simmer for 10 minutes to remove the acidity, then season with salt
5
Add the chicken along with the juices and simmer over low heat for 15 minutes until cooked through, then mix in the cream
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
[PR]
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