Butter Chicken Curry

Butter Chicken Curry is on tonight’s menu,  Is your mouth watering?

Butter Chicken Curry:

Yogurt Curry Marinade:
1 lb Chicken Thigh (sub with Tofu or Cauliflower or Chickpeas)
1 tsp Turmeric
1 tsp Garam Masala
1 tsp Cumin
1 tsp Kosher Salt
1 cup Greek Yogurt.
Mix together and marinate at least 20 minutes.

In a dutch oven or cast iron pot, add
3-4 tbsp Olive Oil
1 Onion cut into chunks. Saute 2-3 min then add
4 cloves Minced Garlic
1 1/2 tsp grated Ginger. Stir again for 2-3 min.
2 tsp Garam Masala
1 tsp Cumin
1 tsp Turmeric
1/4 tsp Cardamom
1/4 tsp Paprika
1/4 tsp Cinnamon

Stir to toast up.

Add the marinaded Chicken, mix well for about 5 min on med-high heat.

Add 2 cups Crushed Tomatoes. Stir and simmer 20 min on low heat.

Add 1/4 cup (4 tbsp) butter
1/2 cup Coconut Milk from a can
Salt to taste

Simmer 5-10 more minutes to thicken.

Serve over Basmati Rice (I cooked it with frozen peas and carrots) and garnish with a sprig of Cilantro

Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.

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In this video we will see how to make chicken curry in tamil. This chicken curry is an ideal side dish for chapathi and also goes well with rice and biryani as well as idli, dosa and idiyappam. This chicken curry is made without coconut and it is a different version than the other chicken recipes. For this recipe we are going to be using freshly ground masala and the addition of this freshly ground spices adds a lot of flavor to the recipe. This chicken curry is ideal for a quick kulambu to serve along with other dishes and is an excellent recipe for beginners.

Friends please do try this easy and delicious chicken curry recipe. This chicken curry can be served with rice or chapathi. Please also share your feedback about the recipe in the comments below.

For detailed chicken curry recipe please visit
http://www.steffisrecipes.com/2017/04/chicken-curry-recipe-chicken-curry.html
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34 comments

  1. Tried this recipe and it turned out great! I also cooked okra and cauliflower (using the same spices) in chicken stock and served them on the side along with rice.

  2. I love your recipe, I've cooked it twice now though I burned the onions a little. But it's definitely one I'm gonna be adding to my regular recipes. Thank you for sharing it

  3. I made this today and I totally forgot to add the butter, it was still delicious and I can't wait to have everyone around me trying it!

  4. Okay, I did make this about 10 days ago. I let it sit in the fridge a few days for the curry flavor to set in. I've decided I am definitely not a fan of Indian butter chicken and most Indian curries in general. I've given this recipe many more tries than I should just because everyone says how good Indian butter chicken is….but it's just not for me. at. all. I'm not a fan of the spice combinations in this dish. Your recipe was good, so it's not you, it's Indian curries (chicken jalfrezi notwithstanding, that is). I made two Thai dishes and they both came out amazing! The mok talay dish was to die for even though I modified it so much (it's typically made with seafood, but I had a lot of chicken thawing in the fridge so that's what I used). I LOVE Asian curries in general, just not Indian curries, apparently. Also made an amazing white bean chili modified from Frankie's recent recipe on Tastemade and it was AMAZING. I've made white bean chili before and it was eh, but I played with his recipe slightly and it was super duper good! 🙂

  5. I sure wish she would make the actual recipes available to us. Just watching her run through the recipe without giving us an opportunity to download it is extremely frustrating.

  6. Just followed your video step by step and it was soooo easy! I had to omit the cardamom because I couldn't find it in my nearby grocery stores and I also added some leftover boiled potatoes from the night before and it turned out to be a huge success!! Thanks for this recipe~ Please create a tikka masala recipe soon!!! I'd love to see your take on it!! 🙂

  7. Wow I never thought it would be this quick and easy to make!! I can't wait to make this with tofu instead of chicken since I'm vegetarian. Since I'm using tofu instead, do I still have to simmer it for 20 minutes or should I simmer it for less time?

  8. you need to cut those onions MUCH thinner…so much so that they brown up and dissolve….no indian curry is acceptable with onions in each bite.

  9. We made it yesterday! Delicious! I love that this recipe wasn't too complicated or time consuming but still very flavourful 😉

  10. Today i tried mam .. superb .. milagu and chilly powder kaaram athigam ayidumnu nenaichen .. but correcta irunthathu …vadacurry and moru kuzhambu nice dish also ..

  11. Hi akka ,wow chicken curry super akka today try panninan.superai erunthathu chicken curry.thanks akka

  12. hi sis.. after doing this recipe immediately am updating you.. thank u so much it came out well.. God bless u n family members who are all supporting u..

  13. hai sister i have tried ur recipie that's awesome really super I have learnt lots of recipies from ur channel thank you so much put more recipies it will be very useful for those who are struggling to cook like me

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