Butter Chicken Curry INGREDIENTS
Chicken: 400g chicken (chicken breast), 1/2 teaspoon salt,
1 teaspoon chopped ginger, 1 teaspoon chopped garlic, 1 to 2 teaspoons paprika powder
1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala powder,
3 tablespoons plain yogurt, 2 teaspoons cooking oil
Curry: 3 tablespoons butter, 1 onion (large size), 1/2 teaspoon chopped garlic
1 teaspoon of chopped ginger, tomato puree 180ml, fresh cream 100ml
1/2 teaspoon turmeric powder, 1 teaspoon paprika powder, 1 teaspoon garam masala powder
1 teaspoon salt, 1 teaspoon cumin powder, 150-200ml water
butter chicken curry recipe
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400 g of cut chicken breast, 1/2 teaspoon salt, 1 teaspoon chopped ginger, 1 teaspoon chopped garlic, 1 to 2 teaspoon parlica powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon garammasala, 3 tablespoons plain yogurt, Add 2 teaspoons of cooking oil and mix. Let it sleep in the refrigerator for at least 30 minutes.
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Add 3 tablespoons of butter. When the butter melts slightly, add the sliced onion and stir-fry. Then add 1/2 teaspoon turmeric powder, 1 teaspoon paprika powder, 1 teaspoon garam masala powder, 1 teaspoon salt, 1 teaspoon cumin powder, 1/2 teaspoon chopped garlic, and 1 teaspoon chopped ginger.
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Add 180ml of tomato puree, 150~200ml of water, and 100ml of fresh cream and boil. Add the grilled chicken and simmer together. Season with salt to complete the butter chicken curry. You can enjoy butter chicken curry with naan and rice deliciously. For reference, I prepared ready-made frozen naan and ate them together.
INDIAN BUTTER CHICKEN CURRY RECIPE WITHOUT CURRY PASTE
Notes
After seasoning the chicken, it must be marinated for at least 30 minutes.
Ingredients
- Chicken: 400g chicken (chicken breast), 1/2 teaspoon salt,
- 1 teaspoon chopped ginger, 1 teaspoon chopped garlic, 1 to 2 teaspoons paprika powder
- 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala powder,
- 3 tablespoons plain yogurt, 2 teaspoons cooking oil
- Curry: 3 tablespoons butter, 1 onion (large size), 1/2 teaspoon chopped garlic
- 1 teaspoon of chopped ginger, tomato puree 180ml, fresh cream 100ml
- 1/2 teaspoon turmeric powder, 1 teaspoon paprika powder, 1 teaspoon garam masala powder
- 1 teaspoon salt, 1 teaspoon cumin powder, 150-200ml water
Instructions
- 1. Chop 1 large onion. Cut the chicken breast into size that is easy to eat.
- 2. 400 g of cut chicken breast, 1/2 teaspoon salt, 1 teaspoon chopped ginger, 1 teaspoon chopped garlic, 1 to 2 teaspoon parlica powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon garammasala, 3 tablespoons plain yogurt, Add 2 teaspoons of cooking oil and mix. Let it sleep in the refrigerator for at least 30 minutes.
- 3. Put the cooking oil in the frying pan and grill the marinated chicken breast. Set the grilled chicken aside.
- 4. Add 3 tablespoons of butter. When the butter melts slightly, add the sliced onion and stir-fry. Then add 1/2 teaspoon turmeric powder, 1 teaspoon paprika powder, 1 teaspoon garam masala powder, 1 teaspoon salt, 1 teaspoon cumin powder, 1/2 teaspoon chopped garlic, and 1 teaspoon chopped ginger.
- 5. Add 180ml of tomato puree, 150~200ml of water, and 100ml of fresh cream and boil. Add the grilled chicken and simmer together. Season with salt to complete the butter chicken curry. You can enjoy butter chicken curry with naan and rice deliciously. For reference, I prepared ready-made frozen naan and ate them together.
Conclusion
Indian butter chicken curry is complete. I really like the curry flavor. I baked frozen naan and ate it together, but it’s as delicious as eating at an Indian restaurant. I think you can make butter chicken curry without difficulty if you only have the ingredients. Chicken is also well seasoned and delicious. These days, it is difficult to eat out, so it would be good to make it at home like this. I would recommend the butter chicken curry completely.
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