I personally can't think of a better comfort food than a bowl of curry with a side of rice and/or naan bread when it's freezing cold and pouring rain outside. And butter chicken is a favourite.
I am in no way claiming that this is in any way close to the authentic butter chicken. It is just a quick, at home version anyone can make.
In terms of sides, you can go with simple steamed rice, however, I personally like to mix it up. Contrary to popular belief, steamed vegetables go great too with a curry, and I really enjoy serving this with a side of coconut cauliflower rice for a low-carb option.
The below recipe will serve 3-4 people.
Ingredients
Marinade
1/2kg chicken thighs (or breast) 30gr ginger
4 cloves garlic
1 heaped teaspoon thai red curry
1 tspn turmeric
1 tspn mild chilli powder
1 tspn garam masala
1 tspn mild curry powder
1/2 tspn ground fenugreek 1 tspn cumin seeds
150ml coconut milk
4 tbsp yoghurt
Curry
90gr butter
1 large white onion
45 gr ginger
4 cloves garlic
1 tspn turmeric
1 tspn mild chilli powder
1 tspn garam massala
1 tspn mild curry powder
1/2 tspn ground fenugreek
1 tspn cumin seeds
1/2 tspn salt
1 can chopped tomatoes (400gr)
1 tbsp tomato paste
100ml coconut milk
Method
Marinade
1. Grate the ginger and mince the garlic. Add into a medium sized bowl with the spices and thai red curry, and mix well until a consistent paste forms.
2. Add the coconut milk and yoghurt to the spice paste, and mix until well combined.
3. Cut the chicken thigh into cubes - around 1 inch x 1 inch.
4. In a bowl or dish, combine the chicken and marinade.
5. Let sit for at least 1 hour. Ideally, allow to sit overnight.
Curry
1. Chop the onion finely; set aside.
2. Grate the ginger and mince the garlic; set aside.
3. In a large pot, melt half the butter. Add the onion and cook for 2-5 minutes, until translucent. Add the garlic and ginger, cook for 1-3 minutes.
4. Start adding the cubed chicken slowly, searing the chicken. Mix continuously so as not to burn. If after adding all the chicken there's still some marinade left over, add this to the pot.
5. Add all the spices and salt to the pot.
6. Add the chopped tomatoes, tomato paste, and coconut milk. Stir in.
7. Add the remainder of the butter.
8. Allow to come to a slow boil, and then turn the heat down to a simmer. Allow to simmer for 45 minutes - 1 hour, stirring occasionally.
9. Serve with rice, naan bread, and/or vegetables.
Recreating this recipe? Tag me on instagram @juliawgr!
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