How to Make Butter Chicken Curry in a Hurry


Butter chicken is a traditional Indian dish popular all over the world. You begin by marinating the chicken in yogurt and spices. The yogurt helps to break down the chicken so the spices can penetrate the meat. Traditionally cooked in a Tandoori oven, you can get the same flavors by grilling or sauteing the chicken. Finish cooking the chicken in a flavorful tomato gravy and your butter chicken curry is ready to serve.

Things You'll Need

  • 3 lbs. boneless, skinless chicken, cut into small pieces
  • 2 tablespoons garlic ginger paste
  • 1 1/2 teaspoons salt
  • 5 oz. plain yogurt
  • 1 lemon, juiced
  • 1 cinnamon stick
  • 10 cardamom pods
  • 6 cloves
  • 10 red chili peppers
  • 8 peppercorns
  • 1/4 cup almonds or cashews
  • 2 tablespoons oil
  • 2 tablespoons tomato puree
  • 8 oz. butter
  • 14 oz. chopped tomato
  • 5 oz. cream
  • Cilantro, almonds or cashews for garnish
  • Make a garlic ginger paste by pureeing 1/2 cup garlic, 1/2 cup ginger and 1/4 cup canola oil. Store leftover paste in an airtight container in the refrigerator and use it to start any Indian or Oriental dish.

  • Grind up the cinnamon, cardamom pods, cloves, chili peppers, peppercorns and nuts. If you have a coffee grinder, it's the easiest way to grind spices. Just be sure to wash it thoroughly before using it again for coffee beans. Mix with the plain yogurt and lemon juice. Toss with the cut-up chicken breasts. You could also use boneless, skinless chicken thighs or shrimp. Cover and marinate for 2 hours.

  • Heat the oil and add the garlic ginger paste. Heat until fragrant. Add the chicken breasts and any of the leftover yogurt mixture. Cook until chicken is almost cooked through.

  • Add the tomato puree, chopped tomatoes and butter. Bring to a boil, reduce heat and cook until chicken is cooked through.

  • Stir in the cream and heat for 5 more minutes. Garnish with cilantro, almonds or cashews and serve with cooked Basmati rice and Naan bread.

Tips & Warnings

  • You can also grill your chicken to give it more of a tandoori flavor. Cook it over medium heat until cooked through, 15-20 minutes. Make the butter sauce as directed, adding your chicken to the sauce right before you add the cream.

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