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Butter Chicken Curry

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PREP TIME
10 min
COOKING TIME
25 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner Indian
Butter Chicken Curry
Ingredients
  • 2 tablespoons peanut oil, divided
  • 1 shallot, finely chopped
  • 1/4 white onion, chopped
  • 2 tablespoons butter
  • 1 tablespoon ginger garlic paste
  • 2 teaspoons lemon juice
  • 2 teaspoons garam masala, divided
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1 cup tomato puree
  • 1 cup half-and-half
  • 1/4 cup plain yogurt
  • 1 pinch salt and ground black pepper to taste
  • 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 tablespoon cornstarch
  • 1/4 cup water
Instructions
1
Heat a generous amount of oil in a substantial saucepan over a moderate to high heat setting. Sauté the shallot and onion until they become soft and lose their raw appearance, taking around 5 minutes to achieve this.
2
Add the butter, ginger-garlic paste, lemon juice, a moderate amount of garam masala, chili powder, cumin, and bay leaf to the saucepan. Stir the mixture for 1 minute before adding the tomato sauce, and continue cooking while stirring frequently for a total of 2 minutes.
3
Incorporate the half-and-half and yogurt into the saucepan, then lower the heat to a low setting. Allow the mixture to simmer for 10 minutes while frequently stirring, and season with salt and pepper before removing it from the heat.
4
Transfer a small amount of oil to a large, heavy skillet over a moderate heat setting. Cook the chicken until it is lightly browned on all sides, taking around 10 minutes to achieve this.
5
Lower the heat and add a moderate amount of garam masala to the chicken. Stir in a few spoonfuls of the sauce, and continue simmering until the liquid has reduced and the chicken is no longer pink.
6
Dissolve the cornstarch into a small amount of water, then mix it into the sauce. Cook for 5 to 10 minutes, or until the sauce has thickened.
7
Serve the chicken and sauce over a bed of rice with naan on the side.