Rich and creamy butter chicken curry

Name: Rich and creamy butter chicken curry
Total time: 5400 s
Yield: 3 people
Cuisine: British
Ingredients: 400 g Chicken breast; 3 table spoons Plain yogurt; 1/4 tea spoon Salt; 2 tea spoons Curry powder; 1 Onion (finely chopped); 40 g Cashew nuts; 100 cc Water; 1 tin/400g Tomato diced tin; 2 Garlic cloves (grated); 1 piece Ginger (grated); 4 Caldamon wholes; 3 Dried chili (Depends on your preferred spiciness); 1 tea spoon Cumin seeds; 200 cc Fresh whole milk; 1 table spoon Curry powder; 1 table spoon Honey; 1 tea spoon Salt; 30 g Butter; 2 table spoons Double cream; 1 tea spoon Galam masala; 1 table spoon Double cream (for decoration)

Kanaaneko @kanaaneko

Bristol, England, United Kingdom

This butter chicken curry is the result of a trial and error. When I first made it, it was not rich and the flavours of each ingredient didn't really combine together. After making improvements each time I made it, I finally had a recipe that I can confidently serve to my family and friends. It's not a quick recipe, but it's really worth making it!

Here are the tips💡
🍅 Cook the tin tomatoes well until they turn into natural sweet taste. Please taste many times to check how the flavour changes from sour to sweet. This is an important step to make the curry rich flavour.
🧅 Stir fry the onions until they become transparent, sweet and golden brown.
🍗 Grill the marinated chicken in a pan in which the onions have finished frying.

The curry goes perfectly well with Lebanese style vermicelli rice by @lindzi ( https://cookpad.wasmer.app/uk/recipes/16081027-lebanese-style-vermicelli-rice ).

Kanaaneko @kanaaneko

Bristol, England, United Kingdom

The curry goes perfectly well with Lebanese style vermicelli rice by @lindzi ( https://cookpad.wasmer.app/uk/recipes/16081027-lebanese-style-vermicelli-rice ).

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Ingredients

1 hour 30 mins

3 people

400 gChicken breast
Chicken marination
3table spoons Plain yogurt
1/4 tea spoonSalt
2tea spoons Curry powder
Curry gravy
1Onion (finely chopped)
40 gCashew nuts
100 ccWater
1tin/400g Tomato diced tin
2Garlic cloves (grated)
1 pieceGinger (grated)
4Caldamon wholes
3Dried chili (Depends on your preferred spiciness)
1 tea spoonCumin seeds
200 ccFresh whole milk
1 table spoonCurry powder
1 table spoonHoney
1 tea spoonSalt
30 gButter
2table spoons Double cream
1 tea spoonGalam masala
1 table spoonDouble cream (for decoration)

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Steps

1 hour 30 mins

1

Cut the chicken into bite-sized pieces, marinate with curry powder, yoghurt and salt. Keep the bowl in the refrigerator for an hour.
2

Finely chop the onion and grate the garlic and ginger.
3

Place1 table spoon of oil in a frying pan and fry the chopped onions over medium to low heat until transparent and candied. (It takes over 15 mins)
4

Prepare a separate pan or pot. Before putting it on the fire, spread 2 table spoons of oil and add cardamom, cumin and chilli.If you like it spicy, cut the chilli and get the seeds inside(seeds are the spicy part of the chilli).
5

Simmer over low heat and wait until you smell the nice aroma of spices. When fragrant, add the grated ginger and garlic fry for 1 minute (be careful, as the oil will splash). Add the tin tomatoes to the pan. Fry well until you can taste the natural sweetness of the tomatoes. (If the tomatoes are not cooked well, the curry will become sour)
6

Place the cashew nuts soaked in water in a blender and stir well until no particles are visible (stirring well will give the curry a smooth texture). Add the fried onions and stir further to make a paste.
7

Add the paste made in step 6, add two pinches of salt and heat over medium heat. Add one tablespoon of curry powder and heat further. Add milk, honey and salt.
8

Fry the marinated chicken in the pan used to fry the onions. Do not touch the chicken too much, and brown the surface of the chicken.
9

Add grilled chicken in the pot of gravy.
10

Add butter and double cream. Add garam masala and stir well.
Taste it and adjust to your taste with salt. Turn off the heat, cover the pot with a lid and steam for 15 minutes.
11

Finally, drizzle the cream over the curry gravy. Serve with rice, naan or bread!!

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Kanaaneko @kanaaneko

on April 12, 2022 21:12

Bristol, England, United Kingdom

🇯🇵 🇬🇧 Japanese, living in Bristol😋 Lived in Singapore & Indonesia for 10 years and have traveled over 10 Asian countries. And my husband is Korean. So I’m cooking many different Asian food!🍳 Cooking almost everyday💝 Please follow me, feel free to ask me any questions about my recipes and let's enjoy cooking together!!