Authentic Butter Chicken Curry In 30 Minutes

Just these ingredients! No need for heavy cream or yogurt! Enjoy authentic restaurant-style butter chicken curry at home!*The story behind this recipe: I wanted to make butter chicken curry, but many recipes use heavy cream or yogurt, and I thought, 'I only have milk at home!' So, I created a simple and delicious recipe.

I was very impressed when I ate butter chicken curry at the Indian restaurant near my house, so I tried to cook it many times.You won't believe how good it is, so try this delicious recipe.Children can eat this too because hot spices are not included.If you cook over high heat after putting the heavy cream, it will separate, so be careful.It will be more delicious if you put coriander seeds on top of the coriander powder. Recipe by jam*

★★★ Hall of Fame Recipe ★★★ 2,700 reviews Creamy and not too spicy. Plus, the chicken is tender! It's recommended to let it sit overnight.The origin of this recipe: I created a mild and easy-to-eat butter chicken curry.

I have morning sickness and it's impossible for me to keep down garlic. I really wanted to eat some butter chicken curry though so I designed this recipe. I made this with ingredients that I had in stock so it doesn't contain any milk or cream, I used yogurt instead. I was so impressed with the resulting flavor.Even if you make this dish haphazardly it will still turn out delicious. The tighter the lid, the more it will prevent any curry sticking to the sides of the pan. I use a Le Creuset pot at home. Adding cabbage, carrots or any other vegetables will result in a sweet and delicious curry. Recipe by umicook

I wanted to recreate the butter chicken I had at a restaurant.You can use chicken thigh meat instead of the white meat used here of course. Recipe by mgmilk

Fell in love with butter chicken curry at this Indian restaurant in Tokyo. Since moved to US, I have been missing it so much. One day, I decided to make it by myself. Tried many times and finally, it was successful!!So it is not originally from my country but why not to share? I hope you like it!

I received a request for this curry's recipe, but it's a curry usually served at restaurants (i.e. not a home-cooked dish), so I tried to make it based on my past experiences eating it, and some research I did with books and the Internet. I aimed for these 3 things: 1. not covered with oil, 2. as healthy as possible, 3. a satisfying taste. I managed to create this dish after some experimenting with spices, etc. I don't mean to brag, but it's fantastic.If you substitute the chicken with bite-sized paneer, this will become a vegetarian recipe.If you substitute the chicken with bite-sized paneer, this will become a vegetarian recipe.The tartness of canned tomatoes should be reduced if you simmer them well. You can also add some sugar to balance out the flavors. Recipe by Plabar.

I wanted to eat butter chicken curry like I had at an Indian restaurant, so I made it at home.I dunked some bread into it the next morning - the flavor was concentrated and delicious.Marinate the chicken breast with minced curry roux.If you add sake and soy sauce to finish, they give a subtle flavor that suits Japanese tastes. Just add a small amount of water too smooth the texture out if it becomes too thick. I used a brand of curry roux called "Nidan Juku Curry (Sweet)". For 4 servings. Recipe by hitkat

A simple and creamy butter chicken curry using store-bought roux. No leftover heavy cream! It pairs well with rice, bread, or naan. The origin of this recipe: I love butter chicken curry. Since buying ready-made versions can be quite expensive, I experimented to create an easy homemade version. It's a hit with friends and perfect for entertaining.

I love butter chicken curry.I really like spicy things so I added a lot of ichimi and sansho pepper, and used spicy "Vermont" brand Curry Roux. I keep minced onion in the freezer, so it's really easy to make! The picture includes Cookpad user patissier's Chapati. I ate them together and it was delicious!!! Recipe by *sasa*

Super delicious restaurant style butter chicken anyone can make at home. This dish is based on the British Indian Restaurant style.NOTES:If you're missing any spices don't worry. substitute for something similar if you can and if not that's ok too! the closer you can get to this recipe the better.This is a very indulgent meal, if you want to cut down the amount of butter... don't. Eat something else. Cutting back on the butter will ruin the dish as it is the heart of the dish.If you like more spice add 1 or 2 chopped green chilli to the onion as you are sauteing and blend together into the onion paste.You can use tandoori masala paste but i find these too sweet and much prefer the powdered form. you can buy from Indian grocer or on ebay etc.Cream will make the dish more or less rich. feel free to adjust this ingredient as you please.Ideally you want the chicken to be ready to add to the gravy as it comes out of the oven. I place chicken in the oven as i begin to saute whole spices. The timing is up to you but don't worry if it doesn't match up perfectly. You're better off having the gravy ready early as you can just continue to add water if it thickens too much. If the chicken is ready far too early i would advise continue cooking on a low heat (70 degrees celcius) until cooked through completely.

Get ready to dive into the delicious world of homemade Indian chicken curry that you can whip up in under 30 minutes! Bursting with the flavors of onions, yogurt, cumin, turmeric, chili powder, ginger, garlic, and garam masala, there's nothing more quintessentially comforting than a classic Indian chicken curry. This recipe is sure to be a hit—it's an easy go-to dish for me, turning out scrumptious every time. Perfect for beginners in Indian cooking, this approachable recipe is a fantastic way to start your culinary journey.

Guaranteed better than market butter chicken in half the time. This recipe is primarily for the gravy and readymade roasted chicken will be added to the gravy instead of preparing the chicken

It's a creamy version of classic butter chicken

Last time I used Ebara-brand yakiniku sauce to make curry, and it was delicious! This time, I made a juicier curry, with shimeji mushrooms as a base ingredient, and added tons of tomatoes. This is really tasty and great with rice! My boyfriend really loved it.Mushrooms are low in calories, but are full of fiber. They also have a nice texture and make a dish more satisfying. That's why they're a superb ingredient that's also easy on your wallet. Yakiniku sauce is made of a combination of fruity sweetness and aromatic richness, which cuts down on cooking time when making curry! For 4 servings. Recipe by ochikeron

Commercial curry roux is surprisingly high in fat. I wanted to let my curry loving husband eat as much as he wanted, so I thought up this healthier version.If you don't have any red wine, use white wine. Cooking sake is OK too.We like to adjust the spiciness to our own individual tastes by adding chutney or red chili pepper paste. For 4 servings. Recipe by kurukurumin

I really wanted to recreate the dish I eat regularly at an Indian restaurant, so I combined whatever spices I had. The homemade naan recipeis also easy to make, and you can make it at the same time as you make the curry. Bring the fragrant breeze of India to your home!I usually eyeball the spices, anyway so please adjust since everyone has different preferences for spiciness. You could also use mushrooms and eggplants - just use anything in the fridge. The curry tastes good even if you don't have of all the listed spices, but the key is to add the cumin and garam masala. For 4 servings. Recipe by Rizzy

I got this recipe from my sister in law. She's such a genius in cooking, and when my mom in law went to her place in Perth, she taught her how to make it, and my mom in law taught me after she's got home. It tasted so..so..soooo... GOOD!I made a little bit of changes in recipe, when I cooked it, and it still came out wonderful 😘😘😘

im soo happy and proud you guys liked my recipe thankyou all! :-) xxx

I had a craving for creamy chicken curry.I didn't make this spicy so that my child could eat it too. If you want to spice it up, you can add some red pepper or substitute the turmeric for curry powder. If you don't have chutney, you can use honey or sugar. Recipe by Nico

This is a typical Indian curry that my mother used to make this at least twice a month. The sauce is rich like gravy, so it's a rather special curry. I remember feeling really happy whenever she made it.If you're using yogurt instead of heavy cream, have the curry roux cooking over low heat in Step 10 so it's just bubbling lightly, and add the yogurt 1 tablespoon at a time, mixing it into the roux between additions.Adjust the spiciness by reducing or increasing the cayenne pepper. For 2 to 3 servings. Recipe by Plabar

This is a popular Indian dish among foreigners. It has a delicious taste, not too spicy, with a rich flavor from the spices and a slight creaminess from cashews. Give it a try! 😄

This is a very easy butter chicken. It has a very few ingredients yet it tastes exactly like the ones we get at the restaurants. Simple and tasty, this dish hardly takes up your time.#reststyle#keto

Butter Chicken is one of the most popular curries in the world and yet happens to be one of the easiest!The chicken is incredibly tender and injected with flavour from a yogurt marinade, and the Butter Chicken sauce is so ridiculously delicious, especially with fresh naan!

Keto-friendly Indian dish ❤ 😌

I tried to make a mild curry for my 3 year old who can't eat spicy food and for my husband who doesn't like tart flavour.Canned tomato sauce (I used Kagome brand's standard sauce) makes the curry a little less tart. Red chili pepper and black pepper are optional, and it will still taste like curry even if you don't put them in. A sprinkle will bring out the flavours, but you can add a little bit more to give it a spicier kick. Recipe by Taguyoshi

I adapted a curry recipe that a neighbor taught me to make this authentic curry. This is the type of curry I ate growing up. You can make it with beef, pork, chicken, ground meat or whatever meat you like. These days I like making it with ground meat for a Keema style curry and eating it with naan.-You can use beef, chicken or any other meat you like. Chicken will taste quite light.-If you use a pressure cooker, the meat will become tender easily.-As it simmers, the soup in the pot will reduce, so add water if needed.-If you toast the chopped onion in a toaster oven for 15 minutes or so before sautéing, it will caramelize quite easily.-You can use garlic and ginger from tubes, but freshly grated tastes and smells better.-This curry is also delicious with naan instead of rice. For 7 to 8 servings or so. Recipe by Gonyonyo

Very delicious Indian food