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

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*

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 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*

I wanted to eat at home the butter chicken curry in an Indian curry place.Make sure to saute the butter, garlic, and ginger patiently over low heat. Make sure to avoid any burns. For 3 to 4 servings. Recipe by Matsujun

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.

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.

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 make this with ordinary vegetables. I wanted to make the type of nostalgic, irresistibly delicious dry curry like they serve at school lunch that would work in a child's bento, using curry roux.You may want to use the leftovers from dinner in a bento, but everyone will want seconds and thirds, so there may be none left.If you add a whole can of tomatoes, the volume will increase, so add more curry roux,For children, add just a little bit of curry roux (just to add a little fragrance). The curry will be sweet and rich, and will really whet their appetites.The secret to the magic is the bell pepper. For 3 to 4 servings. Recipe by Shinyori-na

I thought keema curry was hard to make, but I was able to make this version easily using store-bought curry roux.The longer you simmer the curry, the more balanced the flavor will become. Take care not to let it burn by watching the heat and stirring it, and cook patiently to reduce the sauce. If you don't have canned tomatoes, use 3 fresh tomatoes instead. For 4 servings. Recipe by Tsumakoro

I also make keema curry with curry powder, but when I don't have any powder in stock, I make a lot of curry by using store-bought roux, and then freezing it after letting it cool and wrapping them separately in plastic wrap.There was a lot of difference in taste when I made it with caramelized onions! The carrots are grated to save time.Make sure to freeze the onions by flattening them. It'll take time to cook if they're a thick block. I heard from a friend of mine who was watching the TV-show "Hanamaru Market" about the how-to of making caramelized onions.Skim off the scum if this bothers you. Recipe by Iku..

When I looked at the ingredients listed on a box of commercial curry roux, I was surprised that it included things like beef fat and lard. I made a version that can be eaten without worrying about the ingredients.The color and sweetness of the curry depends on how well you sauté the onion. Sauté patiently while stirring to prevent burning until it has caramelized.I added sugar to make the curry sweeter, but if you use grated apple or honey instead, there will be more depth to the flavor. For 4 servings. Recipe by La Land