Name: Best For Butter Chicken Curry
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1 cup plain yogurt; 2 tablespoons olive oil; 1 large onion, finely chopped; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon garam masala; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon cayenne pepper (adjust to taste); 1 can (14 oz) crushed tomatoes; 1 cup chicken broth; 1/2 cup heavy cream; Salt and pepper to taste; Fresh cilantro, for garnish; Cooked basmati rice, for serving; Naan bread, for serving

Instructions

In a large bowl, combine the yogurt, garam masala, turmeric, cumin, coriander, and cayenne pepper. Add the chicken pieces and coat them evenly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
In a large skillet or Dutch oven, heat olive oil over medium heat. Add the chopped onions and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
Add the marinated chicken pieces to the skillet, stirring to brown them on all sides, about 5-7 minutes.
Pour in the crushed tomatoes and chicken broth, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low and let it cook, covered, for about 20-25 minutes, stirring occasionally.
Stir in the heavy cream and season with salt and pepper to taste. Let the curry simmer for an additional 5 minutes to allow the flavors to meld together.
Remove from heat and garnish with freshly chopped cilantro. Serve the butter chicken curry over cooked basmati rice and with warm naan bread on the side.

Ingredients

Instructions

Nutrition Facts

You may have missed