Butter Chicken Curry
Serves 1
Directions
- 1Combine yogurt, spices, and salt to create a marinade, then coat chicken thighs and set aside for 30 minutes.
- 2Sauté minced onion and bell pepper in olive oil with additional spices until softened.
- 3Stir in tomato paste and garlic, cooking for 30 seconds.
- 4Add crushed tomatoes, sugar, and heavy cream, then simmer for 15 minutes.
- 5Broil the marinated chicken on a foil-lined sheet pan for 12 minutes until seared.
- 6Chop the chicken into bite-sized cubes.
- 7Add chicken to the sauce, pour in chicken stock, and stir in butter until melted and emulsified.
- 8Season with salt to taste.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 cup full-fat greek yogurt
- 4 tbsp garam masala
- 4 tsp turmeric
- 3 tsp ground cumin
- 4 tsp ground coriander
- 1 tsp salt
- 2-3 tbsp olive oil
- 1 whole white onion, minced
- 1 whole green bell pepper, diced
- 2 tbsp tomato paste
- 6 cloves garlic, crushed
- 14 oz crushed tomato
- 1 tbsp sugar
- 1 cup heavy cream
- 1 cup chicken stock
- 4 tbsp unsalted butter
Equipment
bowllarge potknifegarlic presssheet panaluminum foil
Tips
- If chicken needs more cooking after broiling, turn off the broiler and bake at 350°F.
- Use leafy greens as decor on top of the cubes before freezing.
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