The 2 Dollar Curry (Butter Chicken) | But Cheaper
Directions
- 1In a medium size bowl, add one cup of full fat yogurt, one tablespoon of garam masala and one tablespoon of kosher salt. Whisk until thoroughly combined.
- 2Separately, get 1.5 pounds of boneless skinless chicken thighs and slice those into nice bite-size pieces that are around 1 inch thick. KEEP THEM EVEN.
- 3Toss all your chicken into its creamy bath. Mix it together until thoroughly coated. Cover that with plastic wrap and let it marinate for at least 30 minutes, but ideally overnight.
- 4In a large deep pan or a medium size pot, heat two tablespoons of vegetable oil over medium-high heat. Once it is shimmering and hotter than your buttocks after sitting on a chair that doesn't really breathe very well, add your marinated chicken in batches to avoid overcrowding and sear for two to three minutes per side, until nicely golden brown, maybe even lightly charred.
- 5Make sure the pan is clear. Add a touch more oil and lower heat to medium. Add one yellow onion, a two-inch knob of finely diced ginger and six cloves of sliced garlic. Season to taste with kosher salt and fresh ground black pepper.
- 6Cook and stir, making sure to scrape the bottom. If you have an especially thick fond, add a small splash of water to loosen that.
- 7Cook all that water off. Sauté your vegetables for about three minutes or until everything has been softened.
- 8Add two teaspoons of smoked paprika, two teaspoons of ground cumin, one tablespoon of garam masala and 1 1/2 teaspoons of turmeric powder (optional). Stir together and let the spices toast for about one to two minutes or until intensely fragrant.
- 9Add a 14 oz can of good quality crushed tomatoes. Swirl around two thirds of a cup of water in that can, then dump it back into your pan. Less wasteful and you need the water. Stir together until everything is evenly incorporated.
- 10Leave that on medium heat until it begins to simmer. Let that simmer and reduce for five to eight minutes or until the sauce has been reduced about 30% and is thickened. Optionally, use a hand blender to get a little smoother.
- 11Add your chicken back to the pan, distribute throughout the sauce and let it simmer another three to five minutes or until the chicken is cooked through and hot.
- 12Turn off the heat and stir in two tablespoons of unsalted butter. Continuously stir as that's melting so that it emulsifies properly into the sauce.
- 13Give it a little taste, adjust salt levels if needed. Get a nice shallow bowl, hit it with your desired amount of beautifully steamed rice, a generous portion of your curry, some additional sauce for good measure, and of course, some fresh cilantro leaves.
Ingredients
- 1 cup full fat yogurt
- 1 tablespoon garam masala
- 1 tablespoon kosher salt
- 1.5 pounds boneless skinless chicken thighs
- 2 tablespoons vegetable oil
- 1 yellow onion
- 2 inch ginger
- 6 cloves garlic
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 tablespoon garam masala
- 1.5 teaspoons turmeric powder
- 14 oz crushed tomatoes
- 2 third of a cup water
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 portion rice
- 1 portion fresh cilantro leaves
Equipment
medium size bowlwhiskknifelarge deep pan or medium size pottongshand blendershallow bowl
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