The 2 Dollar Curry (Butter Chicken) | But Cheaper

15 mins
Serves 1
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Directions

  1. 1In a medium bowl, whisk together 1 cup of full-fat yogurt, 1 tablespoon of garam masala, and 1 tablespoon of kosher salt until thoroughly combined.
  2. 2In a medium bowl, whisk together 1 cup of full-fat yogurt, 1 tablespoon of garam masala, and 1 tablespoon of kosher salt until thoroughly combined.
  3. 3In a medium bowl, whisk together 1 cup of full-fat yogurt, 1 tablespoon of garam masala, and 1 tablespoon of kosher salt until thoroughly combined.
  4. 4Separately, dice 1.5 pounds of boneless skinless chicken thighs into bite-sized pieces about 1 inch thick.
  5. 5Separately, dice 1.5 pounds of boneless skinless chicken thighs into bite-sized pieces about 1 inch thick.
  6. 6Separately, dice 1.5 pounds of boneless skinless chicken thighs into bite-sized pieces about 1 inch thick.
  7. 7Toss the chicken into the yogurt mixture and mix until thoroughly coated.
  8. 8Toss the chicken into the yogurt mixture and mix until thoroughly coated.
  9. 9Toss the chicken into the yogurt mixture and mix until thoroughly coated.
  10. 10Cover the bowl with plastic wrap and let it marinate for at least 30 minutes or ideally overnight.
  11. 11Cover the bowl with plastic wrap and let it marinate for at least 30 minutes or ideally overnight.
  12. 12Cover the bowl with plastic wrap and let it marinate for at least 30 minutes or ideally overnight.
  13. 13In a large deep pan or medium-size pot, heat 2 tablespoons of vegetable oil over medium-high heat.
  14. 14In a large deep pan or medium-size pot, heat 2 tablespoons of vegetable oil over medium-high heat.
  15. 15In a large deep pan or medium-size pot, heat 2 tablespoons of vegetable oil over medium-high heat.
  16. 16Sear the marinated chicken in batches, 2-3 minutes per side, until nicely browned.
  17. 17Sear the marinated chicken in batches, 2-3 minutes per side, until nicely browned.
  18. 18Sear the marinated chicken in batches, 2-3 minutes per side, until nicely browned.
  19. 19Once the chicken is browned, remove it from the pan and set it aside.
  20. 20Once the chicken is browned, remove it from the pan and set it aside.
  21. 21Once the chicken is browned, remove it from the pan and set it aside.
  22. 22Add a touch more oil to the pan, lower the heat to medium, and add 1 diced yellow onion, 2-inch knob of finely diced ginger, and 6 cloves of sliced garlic.
  23. 23Add a touch more oil to the pan, lower the heat to medium, and add 1 diced yellow onion, 2-inch knob of finely diced ginger, and 6 cloves of sliced garlic.
  24. 24Add a touch more oil to the pan, lower the heat to medium, and add 1 diced yellow onion, 2-inch knob of finely diced ginger, and 6 cloves of sliced garlic.
  25. 25Season with kosher salt and freshly ground black pepper, and cook and stir for about 3 minutes, scraping the bottom.
  26. 26Season with kosher salt and freshly ground black pepper, and cook and stir for about 3 minutes, scraping the bottom.
  27. 27Season with kosher salt and freshly ground black pepper, and cook and stir for about 3 minutes, scraping the bottom.
  28. 28Add a small splash of water if necessary to loosen any fond.
  29. 29Add a small splash of water if necessary to loosen any fond.
  30. 30Add a small splash of water if necessary to loosen any fond.
  31. 31Cook off all the water. Then sauté the vegetables for about 3 minutes or until softened.
  32. 32Cook off all the water. Then sauté the vegetables for about 3 minutes or until softened.
  33. 33Cook off all the water. Then sauté the vegetables for about 3 minutes or until softened.
  34. 34Add 2 teaspoons of smoked paprika, 2 teaspoons of ground cumin, 1 tablespoon of garam masala, and 1 1/2 teaspoons of turmeric powder.
  35. 35Add 2 teaspoons of smoked paprika, 2 teaspoons of ground cumin, 1 tablespoon of garam masala, and 1 1/2 teaspoons of turmeric powder.
  36. 36Add 2 teaspoons of smoked paprika, 2 teaspoons of ground cumin, 1 tablespoon of garam masala, and 1 1/2 teaspoons of turmeric powder.
  37. 37Stir and let the spices toast for 1-2 minutes until intensely fragrant.
  38. 38Stir and let the spices toast for 1-2 minutes until intensely fragrant.
  39. 39Stir and let the spices toast for 1-2 minutes until intensely fragrant.
  40. 40Add a 14-ounce can of crushed tomatoes and two-thirds of a cup of the water from the can.
  41. 41Add a 14-ounce can of crushed tomatoes and two-thirds of a cup of the water from the can.
  42. 42Add a 14-ounce can of crushed tomatoes and two-thirds of a cup of the water from the can.
  43. 43Stir until everything is evenly incorporated and leave on medium heat until it begins to simmer.
  44. 44Stir until everything is evenly incorporated and leave on medium heat until it begins to simmer.
  45. 45Stir until everything is evenly incorporated and leave on medium heat until it begins to simmer.
  46. 46Let the sauce simmer and reduce for 5-8 minutes, or until thickened and reduced about 30%.
  47. 47Let the sauce simmer and reduce for 5-8 minutes, or until thickened and reduced about 30%.
  48. 48Let the sauce simmer and reduce for 5-8 minutes, or until thickened and reduced about 30%.
  49. 49Optionally, use a hand blender to get a smoother sauce.
  50. 50Optionally, use a hand blender to get a smoother sauce.
  51. 51Optionally, use a hand blender to get a smoother sauce.
  52. 52Add the seared chicken back to the pan, distribute throughout the sauce, and simmer for another 3-5 minutes, or until the chicken is cooked through and hot.
  53. 53Add the seared chicken back to the pan, distribute throughout the sauce, and simmer for another 3-5 minutes, or until the chicken is cooked through and hot.
  54. 54Add the seared chicken back to the pan, distribute throughout the sauce, and simmer for another 3-5 minutes, or until the chicken is cooked through and hot.
  55. 55Add 1 cup of heavy cream and stir.
  56. 56Add 1 cup of heavy cream and stir.
  57. 57Add 1 cup of heavy cream and stir.
  58. 58Bring to a light simmer, reduce heat to low, and let it simmer for no more than 3-4 minutes, stirring often.
  59. 59Bring to a light simmer, reduce heat to low, and let it simmer for no more than 3-4 minutes, stirring often.
  60. 60Bring to a light simmer, reduce heat to low, and let it simmer for no more than 3-4 minutes, stirring often.
  61. 61Turn off the heat and stir in 2 tablespoons of unsalted butter, stirring continuously as it melts to emulsify properly into the sauce.
  62. 62Turn off the heat and stir in 2 tablespoons of unsalted butter, stirring continuously as it melts to emulsify properly into the sauce.
  63. 63Turn off the heat and stir in 2 tablespoons of unsalted butter, stirring continuously as it melts to emulsify properly into the sauce.
  64. 64Taste and adjust salt levels if needed. Serve over steamed rice, add extra sauce, and garnish with fresh cilantro leaves.
  65. 65Taste and adjust salt levels if needed. Serve over steamed rice, add extra sauce, and garnish with fresh cilantro leaves.
  66. 66Taste and adjust salt levels if needed. Serve over steamed rice, add extra sauce, and garnish with fresh cilantro leaves.

Ingredients

  • 1 cup full-fat yogurt
  • 1 cup full-fat yogurt
  • 1 cup full-fat yogurt
  • 1 tablespoon garam masala
  • 1 tablespoon garam masala
  • 1 tablespoon garam masala
  • 1 tablespoon kosher salt
  • 1 tablespoon kosher salt
  • 1 tablespoon kosher salt
  • 1.5 pounds boneless skinless chicken thighs
  • 1.5 pounds boneless skinless chicken thighs
  • 1.5 pounds boneless skinless chicken thighs
  • 2 tablespoons vegetable oil
  • 2 tablespoons vegetable oil
  • 2 tablespoons vegetable oil
  • 1 yellow onion
  • 1 yellow onion
  • 1 yellow onion
  • 2 inch knob ginger
  • 2 inch knob ginger
  • 2 inch knob ginger
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 2 teaspoons smoked or regular paprika
  • 2 teaspoons smoked or regular paprika
  • 2 teaspoons smoked or regular paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cumin
  • 1 tablespoon garam masala
  • 1 tablespoon garam masala
  • 1 tablespoon garam masala
  • 1.5 teaspoons turmeric powder
  • 1.5 teaspoons turmeric powder
  • 1.5 teaspoons turmeric powder
  • 14 oz can crushed tomatoes
  • 14 oz can crushed tomatoes
  • 14 oz can crushed tomatoes
  • 2 third of a cup water
  • 2 third of a cup water
  • 2 third of a cup water
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 1 handful cilantro leaves
  • 1 handful cilantro leaves
  • 1 handful cilantro leaves
  • 1 serving rice
  • 1 serving rice
  • 1 serving rice

Equipment

medium-size bowlwhiskknifelarge deep pan or medium-size pottongshand blender (optional)shallow bowl