The 2 Dollar Curry (Butter Chicken) | But Cheaper
Directions
- 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.
- 2Separately, dice 1.5 pounds of boneless skinless chicken thighs into bite-sized pieces about 1 inch thick.
- 3Toss the chicken into the yogurt mixture and mix until thoroughly coated.
- 4Cover the bowl with plastic wrap and let it marinate for at least 30 minutes or ideally overnight.
- 5In a large deep pan or medium-size pot, heat 2 tablespoons of vegetable oil over medium-high heat.
- 6Sear the marinated chicken in batches, 2-3 minutes per side, until nicely browned.
- 7Once the chicken is browned, remove it from the pan and set it aside.
- 8Add 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.
- 9Season with kosher salt and freshly ground black pepper, and cook and stir for about 3 minutes, scraping the bottom.
- 10Add a small splash of water if necessary to loosen any fond.
- 11Cook off all the water. Then sauté the vegetables for about 3 minutes or until softened.
- 12Add 2 teaspoons of smoked paprika, 2 teaspoons of ground cumin, 1 tablespoon of garam masala, and 1 1/2 teaspoons of turmeric powder.
- 13Stir and let the spices toast for 1-2 minutes until intensely fragrant.
- 14Add a 14-ounce can of crushed tomatoes and two-thirds of a cup of the water from the can.
- 15Stir until everything is evenly incorporated and leave on medium heat until it begins to simmer.
- 16Let the sauce simmer and reduce for 5-8 minutes, or until thickened and reduced about 30%.
- 17Optionally, use a hand blender to get a smoother sauce.
- 18Add 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.
- 19Add 1 cup of heavy cream and stir.
- 20Bring to a light simmer, reduce heat to low, and let it simmer for no more than 3-4 minutes, stirring often.
- 21Turn off the heat and stir in 2 tablespoons of unsalted butter, stirring continuously as it melts to emulsify properly into the sauce.
- 22Taste 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 tablespoon garam masala
- 1 tablespoon kosher salt
- 1.5 pounds boneless skinless chicken thighs
- 2 tablespoons vegetable oil
- 1 yellow onion
- 2 inch knob ginger
- 6 cloves garlic
- 2 teaspoons smoked or regular paprika
- 2 teaspoons ground cumin
- 1 tablespoon garam masala
- 1.5 teaspoons turmeric powder
- 14 oz can crushed tomatoes
- 2 third of a cup water
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 handful cilantro leaves
- 1 serving rice
Equipment
medium-size bowlwhiskknifelarge deep pan or medium-size pottongshand blender (optional)shallow bowl
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