# The 2 Dollar Curry (Butter Chicken) | But Cheaper

This recipe shows how to make a delicious and flavorful butter chicken curry for a very cheap price.

- Servings: 1 servings
- Total time: 15 min
- Cuisine: Indian
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- medium-size bowl
- whisk
- knife
- large deep pan or medium-size pot
- tongs
- hand blender (optional)
- shallow bowl

## Source

- Original video: https://youtu.be/hDjK5C2aoSs?si=2xaRU6vW2EAhpfl5
- Recipe page: https://www.cliprecipe.com/recipe/dc6cde2b-e356-44e5-bc3c-92de4169cfc7
- Extracted: 2025-04-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt