How to cook Butter Chicken Curry | Indian Cooking Recipes | Ramadan Recipes | Cook with Anisa

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk offers a similar creaminess with fewer calories.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while maintaining creaminess.

chicken

💰Cheaper: tofu

Tofu provides a vegetarian protein alternative.

Add 500 g cubed chicken to a bowl.

Season chicken with salt, black pepper, and 2 tbsp ginger and garlic paste.

Add 1/2 cup Greek yogurt and mix well to coat the chicken.

Cover the bowl and refrigerate for 30 minutes to marinate.

In a preheated pot, add 2 tbsp butter and 2 large chopped onions.

Cook onions on medium heat until soft, about 4 minutes.

Add the remaining ginger and garlic paste and cook for 30 seconds.

Add 500 g tomato purée, 1/2 tsp cayenne pepper, 1 1/2 tsp coriander powder, 1 tsp chili powder, and 1 1/2 tsp cumin powder to the pot.

Mix the spices into the tomato purée and cover the pot, cooking for 4-5 minutes until thickened.

Remove from heat and let the sauce cool.

In a second preheated pot, add 3 tbsp cooking oil and 1 bay leaf, letting it crackle on low heat.

Increase heat to medium-high and add the marinated chicken.

Cook the chicken until nearly done, then add 2 tbsp fresh lemon juice and mix.

Before the chicken is fully cooked, add the cooled tomato sauce and mix gently.

Add water and 1/2 cup milk to the pot and mix well.

Add 1 tsp dried fenugreek leaves and mix again.

Let the mixture simmer on low heat until the chicken is fully cooked.

Check for seasoning and add more salt or spices if needed.

Add 1 tsp garam masala and mix in.

Finally, add 1/2 cup cream and stir until smooth and silky.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens