ZOLA’s Feasts Butter Chicken Curry Recipe

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.

Combine boneless skinless chicken thighs with ginger, garlic, chili, turmeric, plain yogurt, salt, pepper, and garam masala in a bowl. Stir well to coat the chicken.

Cover the bowl and leave the chicken to marinate in the fridge overnight or for a couple of hours.

Heat olive oil and butter in a pan.

Add grated onion, salt, and pepper to the pan and sauté for a few minutes.

Add minced garlic and ginger to the pan and stir.

Add Zola's Feast curry powder and garam masala to the pan and mix.

Add tomato puree and sugar to the pan, then a bit of water. Stir well.

Cover the pan and leave the sauce to simmer.

Heat a hot griddle pan or regular pan and dry fry the marinated chicken until charred marks appear.

Remove the chicken from the pan and cut it into pieces.

Add the cream to the simmering sauce and stir.

Add the chopped chicken to the sauce and leave it to simmer for another five to six minutes.

Finish the dish by adding chopped fresh coriander on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens