The 2 Dollar Curry (Butter Chicken) | But Cheaper

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.

In a medium bowl, whisk together 1 cup of full fat yogurt, 1 tablespoon of garam masala, and 1 tablespoon of kosher salt until combined.

Slice 1.5 pounds of boneless skinless chicken thighs into bite-sized pieces.

Add the chicken to the yogurt mixture and coat thoroughly. Cover and marinate for at least 30 minutes, ideally overnight.

Heat 2 tablespoons of vegetable oil in a large deep pan over medium high heat.

Add the marinated chicken in batches and sear for 2-3 minutes until golden brown. Flip and sear the other side for another 2 minutes.

Remove the chicken and clear the pan. Add more oil if necessary, then lower the heat to medium.

Add 1 diced yellow onion, 2-inch finely diced ginger, and 6 sliced garlic cloves. Season with kosher salt and black pepper, and sauté for about 3 minutes until softened.

Add 2 teaspoons of smoked or regular paprika, 2 teaspoons of ground cumin, 1 tablespoon of garam masala, and 1.5 teaspoons of turmeric powder. Stir and toast for 1-2 minutes until fragrant.

Add a 14-ounce can of crushed tomatoes and swirl 2/3 cup of water in the can before adding it to the pan. Stir to combine and simmer for 5-8 minutes until the sauce thickens.

Return the chicken to the pan and simmer for another 3-5 minutes until cooked through.

Pour in 1 cup of heavy cream and stir to combine. Let it simmer for 3-4 minutes, stirring often.

Turn off the heat and stir in 2 tablespoons of unsalted butter until melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens