A Tray Of Butter Chicken Curry Recipe
Make A Tray Of Butter Chicken Curry Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Chicken Marinade
For the Curry Sauce
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a mixing bowl, combine plain yogurt, lemon juice, garam masala, ground cumin, ground coriander, turmeric powder, minced garlic, minced ginger, salt, and black pepper. Mix well until fully incorporated.
- 2
Marinate the Chicken
Cut the boneless chicken thighs into bite-sized pieces and add them to the marinade. Ensure the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for optimal flavor.
Cooking the Curry
- 3
Sauté Onions
In a large skillet or pot, melt the butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent and golden brown, approximately 5-7 minutes.
- 4
Cook the Chicken
Add the marinated chicken (along with the marinade) to the skillet. Cook for about 10 minutes, stirring occasionally, until the chicken is browned and cooked through.
- 5
Add Tomatoes and Spices
Pour in the pureed tomatoes, and add the chili powder and sugar. Stir well to combine and let it simmer for 10 minutes.
- 6
Finish with Cream
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer for an additional 5 minutes, allowing the flavors to meld.
- 7
Garnish and Serve
Remove from heat, garnish with chopped cilantro, and serve hot with rice or naan.
