Quick Butter Chicken Curry
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 6 chicken thighs, deboned and skin and excess fat removed
- 29.58 ml tandoori masala, spice mixture
- 59.16 ml oil
- 1 onion, diced
- 14.79 ml garlic, minced
- 59.14-118.29 ml butter
- 425.24 g tomato sauce
- 354.88-473.18 ml heavy cream
- 4.92 ml cayenne powder
- 4.92 ml garam masala, spice mixture
- 4.92-9.85 ml sugar
- 4.92 ml salt
- 2.46 ml turmeric
directions
- Cut the chicken thighs into bite-size pieces and place in a mixing bowl. Add 2 Table. tandoori masala spice mixture to the chicken and stir to blend. Set aside.
- In a large nonstick frying pan put the oil and heat over medium-high heat.
- When the oil is hot, add the onion and stir-fry until the onion is golden.
- Add the garlic and stir one minute.
- Add the chicken pieces to the pan and the butter and cook until you get some brown spots on the chicken. Flip the chicken over occasionally with a spatula.
- In a mixing bowl put the tomato sauce, 1 1/2 cups heavy cream, cayenne, garam masala, sugar, salt and turmeric. Stir until everything is well mixed.
- When the chicken is cooked throughout, add the sauce from the mixing bowl and stir to blend. Reduce heat to medium or medium-low.
- At this time, you may check to see if you want to add 1/2 cup or so more of the cream.
- Check for salt. If desired, add a little more of the tandoori masala spice mixture to the sauce.
- Heat only until the sauce is just hot, stirring frequently.
- Can be eaten with either Indian bread or rice.
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RECIPE SUBMITTED BY
Andtototoo
United States
I like to eat a variety of food so have lots of different kinds of recipes that I have added and reviewed. Probably the favorite foods that I have reviewed are the ones with Nutella in the ingredients.