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Butter Chicken Curry Recipe

Butter chicken curry

Yuka
Butter chicken curry is one of the most famous dishes in Indian restaurants I would say. Deep, rich tasting curry eaten with naan or rice.
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 307.59 kcal

Ingredients
  

  • 400 g boneless chicken thigh
  • 1 teaspoon salt
  • 2 teaspoon minced garlic HERE to buy
  • 1/3 large onion 1/3 is about 75-90 g (Change depending on how many Serving you set)
  • 10 g unsalted butter
  • 250 g water
  • 350 g tomato juice
  • 2 Tablespoon ketchup
  • 1 Tablespoon shredded cheese
  • 1 teaspoon sugar
  • 1 teaspoon bouillon HERE to buy
  • 150 ml whole milk
  • 25 g Japanese curry roux HERE to buy
  • 10 g unsalted butter

Options to eat with

  • cooked Japanese rice HERE is how to cook
  • Naan HERE is how to cook

Instructions
 

  • Gather all the ingredients.
  • Cut the chicken thighs into 1 inch chunks and season lightly with salt.
    butter chicken curry
  • Cut onion into 1/2 inch wedges.
  • Use a medium size pan and set to medium heat. Cook the chicken until both sides are cooked.
  • After chicken is cooked, move them to a bowl. In the same pan, add cut onion, 10g butter, and minced garlic and cook on medium-low heat. Cook until the onion gets soft and clear.
  • After onion is cooked, add cooked chicken back, water, tomato juice, ketchup, shredded cheese, sugar, and bouillon. Cook for 40 minutes with low heat.
    butter chicken curry 5
  • After 30 minutes, check if the water is absorbed. If there's still too much water, cook another 20 minutes.
  • Add milk, Japanese curry roux, and 10g butter and cook for 10 minutes.
  • Let's serve! You can eat it with cooked rice, or naan!
    butter chicken curry

Nutrition

Calories: 307.59kcalCarbohydrates: 13.72gProtein: 27.18gFat: 16.32gSodium: 1535.23mgFiber: 1.01gSugar: 8.41g
Keyword chicken, curry
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