Cheap Butter Chicken
ID: d023db8e...
A highly simplified, budget-friendly version of the classic Indian butter chicken that doesn't compromise on flavor. By condensing the spices and streamlining the cooking process, this recipe delivers a rich, creamy, and deeply savory curry at a fraction of the restaurant cost.
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🍳 Cooking Flow
Marinate chicken thighs in yogurt, garam masala, and salt for at least 30 minutes. → Sear marinated chicken pieces in batches until browned, then set aside. → Sauté onions, ginger, and garlic, then stir in dry spices and toast until fragrant. → Pour in crushed tomatoes and water, simmer to reduce, blend until smooth, and cook through with the chicken. → Finish the curry by stirring in heavy cream, then emulsify with unsalted butter off-heat.
Cooking Steps
Brief Cooking Order
Marinate chicken thighs in yogurt, garam masala, and salt for at least 30 minutes. → Sear marinated chicken pieces in batches until browned, then set aside. → Sauté onions, ginger, and garlic, then stir in dry spices and toast until fragrant. → Pour in crushed tomatoes and water, simmer to reduce, blend until smooth, and cook through with the chicken. → Finish the curry by stirring in heavy cream, then emulsify with unsalted butter off-heat.
Introduction
A highly simplified, budget-friendly version of the classic Indian butter chicken that doesn't compromise on flavor. By condensing the spices and streamlining the cooking process, this recipe delivers a rich, creamy, and deeply savory curry at a fraction of the restaurant cost.
Step 1
In a medium bowl, whisk together 1 cup of full-fat yogurt, 1 tablespoon of garam masala, and 1 tablespoon of kosher salt until thoroughly combined.
Step 2
Slice 1.5 pounds of boneless skinless chicken thighs into even, bite-sized pieces about 1 inch thick.
Step 3
Toss the sliced chicken into the yogurt marinade. Mix until thoroughly coated, cover with plastic wrap, and let marinate in the refrigerator for at least 30 minutes (ideally overnight).
Step 4
Heat 2 tablespoons of vegetable oil in a large deep pan over medium-high heat. Add the marinated chicken in batches to avoid overcrowding.
Step 5
Sear the chicken for 2 to 3 minutes per side until golden brown and lightly charred, then transfer to a tray and set aside (do not cook completely through).
Ingredients List
Important Notes
Marinating the chicken is highly recommended; even just 30 minutes yields significantly more tender and flavorful chicken than skipping it.
When searing the chicken, work in batches. Overcrowding the pan lowers the temperature and steams the chicken instead of browning it.
Toasting the dry spices in the hot oil and aromatics is a key step that blooms their fat-soluble flavor compounds.
Always melt the butter off-heat while stirring continuously to ensure proper emulsification into a silky, cohesive sauce.
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