Rich and Flavorful Butter Chicken Curry
How to Make Authentic Indian Butter Chicken Curry
Introducing an authentic Indian Butter Chicken Curry recipe, blending tender chicken with the rich, deep flavors of coconut milk. It’s absolutely delicious when served with toasted frozen naan bread for dipping! Enjoy this simple yet luxurious taste at home.
Main Ingredients
- Kitchen of India Butter Chicken Curry Paste 100g (for 4 servings)
- Chicken tenderloin or thigh meat 400g
- 1 medium onion
- 25g butter
- 0.5 Tbsp chili powder
- Olive oil, as needed
- Whole peppercorns, ground, as needed
- 2 Tbsp cooking wine (mirin or sake)
- 1.5 paper cups water (approx. 270ml)
- 1.5 paper cups coconut milk (approx. 270ml)
Optional Additions
- Frozen naan bread
- Plain yogurt
- Frozen naan bread
- Plain yogurt
Cooking Instructions
Step 1
First, let’s introduce the butter chicken curry paste we’ll be using. The 100g pack of ‘Kitchen of India’ Butter Chicken Curry Paste is enough for approximately 4 generous servings.
Step 2
Before adding the coconut milk to the dish, be sure to shake the can well to mix its contents thoroughly. This ensures a smooth and uniform flavor.
Step 3
Cut the chicken tenderloin (or tender chicken thigh meat) into bite-sized pieces. In a bowl, combine the chicken with 2 tablespoons of cooking wine and freshly ground black pepper. Gently mix to coat, then let it marinate for about 10 minutes. This step helps tenderize the chicken and remove any unwanted odors.
Step 4
Thinly slice the onion. Slicing it thinly will help it cook down smoothly and add more flavor when sautéed.
Step 5
Heat a pot over medium heat and add a little olive oil. Add the thinly sliced onions and begin to sauté.
Step 6
Continue to sauté the onions until they become translucent. This process allows the natural sweetness of the onions to be fully released.
Step 7
Once the onions are translucent, add 25g of butter. Sauté them together as the butter melts, allowing it to incorporate fully.
Step 8
As you continue to sauté with the butter, you’ll notice the onions becoming slightly sticky. Keep stirring, allowing the onions to develop a light brown color.
Step 9
Continue to sauté the onions until they turn a deep brown color. This step is crucial for developing the rich and deep flavor of the curry. Be mindful of the heat to prevent burning.
Step 10
Once the onions are deeply caramelized and fragrant, add the marinated chicken pieces to the pot. Continue to stir-fry over medium heat.
Step 11
Sauté the chicken until the surface is just cooked through and turns opaque white. Avoid overcooking, as this can make the chicken tough.
Step 12
Add 0.5 tablespoon of chili powder. Reduce the heat to medium-low and stir quickly to prevent the powder from burning. Sauté just until the spicy aroma is released.
Step 13
After the chicken has been sufficiently sautéed, pour in 1.5 paper cups of water (approx. 270ml) and 1.5 paper cups of coconut milk (approx. 270ml). You can adjust the liquid amount to achieve your desired consistency.
Step 14
Now, add the prepared butter chicken curry paste. Stir well with a spatula or spoon until it’s completely dissolved and lump-free, ensuring it blends smoothly into the sauce.
Step 15
Maintain medium heat and stir continuously with a spatula or spoon as the sauce simmers and thickens to your desired consistency. Be careful to prevent it from sticking to the bottom of the pot.
Step 16
Once the curry has reduced to your preferred thickness, your delicious Butter Chicken Curry is ready! It’s time to enjoy.
Step 17
For the side, heat a non-stick pan without oil. Toast the frozen naan bread on both sides until golden brown and slightly crisp. Freshly toasted naan is perfect for dipping into the curry.
Step 18
Serve the finished curry in a beautiful bowl. For an extra touch of creaminess and flavor, you can dollop a spoonful of plain yogurt on top. Dip the warm naan into the curry or serve it over steamed rice for a truly satisfying meal.
