Butter Chicken Curry

This Butter Chicken Curry is creamy and super flavorful from all of the warm spices, but still mild enough to not overwhelm your tastebuds. This saucy dish is great over a bed of basmati rice, and with the leftover sauce, I love dipping it with naan!

2 tsp garam masala

1 tsp cumin

2 tsp curry powder

1/4 tsp oregano

1/4 tsp Cinnamon

1/2 tsp salt

1.5 lbs chicken thighs

1 onion, cut into chunks

4 cloves minced garlic

1 1/2 tsp grated ginger

2 cups crushed tomatoes

3 tablespoons butter

1 cup coconut milk

  1. In a large bowl, mix together all the spices. Cut the chicken into large chunks and add it to the spices. Mix well to coat each piece of chicken. Allow it to sit and marinate.

  2. In a large pot, add olive oil and onion. Cooked until translucent, then add garlic and ginger. Add the marinated chicken, cook for about 5 min on med-high heat. Add in a bit of water to deglaze the pan.

  3. Add crushed tomatoes and let it continue to cook, letting it get concentrated and caramelized. Stir and simmer 20 min on medium-low heat.

  4. Add butter and coconut milk. Simmer 5-10 more minutes to thicken. Season to taste. Serve over basmati rice and garnish with tomato-cucumber salad and cilantro. Enjoy!

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Dzung