Oh curry, where have you been all my life? The combination of cream, spices and chicken makes my mouth so happy. I was first introduced to this delicious dish by my husband while we were dating, let’s just say it was love at first bite. I have since had my fair share of curry in places all over the world. Seattle, New York City, London, you name it! It never seems to get old! Also, here’s a little secret for you. If you ever pass by a hole in a wall restaurant tucked away in an alley, get curry there! Trust me, you won’t regret it! The hole in a wall restaurants always seem to make the BEST curry.
I’m guilty to say that this is my second time posting a curry recipe, but I am not sorry because this recipe is so good! Seriously though, if you haven’t tried Indian curry, you need to make this. For dinner. Tonight. Or tomorrow night…
If you’ve made my tikka masala curry recipe, you may be wondering what the difference is between that and butter chicken (at least I wondered!). Butter chicken is rich, creamy and buttery and can be made as mild or spicy as you prefer, the dish originates from India and Pakistan. Tikka masala on the other hand uses more spices and less butter and was created in the UK.
The cream, butter and yogurt meld so well with the spices in this curry. It is so good! Also, naan bread is the perfect companion to this dish, so keep an eye out for my recipe!
- ½ cup plain yogurt
- 1 Tbsp lemon juice
- 1 tsp tumeric powder
- 2 tsp garam masala (see notes)
- ½ tsp pure chili powder
- 1 tsp ground cumin
- 1 tbsp fresh grated ginger or ¼ tsp powdered ginger
- 2 garlic cloves, crushed
- 3 chicken breasts, cut into small pieces
- 3 tbsp butter
- 8 oz can of tomato sauce
- 1 Tbsp sugar
- 1¼ tsp salt
- 1 cup whipping cream
- Add the marinade ingredients to a bowl. Mix in the chicken, cut into small pieces, until the chicken is completely covered. Cover and refrigerate overnight.
- In a large frying pan, heat the butter over high heat until melted. Add in the marinated chicken and cook until the chicken is cooked through (the chicken will no longer be pink.
- Add the tomato sauce, sugar and salt. Turn the heat down low and simmer the curry for 20 minutes. Add more salt as needed. Stir in the cream and remove from heat (if the curry gets to runny, add a couple of teaspoons of corn starch).
- Serve with rice and naan bread.