The Indian Curry Everyone Should Know How To Cook

Making Authentic Indian butter chicken is super easy and makes a great dinner any night of the week. You can even freeze it or make it ahead as a delicious meal prep option. You can choose to make it spicy or not so that kids and those sensitive to spice can also enjoy this Punjabi legendary dish. A true curry for everyone.

Marinated chicken
• 750 g (1 ½ lbs) chicken thighs boneless skinless
• 35 g (2 tbsp) — garlic paste & ginger paste
• 10 g (1 ½ tbsp) — garam masala
• 6 g (1 tsp) — salt
• 15 g (1 tbsp) — lemon juice
• 80 grams or 1/3 cup full fat Greek yogurt
• 15 g (1 tbsp) — ghee (for frying)

Curry sauce
• 250 g (1 ½ cups) — finely diced onion
• 1 whole (8 g) — chili, optional
• 35 g (2 tbsp) — garlic & ginger paste
• 50 g (3 tbsp) — tomato paste
• 400 g (1 ⅔ cups) — tinned chopped tomatoes
• 125 g (½ cup) — water
• 400 g (1 ⅔ cups) — whipping cream 35% fat
• 13 g (2 tbsp) — garam masala
• 2 g (1 tsp) — turmeric
• 2 g (1 tbsp) — fenugreek leaves
• 50 grams ( 2-3 tbsp) butter
• 12 g (2 tsp) — salt
• 6 g (1 tsp) — sugar
• 15 g (1 tbsp) — lemon juice
• 5 g (1 tsp) — liquid smoke

🌿 Garam masala blend
• 40 g (5 tbsp) — coriander seeds
• 18 g (3 tbsp) — whole cloves
• 10 g (2 tbsp) — fennel seeds
• 5 g (1 tbsp) — black peppercorns
• 3 sticks (9 g) — cinnamon
• 4–6 leaves (2 g) — bay leaves
• 2 g (1 tbsp) — mace
• 3 pods (1.5 g) — black cardamom
• 5 g (1 tbsp) — green cardamom
• 3 each (2 g) — star anise
• 1 each (3 g) — nutmeg

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