tupikechakula
Butter chicken is the Beyoncé of curries—rich, smooth, and always stealing the spotlight. Whether you’re cozying up on a rainy day or feeding a hungry crowd, it never disappoints. And this recipe? It’s a no-fuss, flavour-packed game changer. We’re talking creamy, spiced goodness with a hint of zing, all ready in under an hour. Let’s get saucy!
Serves 2
🧈 You’ll Need:
- 2 tbsp butter or ghee
- 350g boneless chicken thighs, diced
- 1 medium onion, finely chopped
- 1 tbsp ginger & garlic paste
- ½ tsp chilli flakes (optional, but recommended for a kick!)
- 1 tsp dried coriander seeds (or a handful of fresh coriander at the end)
- ½ tsp cumin (seeds or powder, your call)
- ¼ tsp black pepper
- 1 tsp paprika
- 1 tbsp lemon juice
- ½ cup plain yoghurt
- 1 tbsp chicken curry masala
- 1 diced bell pepper (red, yellow, or green—pick your vibe)
- 1 cup blended tomatoes
- 1 tbsp tomato paste
- Salt to taste
- Fresh coriander to garnish
👩🏾🍳 Let’s Cook:
- Heat butter in a pan on medium.
- Sauté onions until golden and whispering sweet nothings.
- Add ginger-garlic paste and fry till golden and fragrant.
- Drop the heat to low and stir in chilli flakes, coriander, cumin, paprika, pepper, and curry masala. Give it a minute to get to know each other.
- Add chicken and stir-fry until it’s coated, golden, and no longer watery—about 4–5 minutes.
- Stir in blended tomatoes and tomato paste. Cook until the oil peeks through (you’ll know).
- Add yoghurt, stir well, and let it simmer low and slow for 3 minutes.
- Add lemon juice and diced pepper. Simmer for one last minute.
- Kill the heat. Let it rest for 10 mins—trust me, this is where the magic happens.
- Garnish with fresh coriander, serve with fluffy rice or chapos, and devour.
This recipe is all about bringing restaurant-level comfort food to your kitchen—minus the faff. Bookmark it, share it, and don’t be surprised when people start calling you the butter chicken whisperer.
Enjoy when you try it 😋
