5-Ingredient Indian Butter Chicken Curry

Ingredients

• id: chicken_thighs metric: 800g imperial: 1.75 lb name: boneless chicken thighs, cut into chunks

• id: butter_chicken_paste metric: 4 tbsp imperial: 4 tbsp name: butter chicken curry paste

• id: crushed_tomatoes metric: 400g can imperial: 14 oz can name: crushed tomatoes

• id: coconut_cream metric: 400ml can imperial: 14 fl oz can name: coconut cream

• id: butter metric: 60g imperial: 4 tbsp name: unsalted butter

Instructions

1. Cut the {chicken_thighs} into bite-sized chunks and season with salt and pepper. Heat 2 tablespoons of {butter} in a large heavy-bottomed pot over medium-high heat.

2. Add the chicken pieces and cook for 5-6 minutes until golden brown on all sides. The chicken doesn't need to be fully cooked at this stage as it will finish cooking in the sauce.

3. Add the {butter_chicken_paste} to the pot and stir for 1-2 minutes until fragrant and the oils start to separate. This develops the deep, complex curry flavours.

4. Pour in the {crushed_tomatoes} and {coconut_cream}, stirring to combine. Bring to a gentle simmer, then reduce heat to low and cook for 20-25 minutes until the chicken is tender and the sauce has thickened.

5. Stir in the remaining {butter} for extra richness and glossy finish. Taste and adjust seasoning with salt if needed - the curry should be rich, creamy, and mildly spiced.

6. Let rest for 5 minutes before serving to allow the flavours to meld. The sauce should coat the chicken beautifully and have a velvety, restaurant-quality texture.

Tips

Chicken Cut Choice: Thighs stay juicier than breast meat and won't dry out during the longer cooking time. Leave some fat on for extra flavour.

Curry Paste Quality: Use a good-quality butter chicken paste from the international aisle. Brands like Patak's or Sharwood's work well for authentic flavour.

Creaminess Factor: Full-fat coconut cream creates the signature rich texture. Light coconut milk can be substituted but will be less indulgent.

Spice Level: Butter chicken is traditionally mild and family-friendly. Add a pinch of chilli powder if you prefer more heat.

Make-Ahead Friendly: This curry improves overnight and can be made 1-2 days ahead. Reheat gently, adding a splash of water if needed.

Serving Suggestions: Serve over basmati rice with warm naan bread and a dollop of cooling yogurt. Fresh coriander leaves make a beautiful garnish.