Kim Jin-soon's Butter Chicken Curry
A curry upgraded with butter, milk, and tomato sauce added to store-bought curry powder for an exotic flavor
Ingredients needed 2 servings
Recipe
Cooking tips
- Pan-fry the chicken thigh skin-side down first to render the fat, which eliminates any gamey smell and enhances the savory flavor.
- Using milk and tomato sauce instead of water creates the signature creamy, tangy-sweet flavor of butter chicken curry.
- Adjust the amount of gochugaru to control the level of spiciness to your taste.
Recommended for
- Those who want to make a restaurant-style curry with store-bought curry powder at home.
- Those who love Indian butter chicken curry rich with buttery and milky flavors.
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