Main ingredients 🥩
chicken thighbutteronionmilkcurry powdertomato pasta saucegochugaruminced garlic
Solo Cooking God Butter Chicken Curry
An Indian-style butter chicken curry made by stir-frying chicken meat and onion in butter, then mixing with curry powder, tomato sauce, and milk.
🙋 Recommended for
- ⭐ Those who want to enjoy a mild, savory Indian-style curry at home instead of regular curry.
- ⭐ Those looking for a moist and hearty one-bowl meal using chicken thighs.
- ⭐ Those seeking to stimulate their appetite with the unique combination of tomato sauce and curry.
Ingredients needed 🛒2 servings
- 450g boneless chicken thigh
- a little cooking oil
- a little salt
- a little pepper
- 1 piece butter (about 15-20g)
- 1/2 onion
- 2 cups milk
- 2 tbsp yellow curry powder
- 2 tbsp tomato pasta sauce
- 1 tbsp gochugaru
- 1 tbsp minced garlic
Recipe 🍳
- Rinse the chicken thighs lightly under running water and cut into bite-sized pieces.
- Add cooking oil to a pan and place the trimmed chicken in it. Season with salt and pepper, and cook until golden brown on both sides.
- When the chicken is cooked, add 1 piece of butter for a rich flavor and cook until fully melted.
- Add the finely chopped onion generously and sauté together until the onion surface turns brown.
- Once the onion is golden, pour in 2 cups of milk for a creamy curry base.
- Then add 2 tbsp curry powder, 2 tbsp tomato pasta sauce, 1 tbsp gochugaru, and 1 tbsp minced garlic. Stir well to dissolve the seasonings without lumps.
- Over low heat, gently stir the sauce and simmer for 2-3 minutes until it thickens to a jam-like consistency.
- Place rice into a bowl, top with the finished curry, and optionally sprinkle with parsley powder to taste.
- Cut chicken into bite-sized pieces, season with salt and pepper, and cook in a pan until golden.
- Add butter and onion and stir-fry, then mix in milk, curry powder, tomato sauce, gochugaru, and garlic to make the sauce.
- Simmer over low heat for 2-3 minutes, then serve with rice.
Cooking tips 💡
- The more the onion is caramelized by sautéing well, the deeper the sweetness and umami of the curry become.
- If the curry becomes too thick, add more milk; if too thin, add a little more curry powder to achieve the desired consistency.
- Butter can burn easily, so it's best to add it when the chicken is almost cooked to infuse the flavor.
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