The 2 Dollar Curry (Butter Chicken) | But Cheaper
About this recipe
This Butter Chicken recipe is all about delivering that classic curry flavor without breaking the bank. Joshua Weissman simplifies the traditional dish, making it accessible and affordable while ensuring it remains delicious.
With a focus on maximizing flavor and minimizing costs, this version of Butter Chicken uses basic ingredients and straightforward techniques, making it perfect for a quick weeknight dinner.
Ingredient notes
- The recipe calls for 240g of full fat yogurt, which is essential for marinating the chicken and adding creaminess to the sauce.
- You can use smoked or regular paprika, depending on your preference; both will work well in this dish.
Tips from Joshua Weissman’s video
- Marinating the chicken for at least 30 minutes (or ideally overnight) significantly enhances the flavor, so don't skip this step if you can help it.
- Searing the chicken in batches prevents overcrowding in the pan, allowing for better browning and flavor development.
- When cooking the onions, ginger, and garlic, scraping the bottom of the pan helps incorporate the flavorful bits left from searing the chicken.
Good to know
- How long does it take to make this Butter Chicken?
- The total time for this recipe is about 1 hour, including marinating time.
- Can I skip the marinating step?
- You can skip the marinating step, but marinating the chicken makes a flavor difference.
- What can I use instead of heavy cream?
- The recipe specifically calls for heavy cream, but no alternative is mentioned in the video.
No life story here — the video and the recipe are the whole point. All credit to Joshua Weissman: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a medium-sized bowl, add 240g of full fat yogurt, 15g of garam masala, and 15g of kosher salt. Whisk together until thoroughly combined.
- 2
Slice 680g of boneless skinless chicken thighs into bite-sized pieces about one inch thick. Toss the chicken into the yogurt mixture until thoroughly coated. Cover with plastic wrap and let marinate for at least 30 minutes, ideally overnight.
- 3
In a large deep pan or medium-sized pot, heat 30g of vegetable oil over medium-high heat. Once shimmering, add the marinated chicken in batches to avoid overcrowding. Sear for 2-3 minutes until golden brown, then flip and sear the other side for another 2 minutes.
- 4
Once all the chicken is browned, clear the pan and add a touch more oil. Lower the heat to medium and add 1 diced yellow onion, a 2-inch knob of finely diced ginger, and 6 sliced cloves of garlic. Season with kosher salt and black pepper. Cook and stir for about 3 minutes until softened, scraping the bottom of the pan.
- 5
Add 8g of smoked or regular paprika, 9g of ground cumin, 14g of garam masala, and 6g of turmeric powder (optional). Stir and let the spices toast for 1-2 minutes until fragrant.
- 6
Add a 14 oz can of crushed tomatoes to the pan, swirling 160ml of water in the can to rinse it out, then add that to the pan as well. Stir until incorporated and let simmer for 5-8 minutes until the sauce has reduced by about 30% and thickened.
- 7
Add the browned chicken back to the pan, distributing it throughout the sauce. Let it simmer for another 3-5 minutes until the chicken is cooked through.
- 8
Pour in 240ml of heavy cream and stir to combine. Bring to a light simmer, then reduce the heat to low and let it simmer for 3-4 minutes, stirring often.
- 9
Turn off the heat and stir in 28g of unsalted butter, continuously stirring until it emulsifies into the sauce. Adjust salt levels if needed.
Heads up — we had to guess a little:
- The marinating time is inferred as 'ideally overnight' but can be skipped.
Credit where it’s due: this recipe was transcribed from Joshua Weissman’s original video on YouTube. Follow them there — it’s their dish.
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