A simple butter chicken curry recipe modified for two from Josh Weissman’s YouTube Channel

Original Recipe →

Ingredients

Marinade

• 160g full-fat yogurt
• 10g garam masala
• 10g kosher salt
• 2 Chicken Breasts

Curry

• 30g vegetable oil

• 1 white onion

• 2-inch knob of ginger

• 6 cloves of sliced garlic

• 8g paprika

• 9g ground cumin

• 14g garam masala

• 10g turmeric powder *optional

• 400g can of crushed tomatoes

• 160ml water

• 240ml heavy cream

• 28g unsalted butter

• Salt and pepper to taste

• Rice + Corriander

Marinade

1. Mix the yoghurt, garam masala and salt in a bowl
2. Chop the chicken into 1 inch piece and place and coat in the marinade bowl.
3. Leave to rest covered in cling film for 30 minutes+ (up to overnight)

The Curry

1. In a non stick pan heat some vegetable oil over medium / high heat
2. Add the chicken to pan to sear - cook it quickly, but not all the way through (yet)
3. Remove the chicken from the pan and leave to rest for a minute.
4. Dice the onion and finely dice the ginger and add to the pan
5. Add the 6 cloves of sliced garlic
6. Add water to the pot if necessary to get the fond off the bottom.
7. Cook for 3 minutes until vegetables or soft.
8. Add all the spices to the mix. Cumin (9g), Garam Masala (14g), Paprika (8g), Tumeric (10g) and cook for a further 2 minutes.
9. Add the can of tomatoes, then add the water
10. Let it simmer for 5-8 minutes until it’s reduced by 30%
11. Add the chicken back to the pan - let it simmer for another 3-5 minutes
12. Add the 250ml of cream.
13. Turn off the heat and add the 28g butter - keep the curry moving to helpemulsify the butter correctly.

Meanwhile cook the rice and serve together.