The sweetness of roux and tomato is absolutely perfect! This authentic butter chicken curry will have you reaching for more rice. The chicken stays juicy and tender—just like restaurant quality!
Ingredients
2 servings- Chicken thigh1
- Onion1
- Garlic (tube)1 cm
- Butter20g
- ★Water200ml
- ★Canned tomatoes (diced)1 can (400g)
- ★Ketchup2 tbsp
- ★Parmesan cheese1 tbsp
- ★Sugar1 tsp
- ★Chicken bouillon (granulated)1 tsp
- Milk150ml
- ★Curry roux (store-bought)about 25g
Directions
50 min- 1
Cut the chicken thigh into bite-sized pieces and season with salt. Place skin-side down in a skillet and cook until the skin is crispy. Once both sides are well-browned, remove from the skillet.
- 2
In the same skillet, add 10g butter, 1 cm garlic tube, and 1 sliced onion. Sauté until the onion is softened.
- 3
Return the chicken to the skillet, add the ★ seasonings, and simmer over low heat for about 30 minutes.
- 4
Add 150ml milk, about 25g curry roux, and 10g butter. Simmer for another 10 minutes and serve.
Tips
Don't worry if the chicken isn't fully cooked initially—it will cook through during the simmering. Adjust the amount of curry roux to about 25g based on package recommendations. For a more authentic flavor, add 1-2 tsp of curry powder.
Nutrition
Per serving- Calories520 kcal
- Protein32 g
- Fat22 g
- Carbs45 g
- Sodium1.8 g
The sweetness of roux and tomato is absolutely perfect! This authentic butter chicken curry will have you reaching for more rice. The chicken stays juicy and tender—just like restaurant quality!
Ingredients
2 servings- Chicken thigh1
- Onion1
- Garlic (tube)1 cm
- Butter20g
- ★Water200ml
- ★Canned tomatoes (diced)1 can (400g)
- ★Ketchup2 tbsp
- ★Parmesan cheese1 tbsp
- ★Sugar1 tsp
- ★Chicken bouillon (granulated)1 tsp
- Milk150ml
- ★Curry roux (store-bought)about 25g
Directions
50 min- 1
Cut the chicken thigh into bite-sized pieces and season with salt. Place skin-side down in a skillet and cook until the skin is crispy. Once both sides are well-browned, remove from the skillet.
- 2
In the same skillet, add 10g butter, 1 cm garlic tube, and 1 sliced onion. Sauté until the onion is softened.
- 3
Return the chicken to the skillet, add the ★ seasonings, and simmer over low heat for about 30 minutes.
- 4
Add 150ml milk, about 25g curry roux, and 10g butter. Simmer for another 10 minutes and serve.
Nutrition
Per serving- Calories520 kcal
- Protein32 g
- Fat22 g
- Carbs45 g
- Sodium1.8 g
Tips
Don't worry if the chicken isn't fully cooked initially—it will cook through during the simmering. Adjust the amount of curry roux to about 25g based on package recommendations. For a more authentic flavor, add 1-2 tsp of curry powder.