The 2 Dollar Curry (Butter Chicken)

Ingredients

• 1 cup Full-Fat Yogurt (240 g, plain, unsweetened)
• 2 tablespoons Garam Masala (15 g total, divided (1 tbsp for yogurt, 1 tbsp later))
• 1 tablespoon Kosher Salt (15 g, divided)
• 1.5 pounds Boneless Skinless Chicken Thighs (680 g, cut into 1‑inch bite‑size pieces)
• 2 tablespoons Vegetable Oil (30 g, neutral oil)
• 1 medium Yellow Onion (about 150 g, evenly diced)
• 2 inch Fresh Ginger (about 20 g, finely diced (brunoise))
• 6 pieces Garlic Cloves (sliced)
• 2 teaspoons Smoked Paprika (8 g)
• 2 teaspoons Ground Cumin (9 g)
• 1.5 teaspoons Turmeric Powder (6 g, optional for color)
• 14 ounce can Crushed Tomatoes (400 g, good quality)
• 160 milliliters Water (about 2/3 cup, from the tomato can)
• 1 cup Heavy Cream (240 ml, full‑fat)
• 2 tablespoons Unsalted Butter (28 g, cut into cubes)
• to garnish handful Fresh Cilantro Leaves (roughly chopped)

Instructions

1. Make Yogurt Marinade

   In a medium mixing bowl whisk together the full‑fat yogurt, 1 Tbsp garam masala, and 1 Tbsp kosher salt until smooth and fully combined.

   Time: PT2M

2. Prep Chicken

   Trim any excess fat from the chicken thighs, then cut into bite‑size (≈1‑inch) pieces. Toss the chicken pieces in the yogurt mixture until every piece is evenly coated.

   Time: PT5M

3. Marinate

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.

   Time: PT30M

4. Sear Chicken

   Heat 2 Tbsp vegetable oil in a large deep pan over medium‑high heat until shimmering. Working in batches, add the marinated chicken and sear 2‑3 minutes per side until golden brown but not fully cooked. Transfer browned pieces to a plate.

   Time: PT5M

   Temperature: medium-high

5. Sauté Aromatics

   Add a splash more oil if needed, lower heat to medium, then add the diced onion, brunoised ginger, and sliced garlic. Season with a pinch of kosher salt and freshly ground black pepper. Cook, stirring, for about 3 minutes until softened.

   Time: PT3M

   Temperature: medium

6. Toast Spices

   Stir in smoked paprika, ground cumin, the remaining 1 Tbsp garam masala, and turmeric. Toast for 1‑2 minutes, stirring constantly, until fragrant.

   Time: PT2M

   Temperature: medium

7. Build the Sauce

   Add the 14‑oz can of crushed tomatoes and the reserved 160 ml of water (use the can’s liquid). Stir to combine, bring to a gentle simmer, and reduce for 5‑8 minutes until the sauce thickens about 30 %.

   Time: PT8M

   Temperature: medium

8. Finish Cooking Chicken

   Return the browned chicken pieces to the pan, stirring to coat. Simmer for 3‑5 minutes, or until the chicken is cooked through (internal temperature 165°F).

   Time: PT4M

   Temperature: medium

9. Add Cream

   Pour in the heavy cream, stir, and bring to a light simmer. Reduce heat to low and cook for 3‑4 minutes, stirring often, until the sauce is glossy.

   Time: PT4M

   Temperature: low

10. Emulsify Butter

    Stir in the cubed unsalted butter continuously until fully melted and incorporated, creating a silky emulsion.

    Time: PT2M

    Temperature: low

11. Season and Garnish

    Taste the curry and adjust salt if needed. Sprinkle chopped fresh cilantro over the top and serve immediately with steamed rice or naan.

    Time: PT2M

Nutrition Facts

Calories

750

Protein

38 g

Carbohydrates

11 g

Fat

60 g

Fiber

1 g

Ingredient Substitutions

• Instead of Full-Fat Yogurt: Greek yogurt, regular plain yogurt
• Instead of Garam Masala: curry powder
• Instead of Kosher Salt: sea salt
• Instead of Boneless Skinless Chicken Thighs: boneless chicken breast, bone‑in thighs (adjust cooking time)
• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Yellow Onion: white onion, shallot
• Instead of Fresh Ginger: ground ginger (¼ tsp)
• Instead of Garlic Cloves: garlic paste (½ tsp)
• Instead of Smoked Paprika: regular paprika, chipotle powder (½ tsp)
• Instead of Ground Cumin: coriander powder
• Instead of Turmeric Powder: saffron (a pinch)
• Instead of Crushed Tomatoes: diced tomatoes, tomato puree (½ cup)
• Instead of Heavy Cream: half‑and‑half, coconut cream (for dairy‑free)
• Instead of Unsalted Butter: ghee, vegan butter
• Instead of Fresh Cilantro Leaves: fresh parsley

Equipment Needed

• Mixing Bowl
• Whisk
• Knife
• Cutting Board
• Large Deep Pan or Braiser
• Measuring Spoons
• Measuring Cups
• Spatula or Wooden Spoon
• Hand Blender (optional) (optional)

Critical Steps — Do Not Skip

• Marinating the chicken for at least 30 minutes
• Searing the chicken in batches to develop color
• Toasting the spices until fragrant
• Reducing the tomato sauce to the right thickness
• Emulsifying the butter into the cream sauce

Chef Tips from the Video

• Use a good quality full‑fat yogurt; low‑fat yogurts can curdle when heated.
• For extra smoky flavor, add a pinch of smoked chipotle powder with the paprika.
• Finish with a drizzle of ghee instead of butter for a richer mouthfeel.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw before reheating.

Room temperature: Do not store at room temperature; cool to room temp before refrigerating.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• The sauce can be prepared up to step 7, cooled, and refrigerated; reheat and finish with cream and butter when ready to serve.
• Portion the cooked curry into freezer bags for quick meals.

Frequently Asked Questions