Get restaurant-quality flavor without any special seasonings! This butter chicken curry is easy to make with milk and lemon juice. The perfect balance of sweetness, acidity, and spice makes it incredibly addictive. This is a perfected curry recipe that's easy to make at home.
Ingredients
Main Ingredients (3 servings)
- Chicken thigh 1 piece (300g)
- Rice (approx. 150g)
- Onion 1/2
- Garlic 2 cloves
- Ginger 10g
- Canned whole tomatoes 1 can
Seasonings
- [A] Milk 50ml
- [A] Lemon juice 1 tbsp
- [A] Salt 2 pinches
- [B] Cumin 1 tsp
- [B] Salt 1 pinch
- [B] Oil (approx. 1 tbsp)
- [C] Consommé granules 1 tsp
- [C] Honey 2 tbsp
- [C] Peanut butter 2 tbsp
- [D] Milk 100ml
- [D] Curry powder 1 tbsp (8g)
- [D] Butter 20g
Steps
- In a bowl, mix together 50ml milk, 1 tbsp lemon juice, and 2 pinches of salt until well combined.
- Remove excess skin, fat, and sinew from 1 chicken thigh (300g).
- Use the tip of a knife to remove cartilage from the chicken thigh.
- Pierce the tendons in the chicken thigh with the tip of a knife to break them.
- Pat the chicken thigh dry with paper towels.
- Cut the chicken thigh into bite-sized pieces using a spoon.
- Add the cut chicken to the seasoning mixture made in Step 1 and massage thoroughly to let the flavors penetrate.
- Add drained rice (approx. 150g) to the rice cooker and add water slightly below the 1-go (approx. 150g) line.
- Add 1 tsp cumin, 1 pinch of salt, and 1 tbsp oil, mix well, and cook.
- Finely chop 1/2 onion.
- Grate 2 cloves of garlic (10g) and 10g of ginger.
- Pour 1 can of whole tomatoes into a large bowl and crush them thoroughly with your hands.
- Add 1 tsp consommé granules, 2 tbsp honey, and 2 tbsp peanut butter to the crushed tomatoes and mix well so they dissolve easily.
- Prepare 100ml milk, 1 tbsp (8g) curry powder, and 20g butter separately.
- Add a generous amount of oil (not measured) to a frying pan and sauté the chopped onion over low heat.
- Sprinkle 1 pinch of salt to help it cook faster and sauté until the onion becomes sweet.
- Sauté for 5-6 minutes until the onion turns a caramel color, adding a little water occasionally to prevent burning.
- Add the grated garlic, ginger, and 1 tbsp curry powder to the sweet onion, add more oil (not measured), and stir-fry briefly.
- Once the spices are fragrant, add the marinated chicken and mix well.
- Add the tomato sauce made in Step 13 to the frying pan, using a rubber spatula to scrape it all in.
- Bring to a boil over medium-low heat while stirring. Once boiling, reduce heat to low.
- Simmer for 10 minutes, stirring occasionally to prevent sticking. This is the key! To draw out the chicken's flavor and concentrate the tomato taste, simmer while stirring to prevent the bottom from burning.
- After simmering for 10 minutes, add 20g butter and 100ml milk and bring back to a boil.
- Once it's boiling well, turn off the heat.
- Taste and adjust seasoning by adding salt as needed.
- If it's not sweet enough, add a small amount of consommé granules to adjust. This is the key! Salt takes time to dissolve, so wait about 30 seconds after adding it before tasting to get an accurate saltiness.
- Serve the curry over the cooked rice to complete the dish.
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