Name: Butter Chicken Curry
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: indian
Ingredients: 1 as recipe Tomatoes; 1 as recipe Heavy cream; 1 as recipe Red bell peppers; 1 as recipe Onions; 1 as recipe Yellow bell peppers; 1 as recipe Ata rodo (scotch bonnet pepper ); 1 as recipe Salt; 1 as recipe Smoked. Paprika; 1 as recipe Seasoning cubes; 1 as recipe Cinnamon sticks; 1 as recipe Chicken breast or thigh; 1 as recipe Cashew nuts; 1 as recipe Butter; 1 as recipe Bayleaf; 1 as recipe Unsweetened Greek yoghurt

Step-by-step

Mise en place: prep all ingredients before heat. People tend to confuse butter chicken curry for curry, the difference is Compare
Build base flavor first. For this stew & sauce, this means blooming spices in fat.
Combine, balance salt and acid, taste at every stage. Adjust to your palate.
Rest, plate per the plating guidance below, and serve immediately.

Cook's tip

From Hilda Baci's Record Breaking Online Class.

Storage

Refrigerate leftovers in an airtight container up to 3 days. Reheat gently to preserve texture.

Freezer: Most cooked dishes freeze 1-2 months. Cool fully before freezing in flat portions.

Plating & presentation

How to plate this dish like a pro

Spoon over rice or starch already plated. Drape protein on top. Bright acid (lemon or lime) just before serving.

Common mistakes

What to avoid

1Skipping the sear. Caramelized surface = layered flavor under the simmer.
2Too much liquid. Stew should reduce, not swim. Adjust during cook.
3Single-salting. Cuts of meat take salt differently before vs after braising. Layer it.

Ingredient swaps