Grammy's Kitchen · Chicken Curry · Butter Chicken
One of 59 chicken curry recipes we measured
from therecipecritic.com
2 cooks on therecipecritic.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 59.
| this recipe | typical | |
|---|---|---|
| liquid | 53% | 58% |
| fat | 12% | 4% |
| aromatics | 8% | 18% |
| sweetener | 2% | 0% |
| salt | 2% | 1% |
| vegetables and beans | 18% | 26% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds boneless skinless chicken thighs, (cut into 1-inch pieces) |
| 122 g | 1/2 cup plain whole-milk yogurt |
| 12 g | 2 tablespoons garam masala |
| 2 g | 1 teaspoon cumin |
| 4 g | 2 teaspoons coriander |
| 1 teaspoon tumeric | |
| 6 g | 2 garlic cloves, (minced) |
| 4 g | 2 teaspoons fresh ginger, (minced) |
| 1/2 lemon, (juiced) | |
| 12 g | 2 teaspoons kosher salt |
| 27 g | 2 tablespoons olive oil |
| 49 g | 3 tablespoons tomato paste |
| 122 g | 1/2 cup tomato sauce |
| 57 g | 1/4 cup butter |
| 13 g | 1 tablespoon brown sugar, (or to taste) |
| 238 g | 1 cup heavy cream |
Method: 6 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Absolutely delicious! The family loves this recipe so much we have to double it every time I make it so we have leftovers. You can also substitute extra form tofu for the chicken. Works well.” — a cook, 5.0★
“Great recipe! Question: Why marinate no longer than 12 hours?” — a cook, 5.0★