Grammy's Kitchen · Chicken Curry · Butter Chicken
One of 171 chicken curry recipes we measured
from cafedelites.com
569 cooks on cafedelites.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 45% | 47% |
| fat | 7% | 3% |
| aromatics | 24% | 17% |
| sweetener | 2% | 0% |
| salt | 2% | 1% |
| vegetables and beans | 50% | 24% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 794 g | 28 oz boneless and skinless chicken thighs or breasts (cut into bite-sized pieces) |
| 122 g | 1/2 cup plain yogurt |
| 13 g | 1 1/2 tablespoons garlic (minced ) |
| 6 g | 1 tablespoon ginger (minced, or finely grated) |
| 4 g | 2 teaspoons garam masala |
| 2 g | 1 teaspoon turmeric |
| 2 g | 1 teaspoon ground cumin |
| 3 g | 1 teaspoon red chili powder (recommend Kashmiri) |
| 6 g | 1 teaspoon salt |
| 27 g | 2 tablespoons olive oil |
| 28 g | 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil) |
| 150 g | 1 large onion (sliced or chopped) |
| 13 g | 1 1/2 tablespoons garlic (minced) |
| 6 g | 1 tablespoon ginger (minced or finely grated) |
| 3 g | 1 1/2 teaspoons ground cumin |
| 3 g | 1 1/2 teaspoons garam masala |
| 2 g | 1 teaspoon ground coriander |
| 397 g | 14 oz crushed tomatoes |
| 3 g | 1 teaspoon red chili powder (adjust to your taste preference (use Kashmiri)) |
| 8 g | 1 1/4 teaspoons salt (or to taste) |
| 238 g | 1 cup thickened cream (heavy or evaporated milk to save calories) |
| 12 g | 1 tablespoon sugar |
| 1/2 teaspoon kasoori methi (or dried fenugreek leaves) |
Method: 6 steps, published by cafedelites.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have made this recipe 6 times now, 4 times exactly as written, no substitutions or adjustments, and 2 times with slight variations to see if I could get away without marinating the chicken, or use ground ginger instead of fresh (as I don’t always have fresh ” — a cook, 5★
“I have to say a HUGE thank you for this recipe – I’m not a particularly confident cook, nor am I a fan of (hot spicy) Indian food so it’s not something I’ve ever attempted to make for myself. The current situation of being isolated and staying home means I’ve ” — a cook, 5★