11.343 Butter Chicken Curry


13 (Sun) December 2020

Butter Chicken Curry


by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

Highly recommended – can’t wait to try other products in the line.
Boneless chicken thighs, initially seared to make the skins crispy.
For 2 packages of chicken (each 350 grams), I used 2 packets of the curry base (each recommended for 450 grams of meat), plus 2 tablespoons of butter, 600 ml of water. 
Drizzled with plain yogurt, topped with fresh cilantro.

Totally legit.  The curry was rich in garam masala flavor, just the right amounts of salty and spicy, enhanced by hints of char from the seared chicken, brightened with the cilantro.  It was luxuriously creamy in texture, boosted with the chicken fat and yogurt.  To my admittedly novice palate, it seemed as good as any butter chicken that I’ve had in an Indian restaurant.


Basmati rice, steamed with saffron and sweet corn.

(For more details re foods, see WHAT)

(For more details re venues, see WHERE IN KOREA)

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