Joshua Weissman Butter Chicken

Joshua Weissman Butter Chicken
By The Cooking World, Editorial Staff
January 13, 2023

Joshua Weissman 2 Dollar Butter Chicken Recipe

We couldn't end our week dedicated to YouTube without bringing you a recipe from one of our favorite YouTube channels. We get you Joshua Weissman Butter Chicken as a final week's recipe.

Even made-at-home curry can be expensive and complex to make. To make a curry assessable for everyone, Joshua came up with a recipe that maximizes the flavor while saving you money.

PREP TIME
15 minutes
COOK TIME
25 to 30 minutes
serves
6

Ingredients

For the Chicken

240 g (1 cup) full-fat yogurt
15 g (1 tablespoon) garam masala
15 g (1 tablespoon) kosher salt
680 g (1½ lbs) boneless, skinless chicken thighs

Butter Chicken Curry

30 g (2 tablespoons) vegetable oil
1 yellow onion, diced
5 cm (2-inch) knob of ginger, finely diced
6 cloves of sliced garlic
Salt and pepper to taste
8 g (2 teaspoons) paprika
9 g (2 teaspoons) ground cumin
15 g (1 tablespoon) garam masala
6 g (1½ teaspoons) turmeric powder, optional
1 x 396 g (14oz) crushed tomatoes
160 g (2/3 cup) water
240 g (1 cup) heavy cream
28 g (2 tablespoons) unsalted butter
Steamed rice
Fresh cilantro

Special Equipment

Medium Bowl
Large Pan
Measuring Spoons
Measuring Cups
Digital Scale

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Instructions

  1. In a medium bowl, whisk together yogurt, garam masala, and salt.
  2. Toss with sliced chicken thighs until fully coated. Cover and marinate for 30 minutes or overnight.
  3. In a large pan, heat vegetable oil over medium-high heat until shimmering hot.
  4. Add chicken in batches and sear 2-3 minutes on each side. Set to side once done.
  5. Lower the same pan to medium heat, add a touch of more oil along with diced onions, diced ginger, sliced garlic, and season to taste with salt and pepper. Mix and stir, sauteing for 2-3 minutes or until softened.
  6. Add in spices (turmeric powder optional) and stir together until spices have toasted for 1-2 minutes.
  7. After toasting, add in crushed tomatoes and water then stir until incorporated over medium heat. Let simmer for 5-8 minutes until the sauce has reduced.
  8. Once reduced, add chicken back to the pan mixing into the sauce and let simmer for 3-5 minutes.
  9. Add in heavy cream stirring until thickened and incorporated. Bring up to a light simmer before reducing heat to low and simmering for no longer than 3-4 minutes. Stir often.
  10. Turn off the heat and continuously stir in unsalted butter until melted. Season to taste with salt.
  11. Plate in a shallow bowl with steam rice and topped with cilantro.

Tags

Joshua Weissman
Recipes
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