Thai Food Made Easy | BUTTER CHICKEN
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Butter Chicken

Butter Chicken

Serving: 1-2

Ingredients for marinated chicken:

220 gram                               Chicken thigh-cut in chunks

1 teaspoon                             Curry powder

1 teaspoon                             Garam Masala powder

1/2 teaspoon                          Ground paprika

1/2 teaspoon                          Light brown sugar

1/2 teaspoon                          Fish sauce

50 ml                                     Thai coconut milk 

Ingredients for curry:

40 gram                                 Salted butter 

140 gram                               Cooked potatoes-chunky cut

170 ml                                   Thai coconut milk

1 clove                                   Garlic-peeled and chopped

1/2 teaspoon                           Thai red curry paste

1/2 teaspoon                           Fish sauce

1/2 teaspoon                           Oyster sauce

1/4 teaspoon                           Light brown sugar

1/4 teaspoon                           Cider vinegar


-Mix all the marinating ingredients together and leave it for at least 1 hour. Even better over night.

-Pre-heat the oven at 200 Celsius.

-Grilled the marinated chicken until it turns slight charcoal outside. Bake for further 10 minutes.

-In the meantime, gently fry the garlic and red Thai curry paste in the butter until all the ingredients infused.

-Add the coconut milk, fish sauce, oyster sauce, light brown sugar. Bring it to boil and simmer for further 10 minutes.

-Add the cider vinegar, cooked potatoes and baked chicken. Bring it to boil and serve with a fluffy Basmati rice.



-This is Butter chicken with Thai twist. It has got dry and wet spices which create such a beautiful element to the usual Butter Chicken. Check my other mild chicken curry by click the link here Thai Yellow Curry.

-Click here for high-quality Thai products: Thai Food Hamper: It is great for X’ mas present too.

Butter Chicken

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