Korean-Style Butter Chicken is an innovative twist on the classic Indian butter chicken. This fusion dish brings together the creamy, tomato-based curry of butter chicken with the spicy, sweet, and umami-packed flavors of Korean cuisine. The result is a rich, vibrant dish that tantalizes your taste buds and leaves you craving more. Perfect for weeknight dinners or festive occasions, this recipe is a must-try for fans of fusion food.
Why Korean-Style Butter Chicken?
This dish is an exciting blend of two beloved cuisines. By adding Korean elements like gochujang (fermented chili paste) and soy sauce to the buttery richness of Indian butter chicken, you create a unique flavor profile that is creamy, tangy, spicy, and slightly sweet. It’s a meal that appeals to adventurous food lovers looking to explore the best of global cuisines.
Ingredients for Korean-Style Butter Chicken
For the Marinade
- Chicken (boneless, skinless thighs or breast): 500g, cut into bite-sized pieces
- Yogurt: 1/2 cup
- Ginger-Garlic Paste: 1 tbsp
- Gochujang (Korean Chili Paste): 1 tbsp
- Soy Sauce: 1 tbsp
- Salt: To taste
- Black Pepper: 1/2 tsp
- Lemon Juice: 1 tbsp
For the Curry
- Butter: 2 tbsp
- Oil: 1 tbsp
- Onion: 1 large, finely chopped
- Tomatoes: 3 medium, pureed
- Gochugaru (Korean Red Chili Flakes): 1 tsp (optional, for extra heat)
- Cashew Paste: 2 tbsp (soak and blend 10 cashews with water)
- Cream: 1/2 cup
- Soy Sauce: 1 tbsp
- Honey: 1 tbsp
- Salt: To taste
- Coriander Leaves: For garnish
Step-by-Step Recipe for Korean-Style Butter Chicken
Step 1: Marinate the Chicken
- In a large bowl, mix yogurt, ginger-garlic paste, gochujang, soy sauce, salt, black pepper, and lemon juice.
- Add the chicken pieces and coat them well. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
Step 2: Sear the Chicken
- Heat 1 tbsp oil in a pan over medium heat.
- Add the marinated chicken pieces and sear until golden brown on all sides. Remove and set aside.
Step 3: Prepare the Curry Base
- In the same pan, melt butter and add the chopped onions. Sauté until golden brown.
- Stir in the tomato puree and cook until the oil separates from the mixture.
- Add gochugaru, cashew paste, and a splash of water. Cook for 3-5 minutes until the mixture thickens.
Step 4: Combine Chicken and Curry
- Return the seared chicken to the pan and mix well with the curry base.
- Add soy sauce, honey, and cream, stirring to combine.
- Simmer the curry for 5-7 minutes, adjusting salt and spice levels as needed.
Step 5: Garnish and Serve
- Garnish with chopped coriander leaves.
- Serve hot with steamed rice, naan, or flatbreads for a complete meal.
Serving Suggestions
- Pair Korean-Style Butter Chicken with jasmine rice or garlic naan for a delightful meal.
- Serve with a side of kimchi or pickled vegetables for a Korean touch.
- Add a drizzle of extra cream or a sprinkle of sesame seeds for a restaurant-style presentation.
Tips for Perfect Korean-Style Butter Chicken
- Balance the Heat: Adjust the amount of gochujang and gochugaru based on your spice tolerance.
- Use Fresh Ingredients: Fresh ginger, garlic, and tomatoes enhance the flavor of the curry.
- Marinate for Flavor: Longer marination leads to juicier and more flavorful chicken.
- Don’t Skip the Butter: Butter adds richness and authenticity to the dish.
- Experiment with Toppings: Garnish with sesame seeds or green onions for added texture and flavor.
Nutritional Value (Per Serving)
- Calories: 320
- Carbohydrates: 12g
- Fats: 18g
- Protein: 25g
Read More: The Perfect Hunan Chicken Recipe: A Flavorful Chinese Classic
Korean-Style Butter Chicken
Equipment
- Mixing bowls
- Pan
- Spatula
Ingredients
Ingredients for Marinade
- 500 g chicken boneless, cut into bite-sized pieces
- 1/2 cup yogurt
- 1 tbsp ginger-garlic paste
- 1 tbsp gochujang Korean chili paste
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- Salt and pepper to taste
Ingredients for Curry
- 2 tbsp butter
- 1 tbsp oil
- 1 large onion chopped
- 3 medium tomatoes pureed
- 1 tsp gochugaru optional
- 2 tbsp cashew paste
- 1/2 cup cream
- 1 tbsp soy sauce
- 1 tbsp honey
- Salt to taste
- Chopped coriander leaves for garnish
Instructions
- Marinate chicken with yogurt, spices, and gochujang. Refrigerate.
- Sear chicken until golden; set aside.
- Sauté onions, add tomato puree, and cook the curry base with spices and cashew paste.
- Combine chicken with curry, stir in cream and soy sauce.
- Garnish and serve hot with rice or naan.
Notes
- Adjust spice levels based on preference.
- Use coconut cream for a dairy-free option.
- Serve immediately for the best flavor.
Conclusion
Korean-Style Butter Chicken is a fusion recipe that perfectly combines the creamy richness of Indian curry with the bold, spicy flavors of Korean cuisine. This dish is a testament to how global influences can elevate traditional recipes into something entirely unique and unforgettable. Try this recipe to impress your family and friends, and enjoy the magic of fusion food right in your kitchen. Share your creation and make every meal an adventure!
