Korean-Style Butter Chicken
A bold and creamy fusion of Indian butter chicken and Korean flavors, perfect for fans of spicy, innovative dishes.
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.
