The 2 Dollar Curry (Butter chicken) | But Cheaper

Add the chicken and toss to evenly coat. Cover with plastic wrap and place in the fridge for at least 30 minutes but ideally overnight.

In a large deep pan like a braiser or medium pot, add 2 Tbsp (30g) oil and heat over medium-high heat.

When the oil is hot and rippling in the pan add the marinated chicken, in batches, to not overcrowd the pan. Sear the chicken on the first side until it is golden brown and even charred in spots, about 2 minutes. Flip the chicken and repeat on the second side. The chicken does not need to be cooked through at this point, just get good color on both sides. Place on a baking sheet and repeat with the remaining chicken, adding more oil to the pan as needed. Once done, set the chicken aside.

To the same pan you seared the chicken in, add the remaining 2 Tbsp (30g) oil and lower the heat to medium. When the oil is hot, stir in the onion, ginger, garlic, salt and pepper until evenly combined. Continue to cook and stir the mixture, scraping the bottom of the pan to release the fond or browned bits on the bottom. To help release the fond you can also add a splash of water and scrape the bottom of the pan as the onion mixture is cooking. Overall, saute the onion mixture for about 3 minutes or until everything has softened.

Stir in the paprika, cumin, garam masala, and turmeric (if using) to coat the veggies. Cook for about 1 minute to toast the spices; the spices will be very fragrant.

Add the crushed tomatoes. Pour the water into the empty tomato can, swirl it around to release any tomato left in the can and then pour that into the pan. Mix until everything is evenly combined, bring the mixture to a simmer over medium heat and then let simmer for 5-8 minutes or until the sauce has reduced by about 30% and has thickened.

If you would like a very smooth sauce, use a hand blender at this point to puree the sauce, but this step is completely optional.

Add the seared chicken back into the pot and stir to combine. Let the sauce simmer for 3-5 minutes to cook the chicken all the way through.

Pour in the heavy cream and stir to combine. Simmer the sauce for no longer than 3-4 minutes, stirring often, until the cream is incorporated and has thickened slightly.

Turn off the heat and add the butter. Continuously stir the sauce until the butter is melted to ensure the sauce emulsifies. Season to taste with salt.

Add some cooked rice to a serving bowl, ladle in the curry and garnish with cilantro. Serve.