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Butter chicken curry over confetti quinoa with cucumber pickles on top in a white bowl with a side of naan wrapped in paper on a striped napkin with a fork and a glass of white wine on the side.

Butter Chicken Curry

confetti quinoa, mint chutney, marinated cucumbers

STARS

This version of butter chicken curry comes with a California twist. Take ginger, garlic, and garam masala, sauté in butter, and simmer with crushed tomatoes and cream. Pour over juicy morsels of roasted chicken. Toss quinoa with garbanzo beans, fried shallots, and cilantro. Serve with spicy mint chutney, diced cucumbers pickled in lime juice and naan.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Ingredients

Marinade

  • 1 garlic clove
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne
  • 1 teaspoon coriander
  • 1 teaspoon ground ginger
  • ½ teaspoon black pepper
  • 1 tablespoon tamarind concentrate
  • 1 tablespoon honey
  • 1 cup plain yogurt

Chicken

  • 4 boneless, skinless chicken breasts 
  • 4 pieces naan

Confetti Quinoa

  • 2 cups quinoa
  • 1 15-ounce can chickpeas, drained and rinsed
  • ¼ cup chopped cilantro
  • 4 green onions, sliced
  • ¼ cup fried shallots
  • Salt and pepper to taste

Butter Curry

  • 2 tablespoons unsalted butter
  • 1 garlic clove
  • 1 tablespoon minced ginger
  • 1 serrano chile, minced
  • 1 teaspoon garam masala
  • 1 15-ounce can crushed tomatoes
  • Salt and pepper to taste
  • 1 cup water
  • 1 cup heavy cream

Lime Pickles

  • 1 English cucumber, diced
  • 2 limes, juiced
  • 1 teaspoon cumin
  • 1 serrano pepper, diced
  • Salt and pepper to taste

Cilantro Mint Chutney

  • ½ cup fresh cilantro
  • ¼ cup fresh mint
  • 2 tablespoons minced ginger
  • 1 Thai chile pepper
  • 1 lime, juiced
  • 1 tablespoon white sugar
  • ½ cup shredded, unsweetened coconut
  • ½ cup water
  • ¼ cup canola oil
Directions
1
Blend all of the marinade ingredients in a blender until smooth. Coat the chicken in the marinade and marinate overnight or for at least 4 hours. 
2
Preheat the oven to 350°F. 
3
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Dice the chicken. 
4
Place the quinoa, 4 cups water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low cover and cook until the grains are tender, about 12 minutes. Stir in the chickpeas, cilantro, green onions and fried shallots. Season with salt and pepper. 
5
For the curry, melt the butter in a large skillet. Add the garlic, ginger and serrano chile and cook until soft. Add the garam masala and sauté for 1 to 2 minutes. Stir in the crushed tomatoes, salt, pepper and water and bring to a boil. Whisk in the heavy cream and bring to a simmer.
6
Purée with an immersion blender until the sauce is silky smooth and adjust the seasoning. You can also use a regular blender.
7
Combine all lime pickle ingredients in a small bowl.
8
Combine all of the chutney ingredients, except the oil, in a blender. Purée until smooth. Drizzle in the oil with the motor running until emulsified. Season to taste.
9
To serve, divide the quinoa and chicken between plates. Spoon butter curry sauce on top and serve with lime pickles, cilantro chutney and naan on the side. 

Butter Chicken Curry

confetti quinoa, mint chutney, marinated cucumbers

STARS

This version of butter chicken curry comes with a California twist. Take ginger, garlic, and garam masala, sauté in butter, and simmer with crushed tomatoes and cream. Pour over juicy morsels of roasted chicken. Toss quinoa with garbanzo beans, fried shallots, and cilantro. Serve with spicy mint chutney, diced cucumbers pickled in lime juice and naan.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Marinade

  • 1 garlic clove
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne
  • 1 teaspoon coriander
  • 1 teaspoon ground ginger
  • ½ teaspoon black pepper
  • 1 tablespoon tamarind concentrate
  • 1 tablespoon honey
  • 1 cup plain yogurt

Chicken

  • 4 boneless, skinless chicken breasts 
  • 4 pieces naan

Confetti Quinoa

  • 2 cups quinoa
  • 1 15-ounce can chickpeas, drained and rinsed
  • ¼ cup chopped cilantro
  • 4 green onions, sliced
  • ¼ cup fried shallots
  • Salt and pepper to taste

Butter Curry

  • 2 tablespoons unsalted butter
  • 1 garlic clove
  • 1 tablespoon minced ginger
  • 1 serrano chile, minced
  • 1 teaspoon garam masala
  • 1 15-ounce can crushed tomatoes
  • Salt and pepper to taste
  • 1 cup water
  • 1 cup heavy cream

Lime Pickles

  • 1 English cucumber, diced
  • 2 limes, juiced
  • 1 teaspoon cumin
  • 1 serrano pepper, diced
  • Salt and pepper to taste

Cilantro Mint Chutney

  • ½ cup fresh cilantro
  • ¼ cup fresh mint
  • 2 tablespoons minced ginger
  • 1 Thai chile pepper
  • 1 lime, juiced
  • 1 tablespoon white sugar
  • ½ cup shredded, unsweetened coconut
  • ½ cup water
  • ¼ cup canola oil

Directions

1
Blend all of the marinade ingredients in a blender until smooth. Coat the chicken in the marinade and marinate overnight or for at least 4 hours. 
2
Preheat the oven to 350°F. 
3
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Dice the chicken. 
4
Place the quinoa, 4 cups water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low cover and cook until the grains are tender, about 12 minutes. Stir in the chickpeas, cilantro, green onions and fried shallots. Season with salt and pepper. 
5
For the curry, melt the butter in a large skillet. Add the garlic, ginger and serrano chile and cook until soft. Add the garam masala and sauté for 1 to 2 minutes. Stir in the crushed tomatoes, salt, pepper and water and bring to a boil. Whisk in the heavy cream and bring to a simmer.
6
Purée with an immersion blender until the sauce is silky smooth and adjust the seasoning. You can also use a regular blender.
7
Combine all lime pickle ingredients in a small bowl.
8
Combine all of the chutney ingredients, except the oil, in a blender. Purée until smooth. Drizzle in the oil with the motor running until emulsified. Season to taste.
9
To serve, divide the quinoa and chicken between plates. Spoon butter curry sauce on top and serve with lime pickles, cilantro chutney and naan on the side.