Servings: five to six.
This is a moderately spicy curry. If you’re sensitive to heat, cut back on the chiles and cayenne.
Make Ahead Tips
You can freeze this curry, in which case you shouldn’t add the garam masala and cilantro garnish until you’re ready to serve. Thaw the curry in the fridge and reheat over low heat. Then sprinkle with the garam masala and a little ground cumin, cover, and let sit for a few minutes to let the aroma infuse the curry. Transfer to a serving dish and sprinkle with the chopped cilantro.
One of my all-time favorite FC recipes. I use the bone-in thighs for best flavor but then bone the thighs before serving - much easier to eat. Don’t skip the garam masala! I serve with naan bread, mango chutney and a mint-cilantro chutney.
I have made this recipe many times and we love it, especially my 7 and 9 year old boys.
My kids asked for butter chicken, found this recipe and it was an instant hit.
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