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–+ servings

Kefir butter chicken

Prep Time 20 minutes
Cook Time 25 minutes
Refrigerated marination 4 hours
Total Time 4 hours 45 minutes
Servings 6 servings
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Ingredients

Chicken and marinade

  • 900 g chicken thighs Boneless and skinless; cut into pieces about 2.5 cm across.
  • 1 tbsp lemon juice
  • 3 garlic cloves Finely chopped.
  • 1 tbsp fresh ginger Grate before measuring.
  • 120 ml plain whole-milk kefir Unsweetened.
  • 2 tsp garam masala Available at Indian grocery shops.
  • ½ tsp cayenne pepper
  • 1 tsp ground cumin
  • 1½ tsp sea salt
  • 1 pinch ground black pepper
  • 1 tsp ground turmeric

Sauce

  • 3 tbsp unsalted butter Or the same amount of ghee.
  • 4 tsp unrefined cane sugar Or the same amount of coconut sugar.
  • 150 g tomato paste
  • 120 ml plain water
  • 240 ml plain whole-milk kefir Unsweetened.

Optional garnish

  • 1 small handful fresh coriander (about 10 g) Finely chopped; omit if preferred.

You will need

  • Mixing bowl with a lid
  • Deep, heavy-bottomed frying pan with a lid
  • Knife and chopping board
  • Kitchen scale, measuring jug and measuring spoons
  • Cooking spoon
  • Food thermometer
  • Fine grater

Instructions

Marinate and cook

  • Mix the chicken and all the marinade ingredients in the bowl so every piece is coated.
  • Cover and marinate in the refrigerator at 4°C (40°F) or below for at least 4 hours or overnight, but no longer than 24 hours.
  • Melt the butter in the deep frying pan over low heat.
  • Cook the chicken and all its marinade in the pan over high heat for 5 minutes, stirring frequently.
  • Over low heat, stir in the sugar, tomato paste and 120 ml water until evenly mixed.
  • When small bubbles appear, cover and simmer over low heat for 15 minutes, stirring occasionally to prevent sticking and keeping the sauce at a gentle bubble.
  • Use a food thermometer to check that the centres of the thickest chicken pieces reach at least 74°C (165°F); cook longer if needed.
  • Take the pan off the heat and stir in the 240 ml kefir for the sauce until smooth; warm it gently if needed, without letting the sauce bubble.
  • Sprinkle with the chopped coriander, if using, once the pan is off the heat.

Storage and safety

Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour if the room is above 32°C (90°F). Cover and keep at 4°C (40°F) or below for up to 3 days. Alternatively, freeze at −18°C (0°F) or below and use within 3 months for best quality. Thaw frozen curry in the refrigerator. When reheating, stir and bring the sauce to a boil; check that the curry, including the chicken, reaches at least 74°C (165°F) throughout.