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2 Dollar Curry (Butter Chicken) But Cheaper

Okay, curry can be expensive both at a restaurant and when homemade. In order to make this happen, we have to simplify the recipe,...

Okay, curry can be expensive both at a restaurant and when homemade. In order to make this happen, we have to simplify the recipe, maximize the flavor and make this dish for the very cheapest price physically possible...without losing flavor at all.




  • 1 cup (240g) full-fat yogurt

  • 1 Tbsp (15g) garam masala

  • 1 Tbsp (15g) kosher salt

  • 1 1/2 lbs (680g) boneless, skinless chicken thighs

Butter Chicken Curry:

  • 2 Tbsp (30g) vegetable oil

  • 1 yellow onion, diced

  • 2-inch knob of ginger, finely diced

  • 6 cloves of sliced garlic

  • Salt and pepper to taste

  • 2 tsp (8g) paprika

  • 2 tsp (9g) ground cumin

  • 1 Tbsp (14g) garam masala

  • 1 1/2 tsp (6g) turmeric powder *optional

  • 14oz crushed tomatoes

  • 2/3 cup (160ml) water

  • 1 cup (240ml) heavy cream

  • 2 Tbsp (28g) unsalted butter

  • Steamed rice

  • Fresh cilantro



  1. In a medium bowl, whisk together yogurt, garam masala, and salt.

  2. Toss with sliced chicken thighs until fully coated. Cover and marinate for 30 minutes or overnight.

  3. In a large pan, heat vegetable oil over medium-high heat until shimmering hot.

  4. Add chicken in batches and sear 2-3 minutes on each side. Set to side once done.

  5. Lower the same pan to medium heat, add a touch of more oil along with diced onions, diced ginger, sliced garlic, and season to taste with salt and pepper. Mix and stir, sauteing for 2-3 minutes or until softened.

  6. Add in spices (turmeric powder optional) and stir together until spices have toasted for 1-2 minutes.

  7. After toasting, add in crushed tomatoes and water then stir until incorporated over medium heat. Let simmer for 5-8 minutes until the sauce has reduced.

  8. Once reduced, add chicken back to the pan mixing into the sauce and let simmer for 3-5 minutes.

  9. Add in heavy cream stirring until thickened and incorporated. Bring up to a light simmer before reducing heat to low and simmering for no longer than 3-4 minutes. Stir often.

  10. Turn off the heat and continuously stir in unsalted butter until melted. Season to taste with salt.

  11. Plate in a shallow bowl with steam rice and topped with cilantro.

41 comentarios

lenka hope
lenka hope
26 feb

Hello everybody, iam trying to make this a teeny bit you reckon adding full fat greek youghurt instead of heavy cream would do the trick and still taste nice?

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5 days ago
Contestando a

Sometimes I do a combo of greek yoghurt and single cream (I guess the US equivalent might be half and half?) and it works great.

I'll also note that you absolutely do NOT need this much heavy cream in the first place; 240ml feels excessive to me considering you've got a generous bit of butter there too. I've used 150ml of cream today and it's delicious. :)

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02 dic 2023

For anyone wondering, its like 3-4 servings

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Tomas Virgin
Tomas Virgin
11 nov 2023

it is interesting to taste this. This is something that can look as cool as on this resource hula A very good addition to your blog, and it looks creative

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John Cunningham
John Cunningham
02 sept 2023

This was awesome and my family loved it. My daughter recently went dairy free (she found out she's allergic) so I adapted by swapping the heavy cream for coconut cream and the butter for margarine (truth be told I made a small amount for her with margarine, but it was still pretty damn good). Easy adaptation to a delicious recipe.

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hasthika jayasinghe
hasthika jayasinghe
29 ago 2023

how many does it serve

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Vanilla Heaven
Vanilla Heaven
03 nov 2023
Contestando a

From video, cost breakdown:




Divided by $1.59 (price of curry)

5.59 servings apparently.

Mind you this price doesn't actually include the rice, but if you do add it it's still under $2 (from 2021 prices).

Looks like about 4.5oz of chicken and 4-5 ish oz of sauce per serving.

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