Butter Chicken Leg Curry with Egg
A rich, creamy and flavorful curry made with tender chicken legs, buttery tomato gravy, and boiled eggs. Perfect with naan, roti, or steamed rice.
Ingredients
- 4 chicken legs
- 4 boiled eggs
- 3 tbsp butter
- 1 tbsp oil
- 1 large onion, finely sliced
- 2 tbsp ginger-garlic paste
- 3 large tomatoes, blended
- ½ cup yogurt
- ½ cup cream
- 1 tsp red chili powder
- ½ tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tsp salt, or to taste
- ½ tsp black pepper
- 1 tsp kasuri methi
- ½ cup water
- Fresh coriander for garnish
Method
- Prepare the chicken: Make a few cuts in each chicken leg. Season with salt, black pepper, turmeric, and chili powder.
- Brown the chicken: Heat oil and 1 tablespoon butter in a large pan. Add the chicken legs and cook over medium-high heat for 5–7 minutes, turning occasionally, until lightly browned. Remove and set aside.
- Make the curry: Add the remaining butter to the same pan. Add onion and cook until golden. Add ginger-garlic paste and sauté for 1–2 minutes.
- Add blended tomatoes, cumin, coriander, chili powder, and salt. Cook for about 8–10 minutes until the oil begins to separate.
- Lower the heat and add yogurt gradually, stirring continuously to prevent curdling. Cook for another 3–4 minutes.
- Return the chicken legs to the pan. Add about ½ cup water, cover, and simmer for 20–25 minutes, or until the chicken is completely cooked and tender.
- Stir in the cream and garam masala. Add crushed kasuri methi and simmer gently for another 3–4 minutes.
- Add the eggs: Peel the boiled eggs and make 2–3 shallow cuts in each egg. Place them into the curry and spoon some gravy over them. Simmer for 3–5 minutes so they absorb the flavors.
- Garnish with fresh coriander and a small drizzle of cream.
Serving
Serve hot with butter naan, garlic naan, roti, paratha, or basmati rice. For an extra buttery finish, add a small knob of butter just before serving.