Koji Butter Chicken

Print Recipe | レシピを印刷

Prep Time | 下準備 30

Cook Time | 調理時間 1

Marinating Time 12

Course | コース Dinner

Cuisine | 料理 Indian

Servings | 分量 2

Ingredients | 材料

250 g chicken thighs
100 g onion koji
200 g tomato koji
20 g salt-koji butter
1 tbsp powdered garam masala
1 tbsp powdered cumin
50 ml fresh cream

Marinade

100 g plain yoghurt
1 tbsp curry powder
50 g all-purpose salt koji (20% of the weight of the chicken)

Instructions | 作り方

Prep the Chicken: Trim any excess skin and fat from the chicken thighs and cut them into bite-sized pieces.
Marinate: Combine the marinade ingredients in a bowl or zip-lock bag. Add the chicken and massage well to ensure even coverage. Refrigerate for 12–24 hours (the koji needs this time to tenderise the meat).
Prepare the Base: Blend the onion koji and tomato koji until completely smooth.
Sauté: Melt the Shio Koji butter in a large frying pan over medium heat. Add the chicken along with its marinade, then stir in the garam masala and cumin. Sauté until the chicken is lightly browned and the spices are fragrant.
Simmer: Pour in the blended onion and tomato koji and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
Finish: Stir in the heavy cream and simmer for another 5 minutes until the sauce has thickened and the flavors are well-combined.

Notes

This curry offers a natural balance of acidity, sweetness, umami, and richness. Using brown rice makes it super healthy but any rice of your liking will work. By sautéing or simmering the ingredients, gradually reduce the moisture and concentrate the flavours to achieve the perfect taste.

Keyword | キーワード Onion Koji, Shio-koji, Tomato Koji