Cook Along with Chef Deniz: Tomato Butter Curry With Marinated Chicken

January 07, 2021

Cook Along with Chef Deniz: Tomato Butter Curry With Marinated Chicken

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

In this class, Chef Deniz introduces you to his recipe for everyone’s favourite curry, Butter Chicken! You can make a big batch and freeze it for future use - a great way to stick to your holiday resolutions to eat better! Chef Deniz talks about using seafood, veggies or tofu instead of chicken and other ways to change it up. He serves it with fresh veggies, steamed basmati rice with peas & cilantro AND Chef also walks you through a quick and delicious recipe for Homemade Naan bread with garlic butter.

The sound was a little off at the start of the programme, but we sort it out shortly thereafter!

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Tomato Butter Curry With Marinated Chicken

By Chef Deniz Tarakcioglu


  • For Curry Base
    • 2 onions, sliced thin
    • 5 cloves of garlic, minced
    • 50 mL ginger, minced
    • 30 mL coriander seeds
    • 60 mL garam masala
    • 1 bunch cilantro, chopped
    • 2 serrano chilies, sliced
    • 15 mL ground turmeric
    • 20 mL chili powder
    • 10 mL mustard seeds
    • 200 mL butter
    • 100 mL canned tomatoes, crushed
    • 250 mL chopped roma tomatoes
    • 100 mL heavy cream
    • 1 lime, juiced
  • For Marinated Chicken
    • 4 chicken legs and thighs
    • 10 mL garlic, puréed
    • 10 mL ginger, puréed
    • 30 mL sweet chili powder
    • 15 mL turmeric powder
    • 50 mL vegetable oil


  • Method for the Curry Base
    • Melt half the butter in a medium sized pot. Fry ginger, garlic, coriander seeds, cilantro, mustard seeds, chilies until very fragrant.
    • Add onions, turmeric, chili powder, garam masala and cook until soft for 10 minutes.
    • Add canned tomatoes and fresh tomatoes, cook for 2 minutes.
    • Add cream and lime juice and cook until thick and reduced. Correct seasoning, and whisk the rest of the butter in until emulsified.
  • Method for the Chicken:
    • Season the chicken with salt liberally.
    • Transfer all the ingredients in a large bowl and mix until combined. You can marinade the chicken up to 24 hours.
    • Heat your oven to 400F.
    • In a large skillet heat up 3 tblsp oil, sear the chicken until nicely browned and transfer in the oven, cook until the internal temperature reaches to 165F.
    • Keep warm.

Prep Time: 70 minutes, Marinade chicken for up to 24 hours.

Cook time: 45 minutes

Yield: Curry Base Yields to 6, Chick Yields 2 servings

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