Butter Chicken with Rice
Serves: 4-6
Prep Time: 20 minutes (plus marinating time)
Cook Time: 40 minutes
Total Time: 1 hour (plus marinating time)
Ingredients:
For the Chicken Marinade:
1 lb (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
1 cup plain yogurt
1 tbsp lemon juice
1 tbsp ginger-garlic paste (or 1 tbsp each of minced ginger and garlic)
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp paprika
1 tsp turmeric powder
½ tsp chili powder (adjust for heat)
1 tsp salt
For the Butter Chicken Sauce:
2 tbsp butter
2 tbsp vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp ginger, minced
1 tsp cumin powder
1 tsp garam masala
1 tsp ground coriander
1 tsp turmeric powder
½ tsp chili powder (optional)
1 ½ cups tomato puree (or crushed tomatoes)
1 cup heavy cream
1 tbsp sugar (optional, to balance acidity)
Salt, to taste
2 tbsp fresh cilantro, chopped (for garnish)
For the Rice:
2 cups basmati rice
4 cups water
1 tbsp butter
Salt, to taste
Instructions:
1. Marinate the Chicken:
In a large bowl, mix together yogurt, lemon juice, ginger-garlic paste, cumin, coriander, garam masala, paprika, turmeric, chili powder, and salt.
Add the chicken pieces and coat them well. Cover and marinate for at least 1 hour, or preferably overnight, in the refrigerator.
2. Cook the Rice:
Rinse the basmati rice under cold water until the water runs clear.
In a saucepan, bring 4 cups of water to a boil. Add the rice, butter, and salt.
Lower the heat, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
3. Cook the Chicken:
Heat 1 tbsp of vegetable oil in a large pan over medium heat. Add the marinated chicken pieces (in batches if necessary) and cook for 5-7 minutes, turning occasionally, until browned on all sides. The chicken doesn’t need to be fully cooked at this stage. Remove from the pan and set aside.
4. Make the Butter Chicken Sauce:
In the same pan, heat the remaining oil and butter. Add the chopped onions and sauté until they are golden brown, about 5-7 minutes.
Add the minced garlic and ginger and cook for 1-2 minutes until fragrant.
Stir in cumin, garam masala, ground coriander, turmeric, and chili powder, cooking the spices for 1-2 minutes to release their flavors.
Add the tomato puree, stirring to combine. Cook the sauce for about 10 minutes, allowing it to thicken slightly.
Stir in the heavy cream and sugar (if using). Season with salt to taste.
5. Combine the Chicken and Sauce:
Add the browned chicken pieces back into the sauce, stirring to coat them well.
Simmer for another 10-15 minutes, until the chicken is fully cooked and the sauce has thickened.
6. Serve:
Garnish the Butter Chicken with fresh cilantro and serve it hot over the cooked basmati rice.
Tips:
For extra richness, add 1 more tablespoon of butter just before serving.
Adjust the spiciness by increasing or decreasing the chili powder based on your preference.
You can also add a handful of cashew paste to the sauce for a creamier texture.
This Butter Chicken with Rice is a delicious blend of tender chicken and creamy, spiced tomato sauce, perfect for pairing with fragrant basmati rice. Enjoy this comforting and indulgent meal!