Butter Chicken with Rice

Name: Butter Chicken with Rice
Total time: 45 min
Yield: 4 people
Ingredients: 1.3 lb Chicken breasts; 3 tbsp Butter; 1 medium Minced onion; 3 cloves Minced garlic; 1 tbsp Freshly grated ginger; 2 tbsp Tomato paste; 14 oz Crushed tomatoes (or canned); 1 cup Cooking cream; 1 tbsp Garam masala spices; 1 tsp Turmeric; 2 cup Basmati rice

High ProteinStovetopDinnerComfort FoodIndian

Medium

45min

540kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Tender chicken breast cubes cooked in a rich, buttery, and spiced tomato sauce, served with fluffy basmati rice.

Butter Chicken is globally renowned as one of the most popular and beloved Indian dishes. The success of a Butter Chicken recipe relies on the perfect balance between the acidity of tomatoes and the creaminess of butter and cream, blended with warm spices like garam masala and ginger. In this recipe, we use chicken breast cut into small cubes to ensure fast cooking and full absorption of flavors. The secret to the rich sauce in Butter Chicken lies in slow cooking the ingredients and then adding cream at the end to achieve a velvety texture that coats the chicken pieces. Serving this dish with perfectly cooked basmati rice makes it a complete, heart-warming meal that satisfies all senses. If you are looking for a rich sauce dish that is completely different from the usual Kabsa, Butter Chicken is the ideal choice with its attractive orange color and thick texture loved by adults and children alike. You can adjust the heat level to your preference, but a little bit of spice beautifully highlights the authentic Indian flavors.

Ingredients

600 g Chicken breasts (3-4 large pieces)
45 g Butter (3 tbsp)
1 medium Minced onion
3 cloves Minced garlic
1 tbsp Freshly grated ginger
2 tbsp Tomato paste
400 g Crushed tomatoes (or canned) (approx 1.5 cups)
240 ml Cooking cream (1 cup)
1 tbsp Garam masala spices
1 tsp Turmeric
400 g Basmati rice (2 cups)

Instructions

1
Start by washing the basmati rice and soaking it in water for 20 minutes, then cook it in a pot with water and salt until done.
2
Cut the chicken breasts into medium-sized cubes.
3
In a deep frying pan, melt half the amount of butter, then add the minced onion and sauté until softened.
4
Add the minced garlic and freshly grated ginger and stir for one minute until fragrant.
5
Add the chicken breast cubes and stir over high heat until they change color.
6
Add the garam masala, turmeric, and salt, then add the tomato paste and crushed tomatoes.
7
Let the mixture simmer on low heat for 15 minutes until the chicken is fully cooked.
8
Add the remaining butter and cooking cream, stir gently, and let it boil for only two minutes.
9
Serve the butter chicken in a deep bowl alongside the hot basmati rice.

Chef's Tips

•For a smoky flavor, you can light a piece of charcoal, place it in a piece of foil inside the pan, and cover it for a few minutes after the chicken is cooked.
•You can add a small pinch of sugar to balance the acidity of the tomatoes.
•Garnishing the dish with fresh cilantro adds a beautiful touch and refreshing flavor.

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Recipe By

Kitchen Buddy Chef