Butter Chicken Rice

Ingredients

• 700 g boneless, skinless chicken thighs or breast (or a combination of both)
• 1 tsp salt (for marinade)
• 0.5 tsp ground cumin (for marinade)
• 1 tsp garlic powder (for marinade)
• 1 tsp garam masala (for marinade)
• 1 tsp curry powder (for marinade)
• 0.5 tsp cayenne pepper (adjust to taste; for marinade)
• 0.5 cup plain yogurt (110 g)
• 1 tbsp lemon juice (about 1/2 a lemon)
• 2 tbsp butter (28 g)
• 1 onion (medium, finely diced (150 g))
• 4 cloves garlic (minced (20 g))
• 1 tbsp ginger (grated (15 g))
• 2 tbsp tomato paste (65 g)
• 2 cups tomato puree or passata (480 g)
• 1 tsp paprika
• 1 tsp cayenne pepper (adjust to taste; for rice)
• 1 tsp curry powder (for rice)
• 1 tsp ground cumin (for rice)
• 1 tsp garam masala (for rice)
• 1 tsp chicken bouillon powder (or 1 cube, crumbled)
• 2.5 tsp salt (for rice)
• 1 tsp sugar
• 1 cup chicken stock (240 ml)
• 1.5 cups water (360 ml; add up to 2 cups if needed depending on your rice)
• 1 cup heavy cream or double cream (240 ml)
• 4 cups long grain sella basmati rice (780g, washed until water runs clear)
• cilantro or parsley (chopped, for garnish)

Steps

1. 1

   In a large bowl, combine the chicken pieces with 1 teaspoon salt, 1/2 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon garam masala, 1 teaspoon curry powder, 1/2 teaspoon cayenne pepper, 1/2 cup plain yogurt, and 1 tablespoon lemon juice.

2. 2

   Mix everything really well until the chicken is thoroughly coated. Cover and let it marinate in the fridge for at least a few minutes.

3. 3

   Heat a large pot over medium-high heat. Add the marinated chicken and sear, stirring occasionally, until the chicken is nicely browned and fully cooked through.

4. 4

   Remove the cooked chicken from the pot and set aside.

5. 5

   In the same pot, add 2 tablespoons of butter. Add the finely diced onion, minced garlic, and grated ginger. Sauté for about 1-2 minutes until the onions have softened.

6. 6

   Add 2 tablespoons of tomato paste. Cook for a couple of minutes, stirring constantly to prevent burning, until the paste darkens slightly.

7. 7

   Pour in 2 cups of tomato puree or passata and give it a good mix.

8. 8

   Season the sauce with 1 teaspoon paprika, 1 teaspoon cayenne pepper, 1 teaspoon curry powder, 1 teaspoon ground cumin, 1 teaspoon chicken bouillon powder, 1 teaspoon garam masala, 2 1/2 teaspoons salt, and 1 teaspoon sugar. The sugar helps balance the acidity of the tomatoes.

9. 9

   Add 1 cup of chicken stock and 1 1/2 cups of water. Stir well and let the mixture simmer for about 15 minutes.

10. 10

    After simmering, pour in 1 cup of heavy cream. Stir until the sauce is smooth and creamy.

11. 11

    Add the 4 cups of washed sella basmati rice to the pot. Mix everything together so the rice is submerged in the liquid.

12. 12

    Cover the pot and allow to cook on low heat for about 30 minutes until the rice is fully cooked and has absorbed the liquid.

13. 13

    Once the rice is cooked, stir it well to allow some of the steam to escape.

14. 14

    Add the cooked chicken back into the pot and give everything one final mix.

15. 15

    Garnish with chopped cilantro or parsley for freshness and color before serving.

Notes

The author suggests using sella basmati rice which is more durable for one-pot dishes. The sugar is added specifically to balance the acidity of the tomato puree and does not make the dish sweet.

Nutrition per serving

• main
• one-pot
• butter chicken
• rice dish
• dinner
• Sunday rice