Butter Chicken Rice

Ingredients

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

Steps

1. 1

   In a large bowl, combine the chicken (thighs, breast, or both) 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 the chicken and marinade ingredients thoroughly until well coated. Cover and let it marinate in the refrigerator for at least a couple of 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 on a plate.

5. 5

   In the same pot, add 2 tablespoons of butter. Once melted, add the finely diced onion, minced garlic, and grated ginger.

6. 6

   Sauté the aromatics for about 1-2 minutes until the onions have softened.

7. 7

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

8. 8

   Pour in 2 cups of tomato puree or passata and stir to combine.

9. 9

   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.

10. 10

    Add 1 cup of chicken stock and 1 1/2 cups of water (up to 2 cups if needed). Stir well and let the mixture simmer for about 15 minutes.

11. 11

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

12. 12

    Add the 4 cups of washed sella basmati rice to the pot. Stir to ensure the rice is evenly distributed in the sauce.

13. 13

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

14. 14

    Once cooked, fluff the rice and stir well to allow some steam to escape.

15. 15

    Add the seared chicken back into the pot and give everything a final mix.

16. 16

    Garnish with chopped cilantro or parsley and serve.

Notes

The sugar is added to balance the acidity of the tomatoes and does not make the rice sweet. Sella basmati rice is recommended for its ability to hold up well in one-pot dishes. Ensure the rice is rinsed several times until the water runs clear to remove excess starch.

Nutrition per serving

• main
• dinner
• one-pot
• butter chicken
• rice
• basmati
• fusion
• creamy