Butter Chicken Kabsa

Ingredients

• 2 knob butter
• 2 onions
• 2 tomatoes
• 4 chilies
• 1 stem curry leaves
• 0.5 cup cashews
• 1 tbsp tomato paste
• 1 tbsp ginger garlic paste
• 180 g yogurt
• 1 kg skinless chicken pieces
• salt and pepper (To taste)
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garam masala
• 0.25 tsp food coloring (Optional)
• 2 cup basmati rice (Brand specified in source: Canary Basmati)
• 2 cup water (For cooking the chicken)
• 1.5 cup water (Add with the rice; source also says the water should reach about a fingertip above the rice)
• 1 cup cream (For garnish)
• coriander (For garnish)

Steps

1. 1

   Sauté the onions, tomatoes, chilies, curry leaves, and cashews in the butter until the vegetables are softened and the cashews are nicely toasted.

2. 2

   Add the tomato paste, ginger-garlic paste, and yogurt. Stir for a couple of minutes to combine.

3. 3

   Add the chicken, salt and pepper, chili powder, smoked paprika, garam masala, and optional food coloring. Stir well to coat the chicken.

4. 4

   Add 2 cups of water. Bring the mixture to a boil over high heat and cook for 20 minutes, until the chicken is cooked through.

5. 5

   Remove the chicken from the pot. Blend the remaining mixture into a smooth sauce.

6. 6

   Return the chicken to the pot and simmer it in the smooth sauce for another 10 minutes.

7. 7

   Remove the chicken along with three-quarters of the sauce, leaving most of the sauce in the pot so the rice will become fluffy.

8. 8

   Add the basmati rice to the remaining sauce and add 1½ cups of water, or enough for the water to sit about a fingertip above the rice.

9. 9

   Boil over medium heat for about 8–9 minutes, until the rice begins to bloom.

10. 10

    Reduce the heat to the lowest possible setting, cover the pot, and cook for 20 minutes.

11. 11

    Turn off the heat and keep the pot covered for another 15–20 minutes.

12. 12

    Fluff the rice and place it on a serving plate. Top it with the chicken and sauce, then garnish with cream and coriander.

Notes

The source does not specify the size of the butter knobs, the type of cream, or the amount of coriander. Remove most of the sauce before cooking the rice to help it remain fluffy.

Nutrition per serving

• main
• chicken
• rice
• South Asian
• one-pot
• creamy
• spicy
• comfort food