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Butter Chicken Rice
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Butter Chicken Rice

1 h 15 minPara 8Nutri-Score C€€
de @kikifoodieskitchen8 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

8 personas
  • boneless skinless chicken thighs (cut into pieces)Carne350 g
  • boneless skinless chicken breast (cut into pieces)Carne350 g
  • salt (for the marinade)Especias1 pieza
  • ground cumin (for the marinade)Especias0,5 piezas
  • garlic powder (for the marinade)Especias1 pieza
  • garam masala (for the marinade)Especias1 pieza
  • curry powder (for the marinade)Especias1 pieza
  • cayenne pepper (for the marinade, adjust to taste)Especias0,5 piezas
  • plain yogurt (unsweetened)Lácteos110 g
  • lemon juice (about half a lemon)Frutas y verduras15 ml
  • butterLácteos28 g
  • onion (finely diced)Frutas y verduras150 g
  • garlic (minced)Frutas y verduras4 piezas
  • ginger (grated)Frutas y verduras15 g
  • tomato pasteDespensa65 g
  • tomato puree (or passata)Despensa480 g
  • paprikaEspecias1 pieza
  • cayenne pepper (adjust to taste)Especias1 pieza
  • curry powderEspecias1 pieza
  • ground cuminEspecias1 pieza
  • garam masalaEspecias1 pieza
  • chicken bouillon powder (or one crumbled cube)Despensa1 pieza
  • salt (for the rice)Especias2,5 piezas
  • sugarDespensa1 pieza
  • chicken stockDespensa240 ml
  • water (up to 480 ml depending on the rice)Otro360 ml
  • heavy cream (or double cream)Lácteos240 ml
  • long grain basmati rice (washed several times until the water runs clear)Cereales780 g
  • cilantro (chopped, or parsley)Frutas y verduras15 g

por ración

Nutrición

576kcal

Carbohidratos
83 g
Proteínas
25 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Bol

paso a paso

Preparación

  1. Marinate the chicken

    • In a bowl, combine the chicken with the yogurt, curry powder, salt, garlic powder, ginger powder, cayenne pepper, cumin, garam masala and lemon juice.
    • Mix everything really well, then cover and let it marinate in the fridge.
    Paso 1

  2. Sear the chicken

    • Heat a large pot over the heat.
    • Add the chicken and sear until nicely browned and fully cooked.
    • Remove the chicken from the pot and set aside.
    Paso 2

  3. Cook the aromatics

    • Add the butter to the pot, then the chopped onions, minced garlic and ginger.
    • Cook until the onions are softened.
    Paso 3

  4. Add the tomato paste

    • Add the tomato paste and cook until it darkens slightly, stirring so it doesn't burn.
    Paso 4

  5. Build the sauce

    • Add the tomato puree and give it a good mix.
    • Season with paprika, cayenne pepper, curry powder, cumin, chicken bouillon, garam masala, salt and a little sugar.
    • Add the chicken stock and water, then let it simmer.
    Paso 5

  6. Add the cream

    • Add the heavy cream and mix very well until smooth and creamy.
    Paso 6

  7. Cook the rice

    • Add the rinsed rice and mix everything together.
    • Cover and cook on low heat until the rice is fully cooked.
    Paso 7

  8. Finish and serve

    • Stir the rice very well to let some of the steam escape.
    • Add the chicken back in and give everything one final mix.
    • Finish with chopped cilantro or parsley for freshness and colour.
    Paso 8
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