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Butter Chicken Rice
Hoofdgerecht

Butter Chicken Rice

1 u 15 minVoor 8Nutri-Score C€€
van @kikifoodieskitchen8 imports0 keer gekookt
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wat je nodig hebt

Ingrediënten

8 personen
  • boneless skinless chicken thighs (cut into pieces)Vlees350 g
  • boneless skinless chicken breast (cut into pieces)Vlees350 g
  • salt (for the marinade)Kruiden en specerijen1 stuk
  • ground cumin (for the marinade)Kruiden en specerijen0,5 stukken
  • garlic powder (for the marinade)Kruiden en specerijen1 stuk
  • garam masala (for the marinade)Kruiden en specerijen1 stuk
  • curry powder (for the marinade)Kruiden en specerijen1 stuk
  • cayenne pepper (for the marinade, adjust to taste)Kruiden en specerijen0,5 stukken
  • plain yogurt (unsweetened)Zuivel110 g
  • lemon juice (about half a lemon)Groente en fruit15 ml
  • butterZuivel28 g
  • onion (finely diced)Groente en fruit150 g
  • garlic (minced)Groente en fruit4 stukken
  • ginger (grated)Groente en fruit15 g
  • tomato pasteVoorraadkast65 g
  • tomato puree (or passata)Voorraadkast480 g
  • paprikaKruiden en specerijen1 stuk
  • cayenne pepper (adjust to taste)Kruiden en specerijen1 stuk
  • curry powderKruiden en specerijen1 stuk
  • ground cuminKruiden en specerijen1 stuk
  • garam masalaKruiden en specerijen1 stuk
  • chicken bouillon powder (or one crumbled cube)Voorraadkast1 stuk
  • salt (for the rice)Kruiden en specerijen2,5 stukken
  • sugarVoorraadkast1 stuk
  • chicken stockVoorraadkast240 ml
  • water (up to 480 ml depending on the rice)Overig360 ml
  • heavy cream (or double cream)Zuivel240 ml
  • long grain basmati rice (washed several times until the water runs clear)Granen780 g
  • cilantro (chopped, or parsley)Groente en fruit15 g

per portie

Voedingswaarden

576kcal

Koolhydraten
83 g
Eiwitten
25 g
Vetten
16 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Soeppan
  • Mengkom

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 3

  4. Add the tomato paste

    • Add the tomato paste and cook until it darkens slightly, stirring so it doesn't burn.
    Stap 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.
    Stap 5

  6. Add the cream

    • Add the heavy cream and mix very well until smooth and creamy.
    Stap 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.
    Stap 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.
    Stap 8
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