Main
Butter Chicken and Rice
45 minServes 2Nutri-Score C€€
C
45 min
45 minButter Chicken and Rice
what you need
Ingredients
full-fat yogurtDairy120 g
garam masala (1 tsp for the marinade)Spices1 piece- kosher salt (1 tsp for the marinade, plus more to taste)Spices1 piece
black pepper (1 tsp for the marinade, plus more to taste)Spices1 piece
boneless skinless chicken thighsMeat450 g
olive oilPantry30 ml
onion (diced)Produce0.5 pieces
ginger (1 tsp, minced)Produce1 piece
garlic (minced)Produce3 pieces- smoked paprika (1 tsp)Spices1 piece
- ground cumin (1 tsp)Spices1 piece
- garam masala (1 tsp for the curry)Spices1 piece
crushed tomatoesPantry120 g
tomato pastePantry15 ml
waterOther120 ml- heavy creamDairy120 ml
cilantro (chopped, for garnish)Produce10 g
rice (cooked, for serving)Grains150 g
per serving
Nutrition
973kcal
- Carbs
- 73 g
- Proteins
- 53 g
- Fat
- 53 g
what you’ll use
Tools
Mixing bowl
Frying pan
Saucepan
step by step
Method
- Step 1
Season the chicken
- In a bowl, mix the chicken with the yogurt, garam masala, salt and pepper.
- Marinate for 30 minutes for maximum flavour, or skip it if you're in a hurry.
- Step 2
Sear the chicken
- Heat the stove to medium-high and add oil to coat the bottom of the pan until you see a bit of smoke.
- Add the chicken without overcrowding the pan so it sears instead of steaming.
- Cook until browned, then flip; about 6-8 minutes total. It will finish cooking in the sauce.
- Step 3
Make the curry sauce
- Deglaze the pan with a splash of water, then add the onion, garlic and ginger and cook for 1-2 minutes.
- Add the tomato paste and sauté for another 1-2 minutes, then pour in the crushed tomatoes and the rest of the water.
- Add the heavy cream and remaining spices, let it simmer a few minutes, then add the chicken back in.
- Let everything cook for about 10 minutes.
- Step 4
Serve
- Serve with cooked rice and garnish with drizzles of heavy cream and chopped cilantro.
most cooked first