Butter Chicken with Rice

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Butter Chicken with Rice


Scale

Ingredients

  • 3 chicken breasts, cut into cubes
  • Chicken Marinade:
    • ½ cup plain yogurt
    • 1 ½ tablespoons minced garlic
    • 1 tablespoon minced ginger
    • 2 teaspoons garam masala
    • 1 teaspoon turmeric
    • 1 teaspoon ground cumin
    • 1 teaspoon of salt
  • Sauce:
    • 2 tablespoons olive oil
    • 2 tablespoons Truly Grass Fed Ghee Clarified Butter
    • 1 large onion, sliced
    • 1 ½ tablespoons garlic, minced
    • 1 tablespoon ginger, minced or finely grated
    • 1 ½ teaspoons ground cumin
    • 1 ½ teaspoons garam masala
    • 1 teaspoon ground coriander
    • 14 oz (400 g) crushed tomatoes
    • 1 teaspoon red chili powder
    • 1 1/4 teaspoons salt
    • 1 cup of heavy or thickened cream
    • 1 tablespoon sugar
  • Garnish:
    • Fresh cilantro, chopped
  • Serve with Rice, Naan or Veggies

Instructions

  1. Mix marinade ingredients together in a large bowl.
  2. Add in chicken breasts making sure they covered in the mixture.
  3. Cover and refrigerate for an hour.
  4. Heat oil in a large skillet or pan over medium heat. Add chicken and brown on both sides (it’s ok if it doesn’t cook through at this stage). Remove chicken and set aside.
  5. Heat ghee in the same pan then add onions. Sauté onions until soft then add garlic and ginger and cook another 1 minutes.
  6. Stir in tomatoes and spices and continue to simmer on low until it becomes a thick, darker sauce. You can transfer the sauce to a bowl and use a hand mixer to puree sauce or you can work in batches in a blender.
  7. Pour the pureed sauce back in the pan Stir in the cream and sugar. Add in the chicken and continue to cook until chicken is cooked through.
  8. Garnish with chopped cilantro and serve with your preferred rice or naan bread.

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