Description
A rich and comforting Indian-inspired dish featuring tender chicken in a creamy tomato and butter sauce, served over fluffy basmati rice for a satisfying bowl.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup basmati rice, rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 cup tomato puree
- 1/2 cup heavy cream
- 4 tbsp unsalted butter
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Cook the basmati rice according to package instructions until fluffy; set aside.
- In a large skillet, melt 2 tbsp butter over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the remaining butter. Sauté onion until soft, about 5 minutes. Add garlic and ginger, cook for 1 minute until fragrant.
- Stir in garam masala, turmeric, paprika, and cayenne pepper. Cook for 30 seconds to toast the spices.
- Pour in tomato puree, bring to a simmer. Return chicken to the skillet, cover, and cook for 10 minutes until chicken is tender.
- Reduce heat to low, stir in heavy cream. Simmer for 5 minutes until sauce thickens. Season with salt and pepper.
- Serve the creamy butter chicken over the cooked rice, garnished with fresh cilantro.
Notes
You can customize the seasonings to taste.