Butter Chicken with Fragrant Basmati Rice

Ingredients

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 2 tablespoons butter 2 tablespoons butter
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 tomatoes, pureed 4 tomatoes, pureed
• 2 tablespoons cashew paste 2 tablespoons cashew paste
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For the fragrant basmati rice: For the fragrant basmati rice:
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 2 green cardamom pods 2 green cardamom pods
• 1 cinnamon stick 1 cinnamon stick
• 2 cloves 2 cloves
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, turmeric powder, cumin powder, garam masala, paprika, and chili powder. Mix well.
2. 2.
   Add the chicken pieces to the marinade and coat them evenly. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
3. 3.
   In a large pan, heat the butter and vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
4. 4.
   Add the pureed tomatoes and cook for 5 minutes, stirring occasionally.
5. 5.
   Stir in the cashew paste and cook for another 2 minutes.
6. 6.
   Add the marinated chicken along with the marinade to the pan. Cook for 10-12 minutes, or until the chicken is cooked through.
7. 7.
   Pour in the heavy cream and simmer for an additional 5 minutes. Adjust the salt according to taste.
8. 8.
   Meanwhile, prepare the fragrant basmati rice. Rinse the rice under cold water until the water runs clear.
9. 9.
   In a separate pot, heat the ghee over medium heat. Add the cardamom pods, cinnamon stick, and cloves. Sauté for a minute until fragrant.
10. 10.
    Add the rinsed rice to the pot and stir to coat it with the ghee and spices.
11. 11.
    Pour in the water and add salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
12. 12.
    Fluff the rice with a fork and remove the whole spices.
13. 13.
    Serve the Butter Chicken hot, garnished with fresh cilantro, alongside the fragrant basmati rice.

Treat your ingredients with care...

• Chicken — For best results, use boneless chicken thighs as they are more tender and flavorful than chicken breasts.
• Cashew paste — Soak cashews in warm water for 30 minutes, then blend them into a smooth paste. This adds a creamy texture to the sauce.
• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For a smoky flavor, you can grill the marinated chicken before adding it to the sauce.
• Adjust the level of spiciness by increasing or decreasing the amount of chili powder.
• To make the dish healthier, you can substitute heavy cream with Greek yogurt.
• If you prefer a smoother sauce, you can blend the tomato-onion mixture before adding the chicken.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Butter Chicken with fragrant basmati rice on the side. Garnish with fresh cilantro for added freshness and color. Accompany the meal with naan bread or roti to soak up the delicious sauce.

Presentation advice

Present the Butter Chicken in a deep serving dish, allowing the vibrant orange sauce to stand out. Sprinkle some chopped cilantro on top for an appealing touch. Serve the fragrant basmati rice in a separate bowl to showcase its fluffy texture.