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–+ servings

Indian Butter Chicken & Rice

ChickenStove-Top
Time :1 hour 35 minutes
Yield :3 servings
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When your tastebuds are ready for a dance, but the rest of you wants to stay at home, no fear, we've got you covered! The spicy, yet mild, step-to-the-music Indian Butter Chicken & Rice will make you twirl with excitement as it takes your mouth on a sweet, savory adventure! For the spice-lover in you, comes this easier-than-expected savory treat without even leaving the house! Your friends will rave about your better-than-take-out Indian Butter Chicken & Rice so much so, your dance card will always be filled! So, grab onto this special dish and share it with the ones you love! It really is a step above the rest!
When your tastebuds are ready for a dance, but the rest of you wants to stay at home, no fear, we've got you covered! The spicy, yet mild, step-to-the-music Indian Butter Chicken & Rice will make you twirl with excitement as it takes your mouth on a sweet, savory adventure! For the spice-lover in you, comes this easier-than-expected savory treat without even leaving the house! Your friends will rave about your better-than-take-out Indian Butter Chicken & Rice so much so, your dance card will always be filled! So, grab onto this special dish and share it with the ones you love! It really is a step above the rest!

Ingredients

For the marinade:

  • 1/3 cup Greek yogurt
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 2 cloves garlic minced
  • 1 teaspoon ginger paste
  • 3 chicken breasts boneless and skinless

For the sauce:

  • 1 tablespoon vegetable oil
  • 2 cups tomato passata
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon garam masala
  • 1 teaspoon brown sugar
  • 1/2 cup heavy cream
  • coriander to taste, freshly chopped

Directions

  • In a large bowl, combine the yogurt, 1 teaspoon of the garam masala, the ground cumin, the ground coriander, the cayenne pepper, the turmeric, the minced garlic, and 1 teaspoon of the ginger paste and mix well.
  • Toss the chicken breasts into the marinade and turn to coat well.
  • Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to overnight.
  • In a large skillet over medium heat, add the oil and fry the chicken until it reaches 165 degrees F when tested with a meat thermometer in its thickest part, about 5-6 minutes.
  • Add the tomato passata, the garlic paste, the remaining ginger paste, the remaining garam masala, and the brown sugar to the chicken and stir well.
  • Simmer the chicken mixture, uncovered, on low-medium heat, until the sauce is reduced by almost a quarter and the chicken is coated well, about 20 minutes.
  • Add the heavy cream to the chicken mixture and cook, stirring well, about 5 minutes.
  • Transfer the skillet from the heat.
  • Garnish the chicken mixture with the coriander and serve.
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