Butter Chicken with Basmati
Yogurt-marinated chicken in a tomato and butter sauce finished with cream. The one everybody orders, made on a Tuesday.
- Total
- 45 min
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
Ingredients
For 4 servings
- chicken thighs24 oz
- basmati rice2 cup
- canned diced tomatoes1½ can
- baby spinach4 cup
- plain yogurt8 tbsp
- heavy cream8 tbsp
- butter6 tbsp
- yellow onion2 piece
- garlic8 clove
- fresh ginger4 tsp
- garam masala6 tsp
- paprika4 tsp
- ground cumin2 tsp
- fresh cilantro8 sprig
- salt2 tsp
You'll need
pot · skillet · bowl
Method
Toss chicken with yogurt, half the garam masala and salt. Leave to sit.
15 min · rest
Cook basmati according to package directions.
15 min · boil
Sear the chicken in butter over high heat until charred at the edges.
8 min · fry
Lift out. Soften onion, garlic and ginger in the same pan.
6 min · saute
Add remaining spices and fry until fragrant.
1 min · saute
Pour in tomatoes and simmer until the sauce darkens and thickens.
10 min · simmer
Return the chicken, wilt in spinach, then stir cream in off the heat.
4 min · prep
Scatter cilantro and serve over the rice.
1 min · rest
Serving suggestion
Warm naan for scooping is the traditional partner to the rice, not a replacement.