Classic Butter Chicken with Rice

A rich and creamy butter chicken simmered in a spiced tomato gravy, served with fluffy basmati rice. This comforting Indian dish combines tender chicken pieces with aromatic spices for a flavorful meal.

Steps

1. Marinate the chicken with yogurt, lemon juice, turmeric, garam masala, chili powder, and a pinch of salt. Set aside for at least 30 minutes. 2. Rinse basmati rice under cold water until clear, then soak for 15 minutes. 3. In a pot, bring 1 cup water to boil. Add soaked rice and a pinch of salt. Cook on low heat until rice is fluffy and water is absorbed. Set aside. 4. Heat butter in a pan over medium heat. Add chopped onions and sauté until golden brown. 5. Add minced garlic and grated ginger, cook for 1 minute until fragrant. 6. Add marinated chicken and cook until sealed and slightly browned. 7. Pour in tomato puree, stir well, and let it simmer for 10 minutes until oil separates. 8. Add heavy cream, mix gently, and simmer for another 5 minutes. Adjust salt to taste. 9. Garnish with fresh coriander leaves. 10. Serve hot butter chicken over the cooked basmati rice.

150g boneless chicken thighs, cut into bite-sized pieces 1/4 cup plain yogurt 1 tbsp lemon juice 1/2 tsp turmeric powder 1 tsp garam masala 1 tsp chili powder 1 tbsp butter 1 small onion, finely chopped 1 clove garlic, minced 1/2 inch ginger, grated 1/2 cup tomato puree 1/4 cup heavy cream Salt to taste 1/2 cup basmati rice 1 cup water Fresh coriander leaves for garnish