Ingredients
Butter Chicken
- ½ cup Basmati rice rinsed
- 8 oz Chicken breast boneless skinless cut into bite-sized pieces
- 1/4 cup Yogurt
- 1 tsp Garam masala
- ½ tsp Ground cumin
- ½ tsp Paprika
- ½ tsp Salt
- 2 TBSP Butter
- ½ cup Onion diced
- 1 clove Garlic minced
- 1 TBSP Fresh ginger grated
- ½ cup Crushed tomatoes
- 1/4 cup Heavy cream
- ½ tsp Sugar
- 2 TBSP Fresh cilantro for garnish
Palak Paneer
- 6 oz Baby Spinach
- ½ Tomato
- 2 cloves Garlic finely chopped
- ½ inch Fresh ginger
- ½ Green chilies or more, to taste
- 1 tsp Extra-virgin olive oil
- ½ cup Onion finely chopped
- ¼ cup Water or as needed
- ½ tsp Garam masala
- ¼ tsp Ground turmeric
- ¼ tsp Chili powder to taste
- Salt to taste
- 1½ TBSP Heavy cream or adjust to taste
- 2 oz Paneer cheese cut into cubes
- ¼ TBSP Dried fenugreek leaves
- Lemon juice to taste
- 1 Naan bread
Coconut Water
- 24 oz Coconut water cold
Instructions
- Rinse the rice with cold water and drain thoroughly. In a saucepan, cook the rice according to the directions on the package.
- In a medium-sized mixing bowl, combine the chicken, yogurt, garam masala, cumin, paprika, and salt. Stir until the chicken is well coated in the mixture.
- Melt the butter in a large frying pan over medium heat.
- Add the onion, garlic, and ginger to the pan and sauté for a few minutes, until the onion is translucent.
- Add the chicken to the pan and cook until browned on all sides, stirring occasionally.
- Add the crushed tomatoes to the pan and stir to combine. Let the mixture simmer for a few minutes until the sauce has thickened slightly.
- Add the heavy cream to the pan and stir to combine. Simmer the mixture for a few more minutes, until the sauce has thickened to your desired consistency.
- Stir in the sugar and salt to taste.
- Remove the pan from the heat and let the butter chicken cool for a few minutes before serving.
- Make the palak paneer: To a pot of boiling water, add salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted. Take them out and put them in ice-cold water. (This helps the leaves in retaining their green color).
- To a blender, add the blanched spinach along with tomato, garlic, ginger, and green chili. Puree to a smooth paste and set aside.
- Heat a pan on medium heat. Once hot, add the oil and then add the onions. Sauté for a few minutes until it starts changing color. Stir in the spinach puree and water.
- Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom. Once the spinach is cooked, add the garam masala, turmeric powder, chili powder, and salt. Mix and cook for 1 minute. Then add the heavy cream and mix.
- Stir in the paneer and fenugreek. Let simmer for 3 to 4 minutes. Switch off the flame and add lemon juice.
- Warm the naan in a nonstick pan over medium heat on both sides.
- Serve the butter chicken over rice, garnish with cilantro, and serve with naan and coconut water.
Notes
Notes
Pro tip: Rinsing rice before cooking removes excess starch, resulting in fluffier rice that doesn’t glop together.
Pro tip: Rinsing rice before cooking removes excess starch, resulting in fluffier rice that doesn’t glop together.
Nutrition
Calories: 1013kcal | Carbohydrates: 104g | Protein: 47g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 177mg | Sodium: 1817mg | Potassium: 2328mg | Fiber: 11g | Sugar: 22g | Vitamin A: 9734IU | Vitamin C: 53mg | Calcium: 487mg | Iron: 6mg
Indian Butter Chicken
Ingredients
Butter Chicken
- ½ cup Basmati rice rinsed
- 8 oz Chicken breast boneless skinless cut into bite-sized pieces
- 1/4 cup Yogurt
- 1 tsp Garam masala
- ½ tsp Ground cumin
- ½ tsp Paprika
- ½ tsp Salt
- 2 TBSP Butter
- ½ cup Onion diced
- 1 clove Garlic minced
- 1 TBSP Fresh ginger grated
- ½ cup Crushed tomatoes
- 1/4 cup Heavy cream
- ½ tsp Sugar
- 2 TBSP Fresh cilantro for garnish
Palak Paneer
- 6 oz Baby Spinach
- ½ Tomato
- 2 cloves Garlic finely chopped
- ½ inch Fresh ginger
- ½ Green chilies or more, to taste
- 1 tsp Extra-virgin olive oil
- ½ cup Onion finely chopped
- ¼ cup Water or as needed
- ½ tsp Garam masala
- ¼ tsp Ground turmeric
- ¼ tsp Chili powder to taste
- Salt to taste
- 1½ TBSP Heavy cream or adjust to taste
- 2 oz Paneer cheese cut into cubes
- ¼ TBSP Dried fenugreek leaves
- Lemon juice to taste
- 1 Naan bread
Coconut Water
- 24 oz Coconut water cold
Instructions
- Rinse the rice with cold water and drain thoroughly. In a saucepan, cook the rice according to the directions on the package.
- In a medium-sized mixing bowl, combine the chicken, yogurt, garam masala, cumin, paprika, and salt. Stir until the chicken is well coated in the mixture.
- Melt the butter in a large frying pan over medium heat.
- Add the onion, garlic, and ginger to the pan and sauté for a few minutes, until the onion is translucent.
- Add the chicken to the pan and cook until browned on all sides, stirring occasionally.
- Add the crushed tomatoes to the pan and stir to combine. Let the mixture simmer for a few minutes until the sauce has thickened slightly.
- Add the heavy cream to the pan and stir to combine. Simmer the mixture for a few more minutes, until the sauce has thickened to your desired consistency.
- Stir in the sugar and salt to taste.
- Remove the pan from the heat and let the butter chicken cool for a few minutes before serving.
- Make the palak paneer: To a pot of boiling water, add salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted. Take them out and put them in ice-cold water. (This helps the leaves in retaining their green color).
- To a blender, add the blanched spinach along with tomato, garlic, ginger, and green chili. Puree to a smooth paste and set aside.
- Heat a pan on medium heat. Once hot, add the oil and then add the onions. Sauté for a few minutes until it starts changing color. Stir in the spinach puree and water.
- Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom. Once the spinach is cooked, add the garam masala, turmeric powder, chili powder, and salt. Mix and cook for 1 minute. Then add the heavy cream and mix.
- Stir in the paneer and fenugreek. Let simmer for 3 to 4 minutes. Switch off the flame and add lemon juice.
- Warm the naan in a nonstick pan over medium heat on both sides.
- Serve the butter chicken over rice, garnish with cilantro, and serve with naan and coconut water.
Notes
Notes
Pro tip: Rinsing rice before cooking removes excess starch, resulting in fluffier rice that doesn’t glop together.
Pro tip: Rinsing rice before cooking removes excess starch, resulting in fluffier rice that doesn’t glop together.
Nutrition
Calories: 1013kcalCarbohydrates: 104gProtein: 47gFat: 46gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 177mgSodium: 1817mgPotassium: 2328mgFiber: 11gSugar: 22gVitamin A: 9734IUVitamin C: 53mgCalcium: 487mgIron: 6mg
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