Butter Chicken over Rice

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Prep Time: 1 hour 15 minutes
Cook Time: 55 minutes
Servings: 2
Calories: 872kcal

Ingredients

Samosas

  • 1 cup All-purpose flour
  • 1/4 tsp Salt
  • 2 TBSP Vegetable oil
  • Water as needed
  • 1 tsp Cumin seeds
  • 1/2 cup Potatoes boiled and diced
  • 1/2 cup Green Peas
  • 1 tsp Garam masala
  • 1/2 tsp Ground turmeric
  • 1 cup Vegetable oil

Rice

  • 1/3 cup White rice rinsed and drained

Seasoning

  • Salt to taste
  • Black Pepper to taste

Butter Chicken

  • 1/4 cup Plain yogurt
  • 1 TBSP Lemon juice
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tsp Garam masala
  • 1/2 tsp Ground turmeric
  • 1/2 tsp Chili powder (adjust to taste)
  • 8 oz Chicken thighs boneless and skinless cut into bite-sized pieces
  • 2 TBSP Butter
  • 1 Onion finely chopped
  • 2 cloves Garlic minced
  • 1 inch Fresh ginger grated
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 cup Crushed tomatoes
  • 1/3 cup Heavy cream
  • 2 Naan bread

Mint Chutney:

  • 1 cup Fresh mint leaves
  • 1/4 Jalapeño pepper seeded
  • 1 Lemon juiced

Margarita Mocktail

  • 1 TBSP Honey to taste
  • 16 oz Sparkling water
  • 2 oz Orange juice
  • 4 oz Lime juice to taste
  • Ice cubes optional
  • 2 wedges Lime for garnish (optional)
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above
  • For Samosas: Prepare the samosa dough by mixing flour, salt, and oil. Add water gradually to form a stiff dough. Let it rest for 30 minutes.
  • For the filling, heat oil in a pan. Add cumin seeds and let them splutter. Add boiled potatoes, peas, garam masala, turmeric, and salt. Cook for 5 minutes. Mash slightly.
  • Roll out the dough into thin, long, rectangular strips. Cut each strip into two triangles.
  • Place a spoonful of filling in the center of each triangle. Fold over to form a triangle and seal the edges.
  • Heat oil in a pan and deep fry the samosas until golden brown. Drain on paper towels.
  • Cook the rice according to the instructions on the package. Once tender, fluff with a fork and season with salt and pepper. Keep warm covered with a lid.
  • For Butter Chicken: In a bowl, combine yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric powder, chili powder, and salt. Add chicken pieces and mix well. Marinate for at least 30 minutes or up to overnight in the refrigerator.
  • Heat butter in a pan. Add chopped onion and cook until translucent.
  • Add minced garlic, grated ginger, ground cumin, and ground coriander. Cook for a minute.
  • Add tomato puree and cook until the oil separates.
  • Add marinated chicken pieces along with the marinade. Cook until the chicken is no longer pink.
  • Stir in heavy cream and simmer for 5-7 minutes until the chicken is cooked through and the sauce thickens. Adjust seasoning if needed.
  • Warm the naan on both sides in a nonstick pan over medium heat.
  • For Mint Chutney: Blend mint leaves, jalapeño, lemon juice, and salt until smooth. Adjust seasoning to taste.
  • For Margarita Mocktail: In a pitcher, mix honey, sparkling water, orange juice, and lime juice. Stir well until honey is dissolved. Serve over ice cubes with lime wedges for garnish.
  • To Serve: Serve butter chicken over cooked rice with naan on the side. Serve samosas with mint chutney. Enjoy mocktail with the meal.

Nutrition

Calories: 872kcal | Carbohydrates: 70g | Protein: 33g | Fat: 54g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 719mg | Potassium: 1244mg | Fiber: 11g | Sugar: 23g | Vitamin A: 3071IU | Vitamin C: 80mg | Calcium: 270mg | Iron: 7mg

Butter Chicken over Rice

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 1 hour 15 minutes
Cook Time 55 minutes
Servings 2
Calories 872 kcal

Ingredients
 
 

Samosas

  • 1 cup All-purpose flour
  • 1/4 tsp Salt
  • 2 TBSP Vegetable oil
  • Water as needed
  • 1 tsp Cumin seeds
  • 1/2 cup Potatoes boiled and diced
  • 1/2 cup Green Peas
  • 1 tsp Garam masala
  • 1/2 tsp Ground turmeric
  • 1 cup Vegetable oil

Rice

  • 1/3 cup White rice rinsed and drained

Seasoning

  • Salt to taste
  • Black Pepper to taste

Butter Chicken

  • 1/4 cup Plain yogurt
  • 1 TBSP Lemon juice
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tsp Garam masala
  • 1/2 tsp Ground turmeric
  • 1/2 tsp Chili powder (adjust to taste)
  • 8 oz Chicken thighs boneless and skinless cut into bite-sized pieces
  • 2 TBSP Butter
  • 1 Onion finely chopped
  • 2 cloves Garlic minced
  • 1 inch Fresh ginger grated
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 cup Crushed tomatoes
  • 1/3 cup Heavy cream
  • 2 Naan bread

Mint Chutney:

  • 1 cup Fresh mint leaves
  • 1/4 Jalapeño pepper seeded
  • 1 Lemon juiced

Margarita Mocktail

  • 1 TBSP Honey to taste
  • 16 oz Sparkling water
  • 2 oz Orange juice
  • 4 oz Lime juice to taste
  • Ice cubes optional
  • 2 wedges Lime for garnish (optional)

Instructions
 

  • Prep the ingredients per the instructions above
  • For Samosas: Prepare the samosa dough by mixing flour, salt, and oil. Add water gradually to form a stiff dough. Let it rest for 30 minutes.
  • For the filling, heat oil in a pan. Add cumin seeds and let them splutter. Add boiled potatoes, peas, garam masala, turmeric, and salt. Cook for 5 minutes. Mash slightly.
  • Roll out the dough into thin, long, rectangular strips. Cut each strip into two triangles.
  • Place a spoonful of filling in the center of each triangle. Fold over to form a triangle and seal the edges.
  • Heat oil in a pan and deep fry the samosas until golden brown. Drain on paper towels.
  • Cook the rice according to the instructions on the package. Once tender, fluff with a fork and season with salt and pepper. Keep warm covered with a lid.
  • For Butter Chicken: In a bowl, combine yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric powder, chili powder, and salt. Add chicken pieces and mix well. Marinate for at least 30 minutes or up to overnight in the refrigerator.
  • Heat butter in a pan. Add chopped onion and cook until translucent.
  • Add minced garlic, grated ginger, ground cumin, and ground coriander. Cook for a minute.
  • Add tomato puree and cook until the oil separates.
  • Add marinated chicken pieces along with the marinade. Cook until the chicken is no longer pink.
  • Stir in heavy cream and simmer for 5-7 minutes until the chicken is cooked through and the sauce thickens. Adjust seasoning if needed.
  • Warm the naan on both sides in a nonstick pan over medium heat.
  • For Mint Chutney: Blend mint leaves, jalapeño, lemon juice, and salt until smooth. Adjust seasoning to taste.
  • For Margarita Mocktail: In a pitcher, mix honey, sparkling water, orange juice, and lime juice. Stir well until honey is dissolved. Serve over ice cubes with lime wedges for garnish.
  • To Serve: Serve butter chicken over cooked rice with naan on the side. Serve samosas with mint chutney. Enjoy mocktail with the meal.

Nutrition

Calories: 872kcalCarbohydrates: 70gProtein: 33gFat: 54gSaturated Fat: 26gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 210mgSodium: 719mgPotassium: 1244mgFiber: 11gSugar: 23gVitamin A: 3071IUVitamin C: 80mgCalcium: 270mgIron: 7mg
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