Ingredients
Butter Chicken
- 1/2 cup Basmati rice rinsed
- 8 oz Chicken breast boneless skinless cut into bite-sized pieces
- 1/4 cup Yogurt
- 1 tsp Garam masala
- 1/2 tsp Ground cumin
- 1/2 tsp Paprika
- 1/2 tsp Salt
- 2 TBSP Butter
- 1/2 cup Onion diced
- 1 clove Garlic minced
- 1 TBSP Fresh ginger grated
- 1/2 cup Crushed tomatoes
- 1/2 cup Heavy cream
- Chicken broth use if needed
- 1/2 tsp Sugar
- 2 Naan bread
- 2 TBSP Fresh cilantro for garnish
Coconut Water
- 24 oz Coconut water cold
Instructions
- Prep the ingredients per the instructions above.
- 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.(if needed: add a little broth to thin out the consistency of the sauce).
- 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.
- Set a nonstick pan over medium heat. Warm the naan on both sides. Then cut into wedges.
- Serve the butter chicken over rice, garnish with cilantro, and serve with naan and coconut water.
Notes
Pro tip: rinsing rice before cooking removes excess starch, resulting in fluffier rice that doesn’t glop together.
Nutrition
Calories: 928kcal | Carbohydrates: 115g | Protein: 43g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 1288mg | Potassium: 1153mg | Fiber: 6g | Sugar: 16g | Vitamin A: 1005IU | Vitamin C: 14mg | Calcium: 236mg | Iron: 3mg
Indian Butter Chicken
Ingredients
Butter Chicken
- 1/2 cup Basmati rice rinsed
- 8 oz Chicken breast boneless skinless cut into bite-sized pieces
- 1/4 cup Yogurt
- 1 tsp Garam masala
- 1/2 tsp Ground cumin
- 1/2 tsp Paprika
- 1/2 tsp Salt
- 2 TBSP Butter
- 1/2 cup Onion diced
- 1 clove Garlic minced
- 1 TBSP Fresh ginger grated
- 1/2 cup Crushed tomatoes
- 1/2 cup Heavy cream
- Chicken broth use if needed
- 1/2 tsp Sugar
- 2 Naan bread
- 2 TBSP Fresh cilantro for garnish
Coconut Water
- 24 oz Coconut water cold
Instructions
- Prep the ingredients per the instructions above.
- 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.(if needed: add a little broth to thin out the consistency of the sauce).
- 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.
- Set a nonstick pan over medium heat. Warm the naan on both sides. Then cut into wedges.
- Serve the butter chicken over rice, garnish with cilantro, and serve with naan and coconut water.
Notes
Pro tip: rinsing rice before cooking removes excess starch, resulting in fluffier rice that doesn’t glop together.
Nutrition
Calories: 928kcalCarbohydrates: 115gProtein: 43gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 117mgSodium: 1288mgPotassium: 1153mgFiber: 6gSugar: 16gVitamin A: 1005IUVitamin C: 14mgCalcium: 236mgIron: 3mg
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