Name: Indian Butter Chicken
Prep time: 20 min
Cook time: 30 min
Ingredients: 1/2 cup All-purpose flour; 1/4 tsp Sugar; 1/4 tsp Baking powder; 1/8 tsp Baking soda; 1/8 tsp Salt; 1 TBSP Yogurt plain; Water ((for kneading)); 1/2 TBSP Vegetable oil; Butter (for finishing); 1/2 cup Basmati rice (rinsed); 8 oz Chicken breast boneless skinless (diced 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 (to taste); 2 TBSP Butter; 1/4 cup Onion (diced small); 2 clove Garlic (finely minced or pressed); 1 TBSP Fresh ginger (grated); 1/2 cup Crushed tomatoes; 1/2 cup Heavy cream; 1/2 tsp Sugar; 1 TBSP Extra-virgin olive oil; 2 TBSP Fresh cilantro; 24 oz Coconut water (cold)

Indian Butter Chicken

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Prep Time: 20

Cook Time: 30

Servings:

Calories: 739kcal

Ingredients

Tandoori Roti

1/2 cup All-purpose flour
1/4 tsp Sugar
1/4 tsp Baking powder
1/8 tsp Baking soda
1/8 tsp Salt
1 TBSP Yogurt plain
Water (for kneading)
1/2 TBSP Vegetable oil
Butter for finishing

Butter Chicken

1/2 cup Basmati rice rinsed
8 oz Chicken breast boneless skinless diced 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 to taste
2 TBSP Butter
1/4 cup Onion diced small
2 clove Garlic finely minced or pressed
1 TBSP Fresh ginger grated
1/2 cup Crushed tomatoes
1/2 cup Heavy cream
1/2 tsp Sugar
1 TBSP Extra-virgin olive oil
2 TBSP Fresh cilantro

Coconut Water

24 oz Coconut water cold

US Customary - Metric

Instructions

Prep the Tandoori Roti: In a large bowl, mix flour, sugar, baking powder, baking soda, and salt until well combined. Add yogurt and start to knead the dough. Add water as needed and continue to knead for 5 minutes. Then add oil and knead until the dough turns smooth and soft. Cover with plastic wrap and rest for 1 hour.
Cook the rice according to the instructions on the package.
Prep the ingredients per the instructions above.
Make the chicken: Heat a nonstick pan over medium heat. Once hot, add the oil, chicken, garam masala, paprika, and turmeric, and season with salt and pepper. Saute for 3 minutes then add the onion, garlic, and ginger. Saute until fragrant, about 3 minutes longer.
Stir in the broth and tomato paste. Bring to a simmer; let the broth reduce and concentrate in flavor and slightly thicken. Then add in the coconut milk and butter. Continue to simmer until the liquid thickens. Add a bit more tomato paste if needed to help thicken.
Tandoori Roti: Heat a skillet on medium heat. After the dough has rested, knead again making sure the dough is soft. Evenly portion the dough into balls and dust with flour. Roll gently with a rolling pin, making sure the roti is slightly thick, about 1/4 inch. Then sprinkle a few droplets of water over the top and spread evenly.
Cook the Tandoori Roti: Transfer the roti water side down onto the heated skillet. Cook for a minute or until the roti partially puffs up and the base browns. Then flip the roti over in the pan to cook the other side. (Don’t worry if there are some black spots appearing; it gives a tandoor effect.)
Finish the Tandoori Roti: Make sure the roti is cooked completely. Brush the top of the tandoori roti with butter while hot.
Finish rice: Once tender, season with salt and pepper to taste. Fluff with a fork and cover with a lid.
Finish the butter chicken: Taste and adjust the seasoning with salt if needed.
Serve: Spoon the rice into a bowl, top with the butter chicken, serve with tandoori roti, and garnish with cilantro. Enjoy with coconut water.

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