Butter Chicken Recipe

Cooking Directions

1. 1

   Marinate the Chicken

   In a bowl, combine the Greek yogurt, lemon juice, garam masala, turmeric powder, cumin powder, coriander powder, and salt. Add the chicken pieces and coat them well. Cover and refrigerate for at least 1 hour or overnight for best results.

2. 2

   Cook the Chicken

   In a large pan, melt the butter over medium heat. Add the finely chopped onion and sauté until golden brown. Stir in the minced garlic and grated ginger, cooking until fragrant.

3. 3

   Add Tomato and Simmer

   Add the pureed tomatoes to the pan and cook for about 10 minutes, stirring occasionally. Add the marinated chicken, cover, and let it cook for about 20 minutes, until the chicken is tender.

4. 4

   Finish the Sauce

   Stir in the cream and let it simmer for another 5 minutes. Adjust salt to taste and sprinkle with toasted coconut before serving.

5. 5

   Prepare Rice and Peas

   While the chicken is cooking, rinse the basmati rice under cold water until the water runs clear. In a pot, bring 400 ml of water to a boil, add the rice and salt, cover, and reduce the heat to low. Cook for about 15 minutes or until the rice is fluffy. In the last 5 minutes, add the frozen peas to steam with the rice.

6. 6

   Prepare Naan

   Warm the naan bread in a skillet or microwave according to package instructions.

7. 7

   Serve

   Serve the butter chicken over the basmati rice with peas, garnished with additional toasted coconut, alongside the warm naan bread.