Butter Chicken & Basmati Rice Recipe

Marinate the chicken

In a bowl combine yogurt, 4 minced garlic cloves, 1 tbs grated ginger, 1 tbs garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric and 1 tsp salt. Add the 1 lb chicken pieces, toss to coat, cover and refrigerate for at least 30 minutes (up to 6 hours).

Sear the chicken

Heat 2 tbs vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade (shake off excess) and sear in batches 2–3 minutes per side until browned but not fully cooked. Transfer to a plate.

Make the sauce base

Lower heat to medium and add 2 tbs butter to the same skillet. Add the finely chopped onion and sauté 6–8 minutes until soft and lightly golden. Add 2 minced garlic cloves and 1 tbs grated ginger; cook 1 minute until fragrant.

Build the sauce

Add 1.5 cups tomato puree, 1 tsp kosher salt and 1/4 tsp cayenne (optional). Simmer gently 8–10 minutes, stirring occasionally, until the sauce thickens and the raw tomato smell cooks off.

Finish the curry

Using an immersion blender or transfer to a blender, purée the sauce until smooth (optional for a silky texture). Return to skillet, stir in 3 tbs butter and pour in the seared chicken with any juices. Simmer gently 8–10 minutes until chicken is cooked through (internal temp 165°F / 74°C). Stir in 1/2 cup heavy cream and 1 tsp crushed fenugreek leaves; simmer 2 more minutes. Taste and adjust salt or cayenne. Garnish with 2 tbs chopped cilantro before serving.

Rinse 1.5 cups basmati rice under cold water until runoff is clear to remove excess starch. Drain well.

In a medium saucepan combine the drained rice, 2.25 cups water, 1 tbs butter or oil, 1/2 tsp salt, 3 cardamom pods and 1 bay leaf. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover tightly and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 5–10 minutes. Fluff with a fork and remove cardamom pods and bay leaf before serving.

Combine 3/4 cup diced cucumber, 3/4 cup diced tomato and 1/4 cup finely diced red onion in a bowl. Add 2 tbs chopped cilantro.

Dress with 1 tbs fresh lime juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Toss to combine and let sit 5 minutes for flavors to meld. Taste and adjust seasoning if necessary.