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Restaurants›Twisted Indian North Barrie›Butter Chicken Bowl Recipe

Butter Chicken Bowl Recipe

Name: Twisted Indian North Barries Butter Chicken Bowl Recipe
Cook time: 55 min
Total time: 55 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1.5 cups Basmati rice (uncooked); 2.75 cups Water (for rice); 0.5 tsp Salt (for rice); 4 cups Or mixed field greens (optional instead of rice); 1 lb Boneless skinless chicken thighs, cut into 1" pieces; 0.25 cups Plain yogurt; 2 tsp Garlic, minced; 1 tsp Fresh ginger, grated; 1 tsp Garam masala; 0.75 tsp Kosher salt; 1 tbsp Lemon juice; 0.25 tsp Red chili powder (or cayenne); 3 tbsp Unsalted butter; 1 tbsp Vegetable oil; 0.75 cup Yellow onion, finely chopped; 1 tsp Garlic, minced; 1 tsp Fresh ginger, grated; 1 tsp Ground cumin; 0.5 tsp Ground coriander; 0.5 tsp Smoked paprika; 2 tbsp Tomato paste; 1 cup Crushed canned tomatoes (or passata); 0.5 cups Heavy cream; 0.5 tsp Kasuri methi (dried fenugreek leaves), crushed; 0.5 tsp Sugar; 1 tsp Salt; 2 tbsp Cilantro, chopped; 2 tbsp Toasted slivered almonds; 0.25 cups Pickled red onions; 2 tbsp Mango chutney

Inspired by Twisted Indian North Barrie

Time55m

Serves3

Choice of rice or field-greens, chicken cooked in Tomato-Butter sauce, choice of toppings and chutney.

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Ingredients

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Base

1 1/2 cups Basmati rice (uncooked)

2 3/4 cups Water (for rice)

1/2 tsp Salt (for rice)

4 cups Or mixed field greens (optional instead of rice)

Marinated chicken

1 lb Boneless skinless chicken thighs, cut into 1" pieces

1/4 cups Plain yogurt

2 tsp Garlic, minced

1 tsp Fresh ginger, grated

1 tsp Garam masala

3/4 tsp Kosher salt

1 tbsp ReaLemon lemon juice

1/4 tsp Red chili powder (or cayenne)

Tomato-butter sauce

3 tbsp Unsalted butter

1 tbsp Tuscany sunflower oil

3/4 cup Yellow onion, finely chopped

1 tsp Garlic, minced

1 tsp Fresh ginger, grated

1 tsp Ground cumin

1/2 tsp Ground coriander

1/2 tsp Smoked paprika

2 tbsp Tomato paste

1 cup Crushed canned tomatoes (or passata)

1/2 cups Heavy cream

1/2 tsp Kasuri methi (dried fenugreek leaves), crushed

1/2 tsp sugar

1 tsp Celtic sea salt

Toppings & chutney

2 tbsp Cilantro, chopped

2 tbsp Toasted slivered almonds

1/4 cups Pickled red onions

2 tbsp Mango chutney

2 tbsp Plain yogurt or raita (optional drizzle)

2 each Lemon wedges

Method

Base

Cook rice

If using rice: Rinse basmati rice under cold water until runoff is clear. Combine rinsed rice, 2.75 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes; fluff with a fork.

Prepare greens (optional)

If using field greens: wash and dry greens, place 4 cups into serving bowls just before assembling.

Marinated chicken

Make marinade and marinate chicken

In a medium bowl combine yogurt, minced garlic, grated ginger, garam masala, 3/4 tsp kosher salt, lemon juice and red chili powder. Add chicken pieces and toss to coat. Marinate at least 20 minutes at room temperature or up to 4 hours in the refrigerator.

Sear chicken

Heat a large skillet or nonstick pan over medium-high heat with 1 tsp oil. Remove excess marinade from chicken (shake off) and sear chicken in batches 2–3 minutes per side until lightly browned but not fully cooked through. Transfer seared chicken to a plate; it will finish cooking in the sauce.

Tomato-butter sauce

Sauté aromatics

In the same large skillet, lower heat to medium and add 1 tbsp vegetable oil and 3 tbsp butter. When butter melts, add chopped onion and sauté until soft and beginning to brown, about 6–8 minutes.

Add garlic, ginger and spices

Add 1 tsp minced garlic and 1 tsp grated ginger; cook 30 seconds until fragrant. Stir in 1 tsp ground cumin, 1/2 tsp ground coriander and 1/2 tsp smoked paprika; cook 30–45 seconds to bloom the spices.

Add tomatoes

Stir in 2 tbsp tomato paste and cook 1 minute, then add 1 cup crushed tomatoes (or passata). Bring to a gentle simmer and scrape up any browned bits from the bottom of the pan.

Simmer chicken in sauce

Return the seared chicken and any accumulated juices to the skillet. Simmer gently, uncovered, 8–10 minutes until chicken is cooked through (internal temp 165°F / 74°C) and sauce thickens slightly.

Finish sauce

Reduce heat to low. Stir in 1/2 cup heavy cream, 1/2 tsp crushed kasuri methi, 1/2 tsp sugar and 1 tsp salt. Simmer 1–2 minutes to heat through and adjust seasoning to taste. Add remaining 1 tbsp butter and swirl until glossy.

Toppings & chutney

Prep toppings

Warm mango chutney slightly if preferred. Prepare pickled red onions and toast slivered almonds in a small dry pan over medium heat 2–3 minutes until fragrant; set aside.

Assemble bowls

Assemble bowls: divide rice or greens among 4 bowls (this recipe yields about 3–4 servings: see Servings). Spoon butter chicken and plenty of sauce over the base. Top each bowl with chopped cilantro, toasted almonds, a spoonful of pickled red onions, a drizzle of yogurt or raita if using, and 1/2–1 tbsp mango chutney. Serve with a lemon wedge on the side to squeeze over.