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Indian Butter Chicken & Spinach with Jasmine Rice

Creamy, warmly spiced butter chicken with lightly wilted spinach, fresh cilantro and served over jasmine rice.
Difficulty: Easy
Time: 35-40 min
This dish is Gluten-Free
Calories: 680 Fat: 15g Carbs: 62g Protein: 17g

Butter chicken is an Indian take-out favorite for a reason – it’s delicious! But you can knock this dish out in no time yourself; ditching the take out menu has never been so satisfying. Warm Indian spices and a creamy tomato sauce turn chicken thighs and fresh spinach into a delectable masterpiece.

Ingredients
Jasmine rice
Tomato paste
Onion
Garlic
Cilantro
Serrano chili
Lemon
Spinach
Chicken thighs
Heavy Cream
Butter

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Simmer To stew gently below or just at boiling point.
Garnish To add decorative or savory touches to food.

What you need

Medium bowl

Medium pot with lid

Medium deep sauté pan

Cooking Instructions

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Step 1: MARINATE CHICKEN

Read through the entire recipe before getting started. Remove chicken thighs from package; rinse and pat dry. Cut into 1" pieces and place in medium bowl. Cut lemon in half, then juice. Add 2/3 Indian spice blend, 3 tsp lemon juice, 1 tsp oil and a pinch of salt and pepper; mix to combine, cover and place in the fridge. While chicken marinates, begin cooking the rice (Step #2).

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Step 2: COOK RICE

Place jasmine rice, 1 ¼ cups water in medium pot over medium heat. Bring to a boil, reduce to simmer, cover and cook 18-20 min until fully cooked. Fluff with a fork. While rice is cooking, begin the mise en place (Step #3).

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Step 3: MISE EN PLACE

Wash and dry all produce. Mince or grate garlic. Tear cilantro leaves from stem; discard stems; and leave cilantro leaves whole. Remove top from serrano, thinly slice. Peel onion, cut in half and thinly slice. Keep butter pats in the refrigerator until needed.

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Step 4: MAKE BUTTER CHICKEN

Heat 1 tsp oil in deep sauté pan over medium heat When hot add chicken and cook 3-4 min until lightly browned and aromatic. Add onions and garlic cook another 3-4 min stirring constantly until softened and beginning to caramelize. The USDA recommends cooking chicken to an internal temperature 165ºF.

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Step 5: FINISH CHICKEN

Add tomato paste and cook stirring constantly 1-3 min. Add remaining spice blend, ½ cup water, 2 tsp lemon juice, heavy cream and a pinch of salt and pepper. Stir until combined, simmer 4-5 min until chicken is fully cooked and flavors have incorporated. Remove from heat, add spinach and cold butter pats. Stir until spinach is lightly wilted and butter has melted.

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Step 6: PLATE YOUR DISH

Divide jasmine rice between two bowls, top with butter chicken. Garnish with cilantro leaves and serrano slices. Enjoy! Note: Control heat by adding more or less serranos!