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Indian Butter Chicken with Jasmine Rice by Food52

Yogurt marinated chicken simmered in a creamy, Indian-spiced tomato sauce and finished with cream and butter served over fluffy jasmine rice.

Difficulty: Easy

Time: 35-40 Minutes

This dish is Gluten-Free

Calories: 710 Fat: 20g Carbs: 81g Protein: 49g

We’ve taken the classic Indian recipe for Indian Butter Chicken and made it weeknight easy. Chicken is quick-marinated in yogurt and spices to flavor and tenderize the meat. Then, it’s simmered in a creamy, thick tomato sauce finished with cream and butter, and scented with garlic, ginger, garam masala, paprika and more. Ladle the velvety butter chicken over jasmine rice, garnish with some fresh cilantro, and curl up with this bowl of comfort that’s perfect for any night.

Ingredients

Jasmine rice

Garlic

Onion

Cilantro

Yogurt

Butter chicken blend

Tomato paste

Chicken breasts

Butter

Shimmering A description of flowing and shiny oil that is nearing its smoke point; an indicator your oil is very hot.

Julienne To slice into thin strips about the size of matchsticks.

Deglaze To dissolve the small particles remaining in a pan by adding liquid and heating.

Simmer To stew gently below or just at boiling point.

Medium pot

Medium deep pan or skillet

Medium bowl

Step 1: MARINATE CHICKEN

Read through entire recipe before getting started. Remove chicken breasts from package; rinse and pat dry. Cut chicken into 1" pieces and transfer to a MEDIUM bowl. Add yogurt, HALF of the butter chicken blend and season with a pinch of salt and pepper. Toss to coat. Cover and let marinate in the refrigerator for 10-15 min. While chicken is marinating, proceed with Step #2.

Step 2: COOK RICE

In a medium pot, heat 1 Tbsp. oil over high heat until shimmering. Add jasmine rice and sauté until lightly toasted and aromatic, 1-2 min. Add 1 ¼ cups water and a pinch of salt and bring to a boil. Cover, reduce heat to low and simmer until rice is fluffy and tender and water is absorbed, 15-20 min. Fluff with a fork. While rice is cooking, proceed with Step #3. Notes: If the rice has absorbed the water but isn't fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min more.

Step 3: SAUTE ONION

Remove ends and peel from onion; then cut in half and julienne. In a medium deep sauté pan or skillet, heat 1 Tbsp. oil over medium-high heat until shimmering. Add onion and sauté until it begins to soften, 4-5 min. Add ¼ cup of water and cook, stirring occasionally, until onions are very tender and a light golden brown, 6-8 min. While onion is cooking, remove chicken from refrigerator and let come to room temperature.

Step 4: COOK CHICKEN

Add garlic and marinated chicken to the pan with the onions and sauté, stirring constantly, until chicken begins to brown, 4-6 min. It is okay if the liquid cooks down or begins to separate. Add tomato paste and remaining butter chicken blend and cook until tomato paste deepens in color, 3-4 min.

Step 5: SIMMER SAUCE

Deglaze pan with 2 cups of water. Use a hard spatula or spoon to scrape up any browned bits on bottom of pan. Season with a pinch of salt and pepper. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce is reduced by half, 15-20 min. Stir in sour cream and simmer 1-2 min more. Note: When simmering sauce, you should see small bubbles on the surface. If not, increase heat.

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Step 6: PLATE YOUR DISH

Tear up cilantro leaves and tender stems. Divide rice between two bowls. Ladle butter chicken over rice. Garnish with cilantro. Enjoy!