Indian inspired butter chicken with rice and homemade naan. Made with plenty of spices and creamy coconut milk for a slight twist. It’s cozy, creamy, a little spicy, and filled with warming Indian flavors.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Wash the chicken breast under cold running water, pat dry and cut into cubes. Peel and mince the garlic cloves and grate the ginger.
In a bowl, toss together the chicken cubes, yogurt, half of the garlic cloves, 1 tablespoon ginger, 2 teaspoons garam masala, 1 teaspoon cumin, ½ teaspoon turmeric, ½ teaspoon cayenne pepper, and 1 teaspoon salt. Let sit 5-10 minutes.
In the meantime, cook the rice according to the package instructions in a saucepan.
Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add 1 tablespoon butter and toss to coat the chicken. Remove the chicken from the skillet to a plate.
Peel and dice the onion. Add the onion to the skillet and cook for 5 minutes, until softened. Add the remaining butter, garlic, ginger, garam masala, cumin, turmeric, cayenne pepper, and the chili flakes. Season with salt and pepper. Cook until very fragrant, about 5 minutes. Add the tomato paste and continue cooking another 3-4 minutes.
Reduce the heat to low. Add ca. 120 ml water and the coconut milk. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly.
If the sauce seems thick, thin with additional coconut milk. Add the chicken and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.
Serve the chicken and sauce over bowls of rice with fresh naan.
Preparing In The Kitchen
Wash the chicken breast under cold running water, pat dry and cut into cubes. Peel and mince the garlic cloves and grate the ginger.
In a bowl, toss together the chicken cubes, yogurt, half of the garlic cloves, 1 tablespoon ginger, 2 teaspoons garam masala, 1 teaspoon cumin, ½ teaspoon turmeric, ½ teaspoon cayenne pepper, and 1 teaspoon salt. Let sit 5-10 minutes.
In the meantime, cook the rice according to the package instructions in a saucepan.
Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add 1 tablespoon butter and toss to coat the chicken. Remove the chicken from the skillet to a plate.
Peel and dice the onion. Add the onion to the skillet and cook for 5 minutes, until softened. Add the remaining butter, garlic, ginger, garam masala, cumin, turmeric, cayenne pepper, and the chili flakes. Season with salt and pepper. Cook until very fragrant, about 5 minutes. Add the tomato paste and continue cooking another 3-4 minutes.
Reduce the heat to low. Add ca. 120 ml water and the coconut milk. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly.
If the sauce seems thick, thin with additional coconut milk. Add the chicken and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.
Serve the chicken and sauce over bowls of rice with fresh naan.
