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Butter Chicken with Basmati Rice
Chicken cubes simmered in a spiced tomato and coconut milk sauce with onion, garlic, and ginger, served over basmati rice.
- 200 g chicken breast
- 75 basmati rice
- 200 ml tinned tomatoes
- 100 ml coconut milk
- 80 g onion
- 3 cloves garlic
- 10 g ginger
- 1 tsp garam masala
- ½ tsp ground cumin
- ½ tsp paprika
- 1 tbsp olive oil
- 1 to taste salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Rinse basmati rice under cold water until water runs clear. In a pot, bring 180ml water to boil, add rice, reduce heat to low, cover, and simmer for 15 minutes until tender.
- Step 2
While rice cooks, dice chicken breast into 3cm cubes. Finely chop onion, mince garlic and ginger.
- Step 3
Heat 10ml olive oil in a large pan over medium-high heat. Season chicken with salt and pepper, then sear for 3-4 minutes per side until golden. Remove and set aside.
- Step 4
Add remaining 5ml oil to pan, sauté onion for 3 minutes until softened. Add garlic and ginger, cook for 1 minute until fragrant.
- Step 5
Stir in garam masala, cumin, and paprika, cook for 30 seconds to bloom spices.
- Step 6
Pour in tinned tomatoes and coconut milk, stir well. Return chicken to pan, reduce heat to medium-low, and simmer for 12-15 minutes until sauce thickens and chicken is cooked through.
- Step 7
Taste and adjust seasoning with salt and pepper. Serve butter chicken over fluffy basmati rice.
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