Butter Chicken in Creamy Sauce Served with Fragrant White Rice

Directions:

Prepare the White Rice:

Rinse the white rice under cold water until the water runs clear.

In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt, reduce the heat to low, cover, and let simmer for 15-18 minutes until the rice is tender and all the water has been absorbed. Remove from heat and fluff with a fork. Stir in 1 tablespoon of butter for added flavor. Set aside.

Cook the Butter Chicken:

Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and sauté for about 4 minutes until it becomes soft and translucent.

Add the garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

Stir in the garam masala, cumin, coriander, turmeric, and chili powder. Cook for 1-2 minutes, allowing the spices to bloom and become aromatic.

Add the cubed chicken to the skillet. Season with salt and pepper, and cook for about 6-8 minutes, or until the chicken is browned on all sides.

Stir in the crushed tomatoes and simmer for 10 minutes, letting the sauce thicken.

Add the heavy cream, yogurt, and honey (if using). Stir well and let it simmer for an additional 5 minutes, allowing the sauce to become creamy and well combined.

Taste and adjust seasoning with salt and pepper if needed.

Serve:

Spoon the freshly made white rice onto plates. Top with a generous serving of butter chicken and sauce.

Garnish with fresh cilantro leaves.

Serve hot, paired with naan or a side salad if desired.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 550 kcal | Servings: 4 servings