Indian Butter Chicken with Basmati Rice
January 5, 2011 | Print | E-mail | Filed under chicken, Indian, rice
For Christmas this year I received several cookbooks, one of which is all about Indian cuisine. While hubby and I both love Indian food, the problem is that I only know how to make three dishes – naan, chana masala, and this Indian butter chicken I found on Tasty Kitchen and adapted to suite our tastes. Though we love each of them, we tend to get in a “food rut” after eating them over and over again, and then we don’t want to see them again for quite some time. I’m very much looking forward to cooking from the new book and trying out new dishes. In the meantime, here is the recipe for the butter chicken…once the chicken has marinated overnight, the cooking process the next day goes pretty quickly. I think I had it on the table in about 40 minutes – not bad for a weeknight dinner!
For the marinade:
- 5 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp crushed red pepper
- 1/2 tsp ground coriander
- 1/2 tsp cumin
- 1/2 tsp cardamom
- 1 whole lime, juiced
For the rice:
- 1 1/2 cups Basmati rice
- 1 tsp tumeric powder
- 1 tsp garlic powder
For the rest:
- 1 lb boneless, skinless chicken breast tenderloins
- 1/2 onion, diced
- 4 Tbsp butter
- 1 can (14.5 ounces) tomato sauce
- 1 tomato, diced
- 1/2 cup heavy cream
- 1 bunch fresh cilantro, chopped
The night before you’re ready to make the butter chicken, combine the marinade ingredients with the chicken breast tenderloins in a large freezer bag. Marinate overnight in the refrigerator.
When ready to cook, sauté the onion in the butter until tender.
Add in the marinated chicken and cook for 5 minutes on each side.
Add in the tomato sauce and diced tomatoes. Cover and cook over medium-low heat for about 30 minutes or until the chicken is cooked through. In the meantime, heat a pot of water to boiling for the rice. Cook the rice according to package directions, adding in the tumeric and garlic powders when the rice is added to the water.
Pour the cream and cilantro into the chicken-tomato mixture and stir well.
Serve over the rice.
January 5th, 2011 at 2:18 pm
Mmmm, I love Indian food. I’m really excited that we’re getting an Indian restaurant in our town, so we won’t have to drive an hour to get Indian. Hubby makes a fabulous chicken coconut curry, and sometimes we’ll just cook up some veggies and ground beef and season with curry, ginger, garlic, and turmeric — and if we have a can of coconut milk in the cupboard, that goes in, too. I might have to try this butter chicken sometime soon!
January 5th, 2011 at 2:30 pm
Ooh, this is perfect! My boyfriend LOVES Indian, and I really don’t like it, but this recipe looks like something I might enjoy. I think I’ll surprise him with some homemade Indian food tomorrow night!
January 5th, 2011 at 2:50 pm
This looks amazing – bookmarking! We really like Indian food, too. The hub’s favorite is chicken curry with naan, so that’s what I make most often.
January 5th, 2011 at 2:58 pm
Wish I could place an order right now for lunch
Gorgeous!
January 5th, 2011 at 3:15 pm
It looks delicious! And I’ve actually been looking for an Indian chicken recipe (my dad loves Indian food). I’m going to have to make this!
January 5th, 2011 at 5:27 pm
I have been wanting to try a butter chicken. It sounds so good!
January 5th, 2011 at 6:47 pm
This looks sooooo good! My boyfriend would devour this!
January 5th, 2011 at 7:52 pm
Great meal for a cold night!
January 6th, 2011 at 12:10 am
Oh yeah! I am loving this Indian dish. This is my second favorite after chicken tikka masala. This looks incredible!
January 6th, 2011 at 11:39 am
We LOVE Indian food. Did you know curry is the national dish of the UK? The curry houses on Brick Lane in London are famous, and for good reason. I had never had Indian until I met James, and now we eat it at least once a week. Butter Chicken is very similar to Chicken Korma. Korma is made with coconut milk, coconut, almonds, tomato paste, and garlic. Next time you’re feeling adventurous, see if you can find it on your local Indian’s menu, or ask them to make it for you. I started out with a Korma, and progressed to a Tikka Masala – which isn’t actually Indian at all, it was invented in England. Though various parts of England claim the distinction, no one really knows WHERE in England it was invented!
This is a great recipe, Tracy. I’ll make it next week on our curry night instead of going for the old standby.
January 6th, 2011 at 1:31 pm
This looks yummy. I love Indian food and can’t wait to give your recipe a try!
January 6th, 2011 at 1:50 pm
yeah…so I’m thinking we need an indian night take 2!
January 6th, 2011 at 3:33 pm
Looks great! I need and want to learn more about Indian cuisine for sure!
January 6th, 2011 at 5:54 pm
I’ve bookmarked this recipe. It looks delicious and easy — what more could I ask for?
January 7th, 2011 at 11:34 am
I adore butter chicken and your post is making me salivate. Enjoy experimenting with your new cookbook.
January 7th, 2011 at 4:16 pm
Oh wow! That chicken looks completely amazing. I have only had limited experience with Indian food…this looks like a great way start.
February 5th, 2011 at 7:34 pm
I made this and it was CRAZY good! Unbelievably so!
December 21st, 2011 at 8:39 pm
Just made this for my family tonight. They loved it! Thanks for the wonderful recipe