Ingredients
Scale
- 1.5 lbs Chicken Breast, boneless and skinless, cut into bite-sized pieces
- 4 tablespoons Butter
- 1 medium Onion, diced
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 cup Tomato Puree
- 1 cup Heavy Cream
- 1 cup Chicken Broth
- 2 teaspoons Garam Masala
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- to taste Salt
- for garnish Fresh Cilantro, chopped
- 1 cup Basmati or Jasmine Rice
Instructions
- Prepare all ingredients: cut chicken, dice onion, mince garlic and ginger.
- Melt butter in a large pot over medium heat. Sauté onion until golden brown (5-7 minutes).
- Add minced garlic and ginger. Cook for 1-2 minutes until fragrant.
- Add chicken pieces and cook until no longer pink (5-6 minutes).
- Sprinkle in garam masala, cumin, coriander, and salt. Stir to coat chicken and toast spices for 1-2 minutes.
- Pour in tomato puree and chicken broth. Bring to a simmer and cook for 10 minutes.
- Lower heat, add heavy cream, and stir until smooth. Simmer for an additional 5 minutes.
- Rinse rice under cold water. Add to the pot with the butter chicken sauce.
- Cover and reduce heat to low. Cook for 15-20 minutes until rice absorbs liquid.
- Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork and garnish with cilantro.
Notes
Adjust the spice level by varying the amount of garam masala. You can marinate the chicken in yogurt for extra flavor, and feel free to add vegetables.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg