Indulge in the rich and aromatic flavors of this classic Butter Chicken and Rice recipe, a beloved dish that brings the essence of Indian cuisine right to your table. Tender, marinated chicken thighs are sautéed to perfection, then simmered in a velvety sauce that combines garam masala’s warmth, chili powder’s heat, and the tangy notes of lemon juice. The sauce, enriched with half-and-half and Greek yogurt, achieves a luxurious creaminess balanced by the subtle acidity of tomato sauce. Fresh ginger and garlic add depth and complexity, while a touch of cayenne pepper introduces a hint of spice that tantalizes the taste buds.
This dish is beautifully complemented by the fragrant basmati rice, which serves as the perfect base to soak up the savory sauce. Each bite delivers a harmonious blend of spices and textures, making it a satisfying meal for any occasion. Serve alongside warm naan to complete this comforting and flavorful experience. Whether looking for family or entertaining guests, this Butter Chicken and Rice recipe promises to be a hit, offering a delightful taste of India’s culinary heritage in every mouthful.
Ingredients for Butter Chicken and Rice:
- 1 lb TBS boneless, skinless chicken thighs cut into 3/4-inch pieces
- 2 tablespoons peanut oil
- 1 shallot, chopped
- 1/2 cup onion, chopped
- 2 tablespoons of butter
- 1/2 tablespoon of minced ginger
- 1/2 tablespoon of minced garlic
- 2 teaspoons of lemon juice
- 2 teaspoons of garam masala
- 1 teaspoon of chili powder
- 1 teaspoon of ground cumin
- 1 bay leaf
- 1 cup of tomato sauce
- 1 cup of half and half
- 1/4 cup of plain Greek yogurt
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon of cornstarch
- 1/4 cup of water
- Basmati rice prepared according to the package directions
- Naan
Directions:
- Heat 1 tablespoon of peanut oil in a large saucepan over medium-high heat. Sauté the shallot and onions until they become translucent.
- Add in the butter, ginger, garlic, lemon juice, chili powder, cumin, bay leaf, and one teaspoon of garam masala. Stir continuously for one minute.
- Add in the tomato sauce and cook for two minutes. Stir frequently.
- Reduce the heat to low and mix in the half-and-half and yogurt. Stir frequently while simmering for ten minutes.
- Add in the salt and pepper.
- Remove from the stove and set aside.
- In another deep skillet, heat the remaining one tablespoon of oil over medium heat. Cook chicken until lightly browned on all sides, about 10 minutes.
- Reduce the heat to low. Season the chicken with one teaspoon of garam masala and cayenne. Add a few spoonfuls of the sauce and simmer until the chicken is no longer pink. Add the cooked chicken to the sauce and stir.
- Dissolve the cornstarch into the water. Pour into the sauce with the chicken. Stir and cook for 7 to 10 minutes until the sauce has thickened.
- Serve over cooked basmati rice and heated naan.
The best ingredients for dinner are awaiting you at The Butcher Shop.
Why purchase meat and produce from a grocery store that comes from who knows where? We have such excellent, fresh meat and produce available to us locally! The Butcher Shop is your one-stop shop for locally sourced meats and produce from farms right here in Southern Oregon. At TBS, you’ll find the perfect cut of meat for your meal, plus fresh-baked loaves of bread, fresh fruit and vegetables, local wine and beers, and even quality food specifically for your canine. Stop by today or call ahead to pre-order your ingredients.