Hello, lovely readers! Today I’m thrilled to bring a touch of India straight to your kitchen with a delightful recipe for Rich and Creamy Butter Chicken with Fragrant Basmati Rice. Indian cuisine has always captivated my culinary heart with its mesmerizing aromas, bold spices, and comforting warmth, and I can’t wait to share this experience with you.
Butter Chicken, or “Murgh Makhani,” is a dish that has traveled far beyond its origins in India and into the lives of people around the globe. It’s a heartwarming blend of tender chicken in a silky tomato-based sauce, enriched with the luxurious essence of butter and cream. Paired with basmati rice, which fills your kitchen with a fragrance that’s utterly irresistible, it makes for a truly special meal.
In many ways, cooking Butter Chicken at home is like a culinary journey. You start with marinating the chicken pieces, allowing the robust flavors of cumin, garam masala, and turmeric to infuse every bite. Letting the chicken sit in its marinade for a few hours or overnight makes a significant difference—it’s a step worth the patience! The marinade renders the meat tender and flavorful, creating the foundation for the succulent dish to come.
The other star of the show is, of course, our fragrant basmati rice. When cooked with warming spices like cinnamon and cardamom, the rice transforms into a bed of aromas that complements the rich Butter Chicken perfectly. It’s truly a sensory delight!
As the Butter Chicken begins to come together on the stove, the tantalizing aromas fill the room—a sign that dinner is nearing perfection. The smooth, creamy sauce envelops the chicken, creating a dish that captivates both eyes and taste buds. Whether you’re cooking this on a quiet evening at home or as the centerpiece for a family gathering, it’s a meal that promises both comfort and joy.
One of my favorite things about this dish is how it transports me right back to my travels—or dreams of traveling (with a bit of kitchen magic, we can go anywhere, can’t we?). As I serve it up with a colorful garnish of fresh coriander, I’m reminded of lively Indian markets, bustling with vibrant colors and tantalizing aromas.
I hope you enjoy this taste of India, bringing warmth and a sprinkle of adventure to your dinner table. Remember, it’s not just about the food itself, but also the love and tradition that goes into preparing it. So put on some music, embrace the delightful mess of cooking, and savor every moment.
Happy cooking! Until next time, may your kitchen adventures continue to fill your home with delicious memories.
With love,
Al
Ingredients
For the Butter Chicken:
– 600g boneless chicken thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon ginger, freshly grated
– 1 tablespoon garam masala
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 400g can of chopped tomatoes
– 100ml double cream
– 50g unsalted butter
– Salt to taste
– Fresh coriander, chopped, for garnish
For the Marinade:
– 150ml plain yogurt
– 1 tablespoon lemon juice
– 2 teaspoons ground cumin
– 2 teaspoons garam masala
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder
– Salt to taste
For the Basmati Rice:
– 300g basmati rice
– 500ml water
– 1 tablespoon butter
– 1 cinnamon stick
– 2 cardamom pods
– 1 bay leaf
– Salt to taste
Method
1. **Marinate the Chicken:**
– In a large bowl, combine the yogurt, lemon juice, ground cumin, garam masala, turmeric powder, red chili powder, and salt.
– Add the chicken pieces and ensure they are well coated with the marinade.
– Cover with cling film and refrigerate for at least 1 hour, preferably overnight for best results.
2. **Cook the Basmati Rice:**
– Rinse the basmati rice under cold water until the water runs clear.
– In a medium saucepan, bring 500ml of water to a boil. Add the butter, cinnamon stick, cardamom pods, bay leaf, and salt.
– Stir in the rice, cover, and reduce the heat to low. Simmer for about 15 minutes or until the rice is cooked through.
– Once cooked, remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork before serving.
3. **Cook the Butter Chicken:**
– In a large pan over medium heat, add the vegetable oil. Sauté the chopped onion until soft and golden, about 5 minutes.
– Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
– Stir in the garam masala, ground cumin, ground coriander, turmeric powder, and red chili powder. Cook for 1-2 minutes while stirring to release their flavors.
– Add the marinated chicken to the pan, cooking for about 5-7 minutes until the chicken is browned and cooked through.
– Pour in the chopped tomatoes, reduce the heat to low, and let it simmer for 10 minutes, allowing the flavors to meld.
– Stir in the double cream and butter, cooking for another 5 minutes until the sauce is rich and creamy. Adjust seasoning with salt if necessary.
4. **Serve:**
– Spoon the butter chicken over the fragrant basmati rice.
– Garnish with freshly chopped coriander before serving.
Enjoy this rich and creamy butter chicken with its aromatic rice, bringing a taste of India to your home kitchen!
