Indian Butter Chicken with Coconut Rice with our Buddies at Dawn

Butter Chicken

We're teaming up with our buddies at Dawn, making this classic Indian Dish with Homemade Chef Joel Gamoran!  Things might get a little messy guys, that's why Dawn is invited, they got us covered when it comes to keepin' it clean in our kitchens!

 Serves: 2

Ingredients for Butter Chicken:
  • 1 chicken breast (or tofu or cauliflower or eggplant)
  • 1 tablespoon butter
  • 1 teaspoon turmeric
  • 2 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 clove garlic
  • 1 inch nub fresh ginger
  • 15 ounce tomato puree
  • 5 mint leaves
  • 1/2 cup yogurt
  • 1 lemon wedge
  • 3/4 cup coconut milk, stirred
  • good quality naan bread
  • torn cilantro (optional garnish)
Ingredients for the Coconut Rice:
  • 1 cup Jasmine rice
  • 1¼ cups water
  • 1/2 cup coconut milk, stirred
  • 2 makrut or kafir lime leaves, lightly bruised
  • zest of 1/2 lime
  • kosher salt, to taste
  • Cutting board
  • Knife
  • Sauté pan
  • Sauce pot & lid
  • Fine mesh sieve
  • Can opener
  • Dawn Powerwash Dish Spray
  • Ocelo sponge
Procedure for Butter Chicken:
  1. Cube, salt, and pepper your chicken. 
  2. Grab your Dawn Powerwash Dish Spray and Ocelo sponge to get your board and knife clean and ready to use again.
  3. Place a pan over high heat. Add butter to melt. Sauté chicken until just browned.
  4. Smash garlic. Open tomato puree and coconut milk cans.
  5. Add seasonings to browned chicken, toss to toast.
  6. Toss in the garlic and ginger (whole) into the pan.
  7. Add tomato puree and simmer for about 10 minutes.
  8. Chop mint and combine with yogurt. Add salt, pepper, and squeeze of lemon. 
  9. Toast your naan bread in a dry pan until warm and crispy.
  10. Stir coconut milk into chicken and warm through. Garnish with torn cilantro.
  11. Use your Ocelo Sponge to clean up any tomato splatter on your stovetop while your coconut milk warms through.
Procedure for Coconut Rice:
  1. In a medium sauce pot, bring the water and coconut milk to a simmer.
  2. Rinse jasmine rice under cold water, shaking and stirring periodically, until the water runs clear.
  3. Add the rice, coconut milk, and makrut or kefir lime leaves to the simmering water.
  4. Cover the pot with a lid or foil and cook on low heat for approximately 15 minutes. 
  5. Turn off the heat and let sit, undisturbed, for at least 5 minutes.
  6. Uncover, add lime zest and salt and fluff with a fork. 


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