Indian Butter Chicken with Coconut Rice

Indian Butter Chicken with Coconut Rice

Servings: 4

Prep Time: 15 minutes

Cook Time: 45 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional 

Ingredients for the Chicken:

  • 1.5 to 2lbs boneless skinless chicken thighs, diced in 1-2 inch pieces (boneless skinless)
  • 2 tbsp. Butter, or ghee
  • 2 cloves garlic, smashed
  • 1 large onion, small to medium diced
  • 2 inch nub fresh ginger
  • 2 tsp. turmeric
  • 4 tsp. garam masala
  • 2 tsp. Cumin
  • 1 (15 oz.) can of tomato sauce, or tomato puree
  • Salt to taste
  • 5 mint leaves
  • ½ cup yogurt
  • 1 lemon wedge
  • 1/2 cup coconut milk, stirred

        Ingredients for the Coconut Rice:

        • 2 cup Jasmine rice
        • 2 ½ cups water
        • ⅓ cup coconut milk
        • Zest of 1 lime
        • Kosher salt, to taste

          For serving:

          • 2-4 pieces of naan bread
          • torn cilantro (optional garnish)

              Procedure: 

              1. Start the coconut rice: in a medium saucepan, bring the water and coconut milk to a simmer.
              2. Rinse jasmine rice under cold water, stirring periodically, until the water runs clear.
              3. Add the rice to the simmering water and coconut milk. Cover the pot with a lid and cook on low for approximately 15-20 minutes.
              4. While the rice is cooking, start the butter chicken: Place a large skillet or saute pan with a lid over medium high heat; add butter and melt until foamy. Add the garlic, onion, ginger and spices. Saute to toast the spices, stirring frequently and scraping the bottom of the pan. Cook for 5 minutes.
              5. Add chicken to the pan and saute until just browned.
              6. Add tomato sauce into the pan. Lower heat to medium-low and bring to a gentle simmer for about 15-20 minutes.
              7. While the chicken is simmering, finish the coconut rice: Turn off the heat and let rice sit undisturbed, for at least 5 minutes. Uncover, add lime zest and salt, and fluff with a fork.
              8. Combine chopped mint with yogurt. Add salt and pepper to taste, finish with a squeeze of lemon. Set aside.
              9. Toast naan bread in a dry pan or the oven until warm and crispy.
              10. To finish the chicken: Stir coconut milk into butter chicken until warmed through. Garnish with torn cilantro and minted yogurt. Serve with rice and toasted naan.
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