Butter chicken
● 1 1⁄2 lbs boneless, skinless chicken breast, cubed
● 2 tablespoons butter
● 1 medium onion, finely chopped
● 3 garlic cloves, minced
● 1 tablespoon grated ginger
● 2 teaspoons garam masala
● 1 teaspoon paprika
● 1⁄2 teaspoon turmeric
● 11⁄2 cups tomato purée
● 1⁄2 cup heavy cream
● 1⁄2 teaspoon salt
● Fresh cilantro for garnish
Directions:
1. Cut the chicken into bite-sized pieces and season with salt and paprika.
2. Melt butter in a pan and cook the chopped onions until soft.
3. Add garlic, ginger, garam masala, and turmeric. Stir for 1 minute.
4. Add the chicken and cook until lightly browned.
5. Pour in the tomato purée and simmer for 15–20 minutes, until the chicken reaches
165°F.
6. Stir in the heavy cream and cook for another 3–5 minutes.
7. Meanwhile, rinse the basmati rice and cook it in boiling water over low heat for about 15
minutes.
8. Serve the butter chicken over the rice and garnish with fresh cilantro.