Indian Butter Chicken
Creamy, salty, and with a kick: this dish has it all. This recipe is incredibly flavorful and great for leftovers. It has rightfully earned its place as one of my most popular recipes. Give it a try and discover how this Indian butter chicken is a people pleaser. It may just become your favorite dinner too.
Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes
Yield: serves 3-4
For the chicken:
1/2 (2 oz) stick of butter
4 cloves garlic
1 ½ cup (360 ml) heavy whipping cream
2 tbs tomato paste
2 tsp Garam Masala seasoning
1 tsp curry powder
½ tsp cumin
½ tsp cayenne pepper (only if you want it spicy)
½ tsp salt
2 lb chicken tenderloins cut in one-inch chunks
For the caulirice:
Steamer bag of frozen caulirice
¼ cup of water or broth
Chicken seasoning (I use trader Joe's chickenless seasoning)
Salt and pepper
21 seasoning salute from Trader Joes
1 tbs butter
For the chicken, melt the butter in a pan on medium heat, and add the garlic. Cook for 1-2 minutes until fragrant.
Cut up chicken into one-inch chunks.
Add whipping cream, tomato paste, and seasonings and simmer until it's reduced by ¼ and thickened. Add the chunks of chicken and continue to simmer until it's cooked through approximately 20 minutes.
For the caulirice, microwave the steamer bag for 5-7 minutes. Add the steamed caulirice to a pan with ¼ cup water and a pinch of chicken seasoning. Cook until fluffy, approximately 10 to 12 minutes. It should not be soggy at all and should move around like fluffy rice.
Add remaining seasonings and butter for some fat! To jazz it up, add 1 or 2 tablespoons of heavy whipping cream and sprinkle with parmesan cheese!
Serve the chicken with a scoop of caulirice, and garnish with pepper flakes and fresh parsley.