Hearty Indian Butter Chicken with Garlic Basmati Rice

Ingredients

• 1 pounds chicken thighs, boneless, skinless
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons butter
• 1 cup heavy cream
• 1 can tomato puree, 14 oz
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 inch ginger, grated

• 1 cups basmati rice, rinsed
• 3 cups water
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 teaspoon salt

Method

1. 01
   In a large bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, turmeric, chili powder, and salt. Add chicken and coat well. Marinate for at least 20 minutes.
2. 02
   In a deep skillet, melt butter over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant.
3. 03
   Add marinated chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
4. 04
   Stir in tomato puree and bring to a simmer. Cover and cook for 15 minutes, stirring occasionally.
5. 05
   Reduce heat to low and stir in heavy cream. Simmer for another 10 minutes, stirring occasionally until sauce thickens.
6. 06
   Meanwhile, in a pot, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Add rinsed basmati rice and cook for 2 minutes, stirring continuously.
7. 07
   Add water and salt to the rice, bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until rice is cooked and water is absorbed.
8. 08
   Fluff the rice with a fork. Serve the butter chicken hot, garnished with fresh cilantro, alongside the garlic basmati rice.