Indian Butter Chicken with Basmati Rice

Ingredients

• 1 1/2 pounds chicken breast cut into 1-inch cubes
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 tablespoon vegetable oil
• 1 cup heavy cream
• 1/4 cup butter unsalted
• 1 large onion finely chopped
• 3 cloves garlic minced
• 1 inch ginger grated
• 1 can tomato puree 14 oz
• 1 cup basmati rice rinsed
• 2 cups water
• 1 teaspoon salt or to taste
• 1/4 cup fresh cilantro chopped

Instructions

1. 1 In a large bowl, combine yogurt, lemon juice, garam masala, turmeric, ground cumin, ground coriander, chili powder, and salt. Add the chicken cubes and toss to coat. Marinate for at least 30 minutes.
2. 2 In a large pan, heat vegetable oil over medium heat. Add the marinated chicken and cook until browned on all sides. Remove and set aside.
3. 3 In the same pan, add butter and allow it to melt. Add the chopped onion and cook until translucent.
4. 4 Add minced garlic and grated ginger to the pan, sauté for 1-2 minutes until fragrant.
5. 5 Pour in the tomato puree, stirring well. Let it simmer for 10 minutes until the sauce thickens slightly.
6. 6 Reduce the heat to low, stir in the heavy cream, and return the chicken to the pan. Cook for another 10 minutes until the chicken is cooked through.
7. 7 While the chicken is cooking, prepare the basmati rice. In a medium saucepan, bring water to a boil. Add rinsed rice and a pinch of salt. Cover and reduce the heat to low, cooking for 15 minutes.
8. 8 Fluff the rice with a fork and serve with the butter chicken. Garnish with fresh cilantro.