dinner · indian
Mild Butter Chicken with Basmati Rice & Sweet Peas
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Instructions
1
Rinse basmati rice in a fine-mesh strainer, then combine it with water and a pinch of salt in a small pot over high heat to boil.
2
While the water heats, chop the cilantro, then halve the lemon and cut one half into wedges, setting both aside for serving.
3
Finely dice the onion.
4
Set a 12-inch skillet over medium heat and melt half the butter for 1 minute until foaming.
5
Add the diced onion and cook for 5 minutes, stirring occasionally, until soft, translucent, and just turning golden at the edges.
6
Once the rice boils, cover the pot tightly, reduce heat to low, and simmer undisturbed for 12 minutes until the water is absorbed.
7
While the onion softens, mince the garlic, then peel and finely grate the ginger with a microplane.
8
Cut the chicken thighs into bite-sized pieces and sprinkle them with a pinch of salt right on the board.
9
Stir the garlic, ginger, garam masala, turmeric, and paprika into the onion for 45 seconds until fragrant and the butter turns golden.
10
Add the chicken pieces and stir for 3 minutes until the outsides turn opaque and coated in the spiced butter.
11
Pour in the tomato sauce with the remaining salt and simmer for 8 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through with no pink inside.
12
While the sauce simmers, pull the rice off the heat once its 12 minutes are up and keep it covered to steam.
13
Stir in the cream and frozen peas and simmer for 3 minutes until the peas turn bright green and the sauce coats a spoon.
14
Take the skillet off the heat and swirl in the remaining butter until the sauce turns silky and glossy.
15
Fluff the rice with a fork, spoon the butter chicken over top, and finish with the chopped cilantro and lemon wedges.
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