Butter Chicken With Turmeric Rice Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it sit for 30 minutes.
• STEP 2.Heat oil in a pan and add the marinated chicken. Cook until it turns golden brown. Remove from the pan and set aside.
• STEP 3.In the same pan, melt butter and add onions, ginger, and garlic. Sauté until the onions turn translucent.
• STEP 4.Add tomato puree, garam masala, cumin powder, coriander powder, and salt. Cook until the mixture thickens and the oil separates.
• STEP 5.Add the cooked chicken to the sauce and simmer for 10 minutes, allowing the flavors to meld together.
• STEP 6.For the turmeric rice, cook basmati rice as per package instructions. In a separate pan, melt butter and add turmeric powder. Mix well and add the cooked rice. Stir until the rice is evenly coated with turmeric.
• STEP 7.Serve the butter chicken with turmeric rice and garnish with fresh cilantro. Enjoy!

Cooking Tips

• For a spicier version, add more red chili powder or chopped green chilies.
• To make the dish creamier, add a splash of heavy cream or coconut milk to the sauce.
• For a vegetarian option, substitute chicken with paneer (Indian cottage cheese) or tofu.

Storage and Serving

• Leftover butter chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the butter chicken in a microwave or on the stovetop, adding a splash of water or cream to maintain its creamy consistency.
• Serve the butter chicken with naan bread or steamed basmati rice for a complete meal.