Butter Chicken with White Basmati Rice

Indulge in the goodness of this tender butter chicken made in a smooth and spiced gravy, served alongside soft, aromatic basmati rice. With every bite, the creamy flavors of butter chicken meld perfectly with the delicate basmati rice, creating an irresistible, mouthwatering experience.
Ingredients
For Butter Chicken:
1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup plain yogurt
2 tbsp lemon juice
1 tbsp vegetable oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp paprika
Salt to taste
3 tbsp unsalted butter
1 can (14 oz) crushed tomatoes
1 cup heavy cream
Fresh cilantro, chopped (for garnish)
For Basmati Rice:
1 cup Royal® Authentic Basmati Rice
2 cups water
Preparation
- In a bowl, combine yogurt, lemon juice, oil, garlic, ginger, spices, and salt.
- Add chicken and coat well. Marinate for at least 30 minutes (or up to overnight in the fridge).
- In a large pan, heat 1 tbsp of butter over medium-high heat.
- Add marinated chicken and cook for 5-7 minutes until browned and cooked through.
- Remove from the pan and set aside.
- In the same pan, add remaining butter. Sauté garlic for 1 minute, then stir in crushed tomatoes and simmer for 10 minutes.
- Add heavy cream, mix well, and season with salt.
- Return cooked chicken to the sauce and simmer for 5-10 minutes, allowing flavors to meld.
- Rinse the Royal® Authentic Basmati Rice until the water runs clear. Boil 2 cups of water in a saucepan, add the rice.
- Cover, reduce heat, and simmer for 15 minutes or until water is absorbed.
- Let sit for 5 minutes, then fluff with a fork.
- Serve butter chicken over white basmati rice and garnish with cilantro.
Note: Leftover butter chicken makes for a fantastic filling for wraps or sandwiches—just add some fresh veggies for a quick lunch!