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- 1 lb chicken breast, cubed - 1 stick (1/2 cup) unsalted butter - 1 large onion, finely chopped - 4 garlic cloves, minced - 1-inch ginger, grated - 1 can (14 oz) crushed tomatoes - 1 cup heavy cream - 2 tablespoons curry powder - 1 teaspoon garam masala - 1 teaspoon turmeric - Salt and pepper, to taste - Fresh cilantro, for garnish - 2 cups basmati rice - 4 cups water When I make Stick of Butter Chicken and Rice, I always start with fresh ingredients. The chicken is the main star. Use one pound of cubed chicken breast. It cooks quickly and stays tender. Next, I take a stick of unsalted butter. This adds richness to the dish. I finely chop one large onion. The onion brings sweetness and flavor. Four minced garlic cloves add a punch. Don’t skip the garlic! I grate a one-inch piece of ginger. Ginger gives a nice warmth to the dish. For the sauce, I use one can of crushed tomatoes. They add a lovely base and color. I mix in one cup of heavy cream for creaminess. Spices are key! I add two tablespoons of curry powder for that classic taste. A teaspoon of garam masala brings depth. A teaspoon of turmeric adds color and earthiness. Add salt and pepper to taste. For garnish, I use fresh cilantro. It adds a burst of color and freshness. Finally, I cook two cups of basmati rice. The fluffy rice is perfect to soak up the sauce. I use four cups of water to cook the rice just right. These ingredients come together to create a tasty family meal. - Rinse and prepare the basmati rice: Start by rinsing 2 cups of basmati rice under cold water. Keep rinsing until the water runs clear. This helps remove excess starch and keeps the rice fluffy. - Boil water and simmer: In a medium pot, combine the rinsed rice with 4 cups of water. Add a pinch of salt. Bring it to a boil over high heat. Once boiling, reduce the heat, cover the pot, and let it simmer for about 15-20 minutes. The rice should be fluffy and all the water absorbed. After cooking, remove it from the heat and let it sit covered for 5 minutes. Fluff with a fork before serving. - Melt the butter and sauté onions: In a large skillet, melt 1 stick of unsalted butter over medium heat. Once melted, add one finely chopped large onion. Sauté the onion for about 5 minutes until it turns translucent and soft. - Add garlic and ginger: Next, stir in 4 minced garlic cloves and 1-inch of grated ginger. Cook this mixture for about 2 minutes. You want to let the flavors blend and fill your kitchen with a lovely aroma. - Season and cook the chicken until browned: Now, add 1 pound of cubed chicken breast to the skillet. Season it with salt, pepper, 2 tablespoons of curry powder, 1 teaspoon of garam masala, and 1 teaspoon of turmeric. Cook the chicken for about 8-10 minutes. Stir it often, so it browns evenly and cooks through. - Create the sauce with crushed tomatoes and heavy cream: After the chicken is browned, pour in 1 can of crushed tomatoes. Bring this to a simmer and let it cook for about 5 minutes. This helps the flavors blend together. Reduce the heat, then stir in 1 cup of heavy cream. Cook for another 5 minutes, until the sauce is creamy and heated through. This simple meal will soon be a family favorite! To make the sauce just right, you can adjust its thickness. If you want a creamier texture, let it simmer longer with no lid. This way, the sauce will reduce and become thicker. Add more heavy cream for extra richness if desired. Balancing spices is key for great flavor. Start with the listed amounts, then taste the sauce. If you like it spicier, add more curry powder or garam masala. For a milder dish, reduce these spices. Always trust your taste buds! To ensure the chicken is cooked through, cut it into small cubes. Cook it until the outside is golden brown. Then, check that the inside is no longer pink. This keeps your meal safe and tasty. For perfectly fluffy rice, rinse the basmati rice well before cooking. This removes extra starch. When boiling, use a 2:1 water-to-rice ratio. Cover the pot and let it simmer. After cooking, let it rest for five minutes before fluffing with a fork. This makes each grain separate and light. {{image_2}} You can change the flavor of your butter chicken by using different curry powders. Each type adds a unique taste. You might try Madras curry for more heat or a mild curry for a gentler spice. Adjust the heat levels by adding chilies. You can use fresh green chilies for a kick or dried red chili flakes for a milder touch. Experimenting with spices makes this dish your own. If you want a lighter option, you can swap heavy cream for Greek yogurt or coconut milk. Both choices create a creamy texture but change the flavor slightly. You can also use bone-in chicken instead of chicken breast. Bone-in chicken adds more flavor and juicy meat. Cooking it may take a bit longer, but the extra time is worth it for the taste. These swaps keep the dish fresh and exciting. To keep your butter chicken and rice fresh, follow these tips: - Refrigeration: Allow the dish to cool down. Place it in an airtight container. Store it in the fridge for up to 3 days. - Freezing: For longer storage, freeze the chicken and rice separately. Use freezer-safe containers. They can last for up to 3 months. Label them with dates for easy tracking. When you’re ready to enjoy your leftovers, here’s how to reheat them: - Best methods: The microwave works well. Heat in short bursts, stirring in between. You can also use a stove. Place in a skillet over low heat, stirring often. - Tips to maintain texture: Add a splash of water or cream when reheating. This keeps the sauce creamy and the rice fluffy. Avoid overheating to prevent dryness. Butter chicken is a rich and creamy Indian dish. It has a smooth tomato sauce, full of spices. This dish comes from the northern part of India. It began in Delhi in the 1950s when chefs used leftover chicken in a tasty sauce. The butter makes it rich, while spices add layers of flavor. Yes, you can prep this dish ahead of time. Cook the chicken and sauce a day before. Store it in the fridge. Reheat it slowly on the stove when you're ready to eat. Rice can also be made ahead. Just store it in an airtight container. Butter chicken pairs well with many sides. Here are a few ideas: - Basmati rice - Naan bread - Roasted vegetables - Raita, a yogurt side dish - Salad for a fresh crunch These sides complement the rich flavors of the butter chicken well. Enjoy mixing and matching! In this post, we explored how to make butter chicken. First, we reviewed the main and additional ingredients. Then, we followed simple steps to cook the rice and prepare the chicken. We shared tips to perfect the sauce and offered variations for your taste. Finally, we discussed storage options and answered common questions. Now you can confidently whip up this delicious dish anytime. Enjoy the rich flavors and share it with friends and family. Your kitchen will shine with this tasty recipe!

Stick of Butter Chicken and Rice

Indulge in the mouthwatering Butter Chicken Delight that's sure to become a family favorite! This easy-to-follow recipe brings together tender chicken, rich spices, and creamy sauce over fluffy basmati rice. Perfect for weeknight dinners or special occasions, you'll love the burst of flavors in every bite. Don't miss out, click through to explore this delicious recipe now! #ButterChicken #EasyRecipes #IndianCuisine #ComfortFood
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Ingredients
  

1 lb chicken breast, cubed

1 stick (1/2 cup) unsalted butter

1 large onion, finely chopped

4 garlic cloves, minced

1-inch ginger, grated

1 can (14 oz) crushed tomatoes

1 cup heavy cream

2 tablespoons curry powder

1 teaspoon garam masala

1 teaspoon turmeric

Salt and pepper, to taste

Fresh cilantro, for garnish

2 cups basmati rice

4 cups water

Instructions
 

Cook the Rice: In a medium pot, rinse the basmati rice under cold water until the water runs clear. Add 4 cups of water and a pinch of salt to the pot, and bring to a boil. Reduce the heat, cover, and simmer for about 15-20 minutes or until the rice is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

    Prepare the Chicken: In a large skillet or saucepan, melt the stick of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

      Add Aromatics: Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

        Cook the Chicken: Add the cubed chicken to the skillet, seasoning with salt, pepper, curry powder, garam masala, and turmeric. Cook the chicken for about 8-10 minutes, stirring frequently, until it is browned and cooked through.

          Create the Sauce: Pour in the crushed tomatoes and bring to a simmer. Let cook for 5 minutes to blend the flavors. Reduce the heat and stir in the heavy cream, cooking for another 5 minutes until the sauce is creamy and heated through.

            Final Touch: Taste and adjust seasonings if necessary. If you prefer a thicker sauce, let it simmer for a couple more minutes without the lid.

              Serve: Spoon the butter chicken over a generous serving of fluffy basmati rice. Garnish with fresh cilantro for a burst of color and freshness.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4