Indian cuisine

Easy

Butter Chicken With Raita and Steamed Rice

The infamous butter chicken curry originated from Northern India in the mid-1900s and is now probably one of the most popular curry stews globally. The delicate mild spices make this dish appealing missing out on one. if you don’t like it hot then this deliciously mild stew will suit many palates, from young to old. See how easy it is to make an authentic version of butter chicken from scratch at home. The yogurt marinade infuses the grilled chicken pieces leaving them succulent and tender, immersed in a complimentary rich silky buttery gravy all it needs is rice as you won’t want to miss soaking up a bit of it!

Chef Rigo Salas

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Butter Chicken With Raita and Steamed Rice

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Done

Recipe

PRE TIME: 15 min

COOKING TIME: 30 min

TOTAL TIME: 45 min

4 SERVING

Ingredients:

4 ea. Boneless skinless chicken thigh
Yogurt marinade
3 tbsp. Grated garlic
2 tbsp. Minced ginger
1/2 small Green chili (Serano)
1 tbsp. Garam masala
1 large Lemon juice
3/4 cup Yogurt
1/2 tsp. Salt
1/4 tsp. Pepper
Butter chicken Purée Sauce
1 tbsp. Olive oil
1 ea. Brown onion minced
2 tbsp. Minced ginger
2 tbsp. Green chili (Serano)
1 tbsp. Garam masala
1 tbsp. Grated garlic
28 oz. Diced tomatoes - canned
1/3 cup Heavy cream
1 large Lemon juice
1/4 tsp. Salt
1/4 tsp. Pepper
5 tbsp. Butter
Raita
1/2 cup Greek yogurt
1/2 large Lemon juice
2 cloves Grated garlic
1/2 tsp. Salt
1 tbsp. Mint
2 tbsp. Grated cucumber (pressed)
1/2 tsp. Cinamon
Rice
1 cup Rice
1½ cup Water
Garnish
1 tbsp. Cilantro,

Directions:

Step 1【Yogurt marinade】

Yogurt Marinade: Mix garlic, ginger, serrano chili, garam masala, lemon juice, yogurt, salt, and pepper in a bowl.

Step 2

Cut chicken thighs into cubes, combine with marinade. Marinate for 30 minutes.

Step 3

Rice: In a small pot, simmer rice and water covered on low for 20 minutes.

Step 4

Butter chicken Purée Sauce: In a medium pot, heat oil, sweat onion, ginger, chili, garam masala, garlic until onions are translucent. Add tomatoes, cook 10 minutes. Blend into a puree using a blender. Return puree to pot, add cream, lemon juice, salt, and pepper.

Step 5

Broil the Chicken: Spread chicken in a half sheet pan and broil on high (oven) until chicken is charred but not fully cooked. Set aside to cool a little. Drain the chicken before you add to the butter sauce later. Discard the chicken liquid.

Step 6

Combine Chicken & Sauce: Return the pureed sauce to the pan. Add the charred chicken pieces into the original pot and cook until chicken is tendered, for 5-7 minutes.

Step 7

Take the sauce off the heat. Stir in the cubed butter and allow it to emulsify the sauce further. you will see a rich and silky sauce.

Step 8

Prepare Raita: In a small bowl, grate side of the cucumber, allow sitting for a few minutes then squeeze out the liquid tightly. Whisk together yogurt lemon garlic, shredded mint. 1/2 tsp cinnamon, and the grated cucumber, salt set aside to infuse further.

Step 9

Time to plate the rice, with a lavish amount of butter chicken, and top with the Raita and fresh coriander.