Name: Butter chicken with rice and peas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 1/2 cup water; 1/4 cup frozen peas; 4 oz boneless skinless chicken breast, cut into 1-inch pieces; 2 1/4 tsp salted butter; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 2 1/2 tsp fresh ginger, grated; 1/3 cup canned tomato sauce; 1 1/2 tsp garam masala; 1/4 tsp turmeric; 1 tbsp heavy cream; 1/4 tsp salt

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat, stir in the frozen peas, and let rest covered for 5 minutes.
While the rice cooks, melt half the butter in a 12-inch skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 4 minutes total. Remove the chicken from the skillet and set aside.
In the same skillet, melt the remaining butter over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic, ginger, garam masala, and turmeric and cook for 1 minute until fragrant.
Stir the tomato sauce and a splash of water into the skillet. Bring to a simmer, then return the chicken to the pan. Cook together for 8 to 10 minutes until the sauce thickens and the chicken is cooked through. Done when opaque in the center, 165°F.
Stir the heavy cream into the chicken mixture and season with salt. Fluff the rice and peas with a fork. Plate the rice and top with the butter chicken.

Nutrition

Ingredients

Instructions

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