Butter Chicken with Rice
4 servings
35 minutes
Butter chicken with rice is a masterpiece of Chinese cuisine that combines tender chicken fillet infused with the aromas of Eastern spices and a velvety creamy sauce. This dish has deep roots in Asian gastronomy traditions where spice blends create a harmony of flavors. The appetizing golden hue of the chicken is achieved by frying in peanut and butter oil. Garam masala, coriander, ginger, and cardamom fill the sauce with refined spice notes, while tomato puree and cream give it richness and a silky texture. A light tang from lemon juice balances the flavor palette. This dish pairs perfectly with fluffy rice that absorbs the aromatic sauce, making each bite unforgettable. Butter chicken with rice is a cozy classic with an Eastern character that can surprise and captivate any gourmet.
1
Heat the wok well, pour in 1 tablespoon of oil, and spread it over the surface. Fry the chicken for 4 minutes on each side until golden brown. Transfer from the pan.
- Peanut oil: 2 tablespoons
- Chicken breast fillet: 1 kg
2
Reduce the heat and add butter to the wok, melting it. Add garam masala, paprika, coriander, ginger, chili, ground cinnamon, and cardamom. Sauté for 1 minute, then return the chicken to the wok and mix well with the spices.
- Butter: 60 g
- Garam masala: 2 teaspoons
- Paprika: 2 teaspoons
- Ground coriander: 2 teaspoons
- Chili powder: 0.3 teaspoon
- Grated ginger: 1 tablespoon
- Cinnamon sticks: 1 piece
- Cardamom pods: 6 pieces
3
Add tomato puree and sugar, and simmer, stirring constantly, for 15 minutes until the chicken is tender and the sauce thickens.
- Tomato puree: 350 g
- Sugar: 1 tablespoon
4
Add yogurt, cream, and lemon juice, and simmer for another 5 minutes until the sauce thickens well.
- Yoghurt: 60 g
- Cream: 125 ml
- Lemon juice: 1 tablespoon
5
Serve with rice.
- Rice: to taste
