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Butter Chicken

This is my version of butter chicken with rice added to make it a one pot meal
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Course Soup

Ingredients
  

Marinade for chicken

  • 1 Tbsp Lemon Juice
  • 2 Tbsp Garam Masala
  • 1 tsp fresh grated ginger
  • 3-4 cloves garlic cloves crushed
  • 1 tsp chilli powder optional

Butter Chicken

  • 3 large chicken breast cubed
  • 2 Tbsp butter
  • 1 tbsp olive oil
  • 2 onions finely chopped
  • 2 Tbsp Garam Masala
  • ¼ tsp chilli powder
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic crushed
  • 2 cans crushed tomatoes
  • 3 cups chicken stock
  • ¼ cup basmati rice
  • 2 Tbsp tomato paste
  • 2 Tbsp brown sugar
  • ½ cup cream
  • 1 bunch fresh coriander to garnish

Instructions
 

  • Combine the marinade ingredients in a glass bowl . Cube the chicken breast then place and mix into the marinade. Refrigerate for at least an hour
  • In a large covered casserole pot, melt butter in oil then add marinated chicken and onion. Sir constantly until chicken is white looking/sealed and onion translucent. Add the dried spices, ginger and garlic then stir in canned tomatoes and chicken stock. Bring to a shimmer for 8-10 mins, to cook chicken completely.
  • After add basmatic rice , stir and let shimmer again for 10 minutes. Stir occassionally and watch to make sure it doesn't stick to bottom of pot. If sticking add a little water to thin out .
  • Once rice cooked, add tomato paste, brown sugar then finally cream. season with salt and pepper to taste and finally garnish with coriander.
  • Natural yogurt and naan bread compliment this dish nicely

Notes

Variation
Omit rice and add lentils with grated carrot to bump up nutrition