Creamy butter chicken and rice

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Try this authentic flavor of the creamy butter chicken.
An original Indian chicken butter recipe.Creamy butter chicken is a finger-licking recipe, especially when served with rice and steamed vegetables.

You need to know, it will take time to finish this recipe, about an hour and half, but don’t worry, it’s a very easy chicken recipe to prepare.
So if you’re planning a dinner party, you will find this delicious butter chicken dinner recipe is perfect for any occasion. and definitely will improve your cooking skills as well.

This post is a step by step guide to create the perfect one-pot butter chicken meal.
The ingredients below are for 6 servings. so please make sure to adjust the quantities accordingly.

The history behinde butter chicken!

Butter Chicken or “Chicken Makhani” is one of the most popular Indian chicken recipes made around the world.
Kundan lal Gujral, a popular restaurant owner. The Moti Mahal restaurant is located in Delhi, invented Butter chicken recipe.
He originally invented this recipe to avoid the wastage of a large amount of Tandoori Chicken leftover.
In this time there were lack of refrigeration facilities at that time.
eventually it turned into this delicious recipe the next day. a recipe we call Indian chicken butter recipe

He also invented the Tandoori Chicken when he was a chef in a small restaurant.
Gujral also known for inventing Dal Makhani a mildly spiced curry cooked with the combination of tangy tomatoes, butter, and rich cream.

So, How can I make this creamy chicken recipe?

please follow this step by step guide to create the perfect one-pot butter chicken meal. The ingredients below are for 6 servings. so please make sure to adjust the quantities accordingly.

first you will need the following ingredients:

  1. Plain Greek-style yogurt, get extra for serving.
  2. Crushed garlic cloves.
  3. peeled and finely grated piece fresh ginger.
  4. Garam masala, Ground cumin, Ground coriander, ground cloves, and mild curry powder spices
  5. Tomato paste and pure cream.
  6. Halved and sliced white onion.
  7. Chopped butter.
  8. and of course, Chicken thigh cutlets with skin on.
  9. Massel salt reduced chicken style liquid stock.

And to prepare the rice, you will need the following:

  1. Basmati rice.
  2. Green beans, Lebanese cucumbers, shredded coconut, and chopped fresh mint.
  3. Lemon juice.

Lemon wedges and mango chutney to serve.

Now let’s cook this recipe!

  1. Preheat oven to 200C/180C fan-forced. Grease a large roasting pan.
  2. Combine yogurt, garlic, ginger, spices, tomato paste, onion and cream in a large bowl. Place chicken in a separate large bowl. Add 1⁄2 the yogurt mixture to chicken. Turn to coat. Place chicken in prepared pan. Top with butter. Bake for 25 minutes or until golden.
  3. Add rice and stock to remaining yogurt mixture. Season with salt and pepper, and keep stiring to combine.
  4. Remove chicken from pan. Carefully pour rice mixture into pan. Arrange chicken and skin-side up, in rice mixture. Cover with foil. Bake for 35 minutes or until rice is tender and chicken is cooked through. Arrange beans over rice mixture. Bake, uncovered, for 5 minutes or until beans are just tender.
  5. Meanwhile, combine cucumber, coconut, mint and lemon juice in a bowl. Season with salt and pepper.
  6. Top chicken mixture with cucumber mixture and extra mint. Serve with lemon wedges, extra yogurt and mango chutney.

Voala! now you can enjoy your meal, and give your family and friends a new authentic taste of the creamy butter chicken, and share it with us. please!

 

Creamy butter chicken with rice recipe

a step by step guide to create the perfect one-pot butter chicken meal. The ingredients below are for 6 servings. so please make sure to adjust the quantities accordingly.
Servings 6 Servings
Prep Time 30 mins
Cook Time 1 hr 5 mins

Ingredients

  • 1/2 cup plain Greek-style yoghurt plus extra to serve
  • 2 garlic cloves crushed
  • 4 cm piece fresh ginger peeled, finely grated
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cloves
  • 2 teaspoons mild curry powder
  • 2 tablespoons tomato paste
  • 1 white onion halved, sliced
  • 1/3 cup pure cream
  • 6 chicken thigh cutlets skin on
  • 60 g butter chopped
  • 3 cups Massel salt reduced chicken style liquid stock
  • 2 cups basmati rice
  • 150 g green beans trimmed
  • 2 Lebanese cucumbers seeded, finely chopped
  • 1 tablespoon shredded coconut
  • 2 tablespoons chopped fresh mint plus extra sprigs to serve
  • 1 tablespoon lemon juice plus lemon wedges to serve
  • 1/2 cup mango chutney to serve

Instructions

  • Preheat oven to 200C/180C fan-forced. Grease a large roasting pan.
  • Combine yoghurt, garlic, ginger, spices, tomato paste, onion and cream in a large bowl. Place chicken in a separate large bowl. Add 1⁄2 the yoghurt mixture to chicken. Turn to coat. Place chicken in prepared pan. Top with butter. Bake for 25 minutes or until golden.
  • Add rice and stock to remaining yoghurt mixture. Season with salt and pepper. Stir to combine.
  • Remove chicken from pan. Carefully pour rice mixture into pan. Arrange chicken, skin-side up, in rice mixture. Cover with foil. Bake for 35 minutes or until rice is tender and chicken is cooked through. Arrange beans over rice mixture. Bake, uncovered, for 5 minutes or until beans are just tender.
  • Meanwhile, combine cucumber, coconut, mint and lemon juice in a bowl. Season with salt and pepper.
  • Top chicken mixture with cucumber mixture and extra mint. Serve with lemon wedges, extra yoghurt and mango chutney.
Author: Just Chicken & Salad Recipes
Calories: 793kcal
Course: Dinner
Cuisine: Indian
Keyword: butter chicken, creamy butter chicken, indian chicken, one-pan

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