John Myers
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Butter Chicken with Spiced Rice
The perfect butter chicken with spiced rice recipe with a picture and simple step-by-step instructions.
Butter Chicken:
- 400 g Chicken breast
- 400 g Boneless chicken legs
- 1 tsp Garam masala from my KB
- 1 tsp Madras curry
- 1 tsp Garlic pepper from my KB
- 1 tsp Seasoned salt from my KB
- 2 tbsp Rapeseed oil
- 1 Onion
- 3 Garlic cloves
- 20 g Fresh ginger
- 500 g Panicle tomatoes
- 0,5 Juice of one lemon
- 2 Cinnamon sticks
- 12 Cardamom pods green
- 2 tbsp Smoked chili paste
- 1 Can Unsweetened coconut milk
- 2 tbsp Tomato paste concentrated three times
- 5 tbsp Honey
- 2 tsp Garam masala from my KB
- 1 tsp Garlic pepper from my KB
- 1 tsp Seasoned salt from my KB
- 60 g Butter
- 125 g Butter normal, but too much for me
- Telly cherry pepper
- 150 g Whole milk yogurt
Spiced rice:
- 300 g Basmati rice
- 2 Cinnamon sticks
- 5 Bay leaves
- 12 Cardamom pods green
- 1 tsp Salt
- 500 ml Water
- 1 tbsp Ghee
- Flaked almonds
Butter Chicken:
- Dice the chicken breast and chicken drumsticks. Chest slightly larger than Schlegel. Then season with garam masala, curry, garlic pepper, seasoned salt and let it steep a little! Then fry them briefly in hot rapeseed oil in portions and set aside.
- In the meantime, peel the onion and garlic and dice everything finely. Wash the tomatoes, remove the stalk and dice. Peel the ginger and grate it finely!
- Heat the oil in the same saucepan from the meat and fry the onions and garlic in it, then add the cinnamon, cardamom pods, diced tomatoes, lemon juice, ginger and fry for 5 minutes. Deglaze with coconut milk, tomato paste and chili paste. Add the meat and honey and let it steep over a low heat! Finally fold in yogurt and butter and refine with pepper! Keep warm in the lowest heat!
Spiced rice:
- Rinse the rice with cold water and place in a saucepan. Add water and salt and soak for 10 minutes. Then bring the rice to the boil with water and add the cardamom pods, bay leaves, cinnamon sticks and 1 tbsp ghee. Turn the heat down and cook everything for about 10 minutes (follow the instructions on the package) with the lid on, until the water is gone! Stir in 1 tbsp ghee again.
- Meanwhile, toast a few flaked almonds without fat! Serve! If you like, you can remove the spices from the sauce and rice before serving!
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