Go-To Butter Chicken with Coconut Rice

Ingredients

• 2.2 lb (1 kg) boneless, skinless chicken breasts or thighs, diced
• ½ cup (125 mL) full-fat plain yogurt (Greek or regular is ok)      
• 2 Tbsp (36 g) tandoori paste or powder, or garam masala
• 2 Tbsp (8 g) curry powder
• 2 tsp ground turmeric
• 1 tsp coarse salt, plus extra to taste
• 1 large onion, roughly chopped
• 2 cloves garlic, sliced
• 1-inch (2.5 cm) piece fresh ginger, peeled and sliced
• 2 Tbsp  (30 g) butter or ghee
• 2 cups (500 mL) seasoned tomato sauce
• ½ cup (125 mL) whipping cream
• Cooked basmati rice or Coconut Rice, for serving
• Lime wedges and fresh cilantro leaves, for garnish

Coconut Rice:

• 1 cup (180 g) basmati rice
• 1¼ cups (310 mL) water
• ¾ cup (175 mL) coconut milk
• Pinch of sugar
• Salt
• Fried shallots and/or toasted sesame seeds, for garnish

Directions

1. In a large bowl, toss the chicken with the yogurt, tandoori (or garam masala), curry powder, turmeric and salt. Cover and chill for an hour.
2. In a mini chopper or food processor, purée the onions, garlic and ginger. Set aside.
3. Heat a large skillet over medium-high heat and melt the butter (or ghee). Add the onion purée and stir, cooking for about 2 minutes, until the onion softens but there is no browning. Add the chicken (and all the yogurt) and cook this for a minute or two to cook out the spices. Add the tomato sauce and stir well. When the sauce begins to bubble, reduce the heat to medium-low, loosely cover the pan and cook for about 20 minutes, stirring occasionally, until the chicken is cooked through.
4. Add the cream and cook for another 5 minutes, uncovered, until the sauce has thickened. Season to taste with salt, and serve over rice with lime wedges and cilantro.

Notes: Butter chicken can be stored in an airtight container for up to 2 days or frozen for up to 3 months. Reheat on the stove, loosely covered, over medium heat until simmering.

For the Coconut Rice:

1. Place the rice in a bowl in the sink and cover with lukewarm water, gently moving the rice around. Strain the rice through a strainer and repeat this three to four more times until the water runs clear.
2. Place the rice, water and coconut milk in a saucepot, cover and bring to a simmer over medium heat. Once the liquid starts to simmer, stir the rice gently once, cover again and reduce the heat to medium-low, cooking until the rice is tender, about 10 minutes.
3. Remove the pan from the heat, add the sugar and season to taste. Recover the pot and let sit for 5 minutes before serving topped with fried shallots and/or toasted sesame seeds.

Storage: The rice can be stored in an airtight container in the fridge for up to 2 days. Reheat on the stovetop with a splash of water over medium-low heat.

Note: Leftover coconut milk will keep in the fridge for up to 5 days or in the freezer for up to 3 months then thawed on the counter.