You know those days when you’re just too tired to cook but also too broke to order takeout? Yeah, same. After a long day of work, the last thing I want is a recipe that requires 27 ingredients and a degree in culinary arts. I need something easy, tasty, and comforting – like a warm hug in a bowl. Enter: Butter Chicken with Coconut Jasmine Rice.
Now, before you roll your eyes and think, “Oh great, another complicated Indian recipe,” let me reassure you: this dish is so simple, even my cat could make it (if she had thumbs, of course). The best part? You’ll only need a few pantry staples, and in under an hour, you’ll be diving into a bowl of creamy, flavorful goodness that’ll make you feel like a culinary genius.
So, grab that apron you never wear, put on your favorite cooking playlist (I suggest something with a good beat for stirring motivation), and let’s get started!
Butter Chicken Recipe
Ingredients:
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt
2 tbsp lemon juice
1 tbsp garam masala
1 tsp turmeric powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder (adjust for heat tolerance)
1 tbsp fresh ginger, minced
3 cloves garlic, minced
3 tbsp butter
1 large onion, finely chopped
1 cup tomato puree (or canned tomatoes, blended)
1/2 cup heavy cream or coconut milk
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Instructions:
Marinate the Chicken: In a large bowl, mix the yogurt, lemon juice, garam masala, turmeric, cumin, coriander, chili powder, ginger, and garlic. Toss in the chicken pieces, making sure they’re well coated. Cover and let it marinate in the fridge for at least 30 minutes (longer if you’ve got the time, but who are we kidding?).
Cook the Chicken: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the marinated chicken (along with all the marinade) and cook for 10-12 minutes, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
Make the Sauce: In the same skillet, melt the remaining tablespoon of butter. Add the chopped onion and sauté until golden brown and soft, about 5-7 minutes. Pour in the tomato puree and let it simmer for about 10 minutes, stirring occasionally.
Combine & Simmer: Stir in the cream (or coconut milk if you’re feeling extra tropical) and return the chicken to the skillet. Let it all simmer together for another 10 minutes, allowing the flavors to meld into a symphony of deliciousness. Season with salt and pepper to taste.
Garnish & Serve: If you’re feeling fancy, garnish with fresh cilantro. If not, just dive in – no judgment here.
Coconut Jasmine Rice Recipe
Ingredients:
1 cup jasmine rice
1 cup coconut milk
1 cup water
1/2 tsp salt
1 tbsp coconut oil or butter
1/2 cup chopped cilantro
Instructions:
Rinse the Rice: Give your jasmine rice a quick rinse under cold water until the water runs clear. This helps remove excess starch and prevents the dreaded rice clump.
Cook the Rice: In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and coconut oil/butter. Bring to a boil over medium heat.
Simmer & Fluff: Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes. Turn off the heat and let it sit, covered, for another 5 minutes. Fluff with a fork, and voila – you’ve got coconutty, fragrant rice that pairs perfectly with your butter chicken.
Garnish: Add as much or as little of your chopped up cilantro, not only for the visual, but to enhance the flavor profile of this dish!
Putting It All Together
Serve the butter chicken over a bed of coconut jasmine rice, and prepare to have your taste buds do a happy dance. Whether you’re sharing this meal with friends, family, or just treating yourself (because you deserve it), this dish is sure to become a weeknight favorite.
And hey, if you’re anything like me, don’t forget to pat yourself on the back for resisting the urge to order takeout. Look at you, all grown up and cooking real food. Who knew adulting could taste this good?
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