Mild Butter Chicken with Rice

• 40 min total
• 25 min hands-on
• Serves 4
• 840 kcal
• 55 g protein

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Ingredients

• 1½ cups long-grain rice, basmati if you have it
• 1 tbsp garam masala
• 1 tsp ground cumin
• 2 lb boneless skinless chicken thighs, cut into 1½-inch pieces
• 1 tbsp vegetable oil
• 3 tbsp butter
• 1 yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can crushed tomatoes (28 oz)
• 1 tbsp honey
• ½ cup heavy cream
• salt

Method

1. Bring the rice, 2¾ cups water and ½ tsp salt to a boil in a saucepan. Cover, turn the heat to low and cook 18 minutes, then let it rest off the heat, still covered, for 5 minutes.
2. Stir the garam masala and cumin together in a small bowl. Toss the chicken with half the spice mix and 1 tsp salt.
3. Heat the oil and 1 tbsp of the butter in a large, deep skillet or wide pot over medium-high heat. Add the chicken in a single layer (in 2 batches if it’s crowded) and cook without moving it until browned underneath, 3–4 minutes. Turn and brown 2 minutes more. It doesn’t need to cook through yet. Move to a plate.
4. Lower the heat to medium. Add 1 tbsp butter and the onion with a pinch of salt and cook, stirring often, until soft and golden, 6–7 minutes. Stir in the garlic, ginger and the rest of the spice mix for 1 minute, until fragrant.
5. Add the crushed tomatoes and honey, scraping up the browned bits from the bottom. Simmer 10 minutes, stirring now and then, until slightly thickened.
6. Stir in the cream, then return the chicken and its juices. Simmer gently, stirring now and then, for 6–8 minutes, until the chicken reaches 165°F (74°C) in the largest piece and the sauce coats a spoon. Turn off the heat, stir in the last 1 tbsp butter and season with salt.
7. Serve over the rice.

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