Butter Chicken with White Rice

Ingredients

• 200g Raw chicken breast
• 150g White rice, long grain, raw
• 15g Salted butter
• 100g Canned tomato sauce
• 60g Heavy cream
• 15g Garlic, raw
• 80g Raw white onions

Method

1. 1Prepare the chicken: Cut the raw chicken breast into 1-2 inch bite-sized pieces. Season generously with salt, pepper, and 1/2 teaspoon garam masala. Set aside for 10 minutes to marinate.
2. 2Start cooking the rice: In a medium pot, bring 2 cups of water to a boil with a pinch of salt. Add the 150g of raw white rice, stir well, reduce heat to low, cover, and cook for 18 minutes. Once done, fluff with a fork and set aside.
3. 3Prepare aromatics: Finely dice the 80g white onion and mince the 15g garlic clove. Mince or grate the 10g fresh ginger (approximately 1 tablespoon grated).
4. 4Sear the chicken: Heat a large skillet over medium-high heat. Add 10g of the butter (reserve 5g). Once melted and foaming, add the chicken pieces in a single layer. Cook for 4-5 minutes without moving them to develop a golden crust. Flip and cook another 4-5 minutes until light golden and cooked through (internal temp 165°F/74°C). Transfer to a plate.
5. 5Build the sauce: In the same skillet, reduce heat to medium. Add the remaining 5g butter. Add the diced onions and cook for 3-4 minutes until softened and translucent. Add minced garlic and ginger, cook for 1 minute until fragrant, stirring constantly.
6. 6Create the tomato base: Add the 100g canned tomato sauce to the skillet. Stir in 1 teaspoon garam masala and 1/2 teaspoon ground cumin. Simmer for 3-4 minutes, stirring occasionally, to allow the spices to bloom and the sauce to thicken slightly.
7. 7Complete the sauce: Reduce heat to low. Slowly pour in the 60g heavy cream while stirring constantly to create a smooth sauce. Add a pinch of salt and adjust spice to taste. Simmer for 2-3 minutes until the sauce is creamy and well combined.
8. 8Combine and finish: Return the cooked chicken pieces to the skillet, stirring gently to coat with the sauce. Simmer for 2-3 minutes to warm through and meld flavors together.
9. 9Plate and serve: Divide the fluffy white rice between plates or bowls. Top with the butter chicken and sauce, spooning extra sauce over the top. Garnish with fresh cilantro if available. Serve immediately while hot.