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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 692 calories
  • 35 min
  • 4 servings

Ingredients

  • 1 ⅓ cups basmati rice
  • 1 ½ lb chicken thighs, boneless skinless
  • ½ small bunch cilantro
  • 2 (14.5 oz) cans diced tomatoes
  • 1 cup frozen peas
  • 2 cloves garlic
  • 2 (1 inch) pieces ginger root
  • 4 fl oz heavy whipping cream
  • 1 medium yellow onion
  • black pepper
  • butter, unsalted
  • cinnamon, ground
  • coriander, ground
  • crushed red pepper
  • cumin, ground
  • salt

Instructions

  1. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Season the rice with salt and add water; bring the mixture to a boil over high heat.
    • 1 ⅓ cups basmati rice
    • 1 tsp salt
    • 2 ⅔ cup water
  2. Pat the chicken dry with paper towel, cut into bite-sized (1-inch) pieces, and set aside.
    • 1 ½ lb chicken thighs, boneless skinless
  3. Once the water for the rice is boiling, reduce the heat to low, stir, and cover. Cook until the liquid is absorbed, 15-18 minutes. Remove from the heat and let the rice stand, covered, 5 minutes.
  4. Meanwhile, mix spices in a small bowl.
    • 2 tsp cumin
    • 2 tsp coriander
    • 2 tsp salt
    • 1 ½ tsp cinnamon
    • 1 tsp black pepper
    • ¼ tsp crushed red pepper
  5. Using a clean cutting board, peel and small dice onion.
    • 1 medium yellow onion
  6. Heat a large skillet over medium heat.
  7. Once the skillet is hot, add butter and swirl to coat the bottom. Add the onions and cook, stirring often, until softened, 4-5 minutes.
    • 4 tsp butter, unsalted
  8. Wash, peel, and mince or grate ginger. Peel and mince garlic.
    • 2 (1 inch) pieces ginger root
    • 2 cloves garlic
  9. Add ginger, garlic, and spices to the onions and cook, stirring constantly, until fragrant, 30 seconds.
  10. Using a strainer or colander, drain the diced tomatoes, pressing with the back of a spoon to extract as much liquid as possible; discard liquid.
    • 2 (14.5 oz) cans diced tomatoes
  11. Add additional butter, chicken, diced tomatoes, and cream to the skillet. Bring to a boil, then reduce heat to medium; cover and cook until chicken is cooked through, 7-9 minutes.
    • 4 tsp butter, unsalted
    • 4 fl oz (½ cup) heavy cream
  12. Meanwhile, wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves.
    • ½ small bunch cilantro
  13. Using a strainer or colander, rinse the frozen peas under running water. Add peas to the butter chicken, stir, and remove from heat.
    • 1 cup frozen peas
  14. To serve, divide rice and butter chicken between bowls; garnish with cilantro and enjoy!

Nutrition per Serving

Calories
692
Fat
27g
Net Carbs
60g
Protein
43g

Cookware

  • can opener
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • nonstick skillet
  • vegetable peeler