Butter Chicken with Rice

Squeeze the juice from ½ lemon.

• ½ Lemon

Pat the chicken thigh fillets dry and cut them into 3 cm pieces.

• 280 g Chicken thighs

In a bowl, stir the yogurt, lemon juice, paprika, 1 tsp garam masala, ½ tsp chili flakes and 1 pinch salt until smooth.

• 100 g Greek yogurt
• 1 tsp Sweet paprika
• 1 tsp Garam masala
• ½ tsp Chili flakes
• Salt

Add the chicken pieces to the marinade and turn them well. Let them soak for at least 15 minutes.

Meanwhile, while step 4 runs

Meanwhile, rinse the rice in a strainer under cold water until the water runs clear.

• 140 g Basmati rice

Meanwhile, while step 4 runs

Put the rice, 210 ml water and 1 pinch salt into a pot and bring to a boil.

• 210 ml Water
• Salt

Meanwhile, while step 4 runs

Put the lid on and let the rice steam over the lowest heat for about 12 minutes. Then take it off the stove and leave it covered.

Meanwhile, while step 7 runs

Meanwhile, peel the onion and dice it finely.

• 1 Onion

Meanwhile, while step 7 runs

Peel the ginger and the garlic. Chop both finely.

• 15 g Ginger
• 2 Garlic cloves

Heat the vegetable oil in a large skillet over high heat until it shimmers.

• 1 tbsp Vegetable oil

Lift the chicken pieces out of the marinade, shake off the excess and lay them in one layer in the skillet. Don't move them for 3 minutes, until the bottoms are golden brown.

Turn the pieces and fry for 2 more minutes. They don't need to be cooked through yet.

Put the chicken on a plate. The rest of the marinade stays in the bowl.

Turn the heat down to medium. Add half the butter to the skillet. Fry the onion with 1 pinch salt for about 5 minutes, until golden yellow, scraping up the browned bits as you go.

• 10 g Butter
• Salt

Stir in the ginger, garlic, tomato paste and 1 tsp garam masala. Toast for about 1 minute, until fragrant.

• 1 tbsp Tomato paste
• 1 tsp Garam masala

Stir in the diced tomatoes, 1 pinch salt and 1 pinch sugar. Add the chicken with its juices and the rest of the marinade.

• 400 g Diced tomatoes
• Salt
• 1 pinch Sugar

Lay the lid on at an angle and simmer everything over low heat for about 12 minutes, until the chicken is no longer pink inside (72 °C) and the sauce thickens.

Meanwhile, while step 17 runs

Meanwhile, pick the cilantro leaves off the stems.

• ½ bunch Cilantro

Set the heat to the lowest setting. Stir in the cream and the rest of the butter and warm for 2 minutes, without boiling.

• 80 ml Heavy cream
• 10 g Butter

Season with salt and pepper and, if you like, 1 pinch of sugar. The sauce should taste savory, creamy and slightly sweet.

• Salt
• Black pepper

Fluff the rice with a fork.

Put the rice on plates, spoon the butter chicken over it and sprinkle with cilantro.