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Indian Butter Chicken with Rice Pilaf

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 Indian Butter Chicken with Rice Pilaf
Recipe for the week of October 9-13, 2023 *Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Yield 4 servings
Ingredients
Butter Chicken
  • 1 tablespoon olive oil
  • 1 yellow onion small dice
  • 1/4 cup butter
  • 1 tablespoon ginger peeled and minced
  • 2 cloves garlic minced
  • 1- pound Chicken breast diced
  • 1 tablespoon garam masala
  • 1 teaspoon chili powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 8 ounces tomato sauce
  • 2 tablespoons Tomato Paste
  • 2 teaspoons lemon juice
  • 1/4 cup plain yogurt
  • 1 cup evaporated milk
Rice Pilaf
  • 2 tablespoons butter
  • 1/2 yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon Salt
  • ½ teaspoon black pepper
  • 1 1/2 cups long grain white rice
  • 3 cups vegetable broth
  • ¼ cup parsley chopped
  • ¼ cup parsley chopped
Course Main Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Yield 4 servings
Ingredients
Butter Chicken
  • 1 tablespoon olive oil
  • 1 yellow onion small dice
  • 1/4 cup butter
  • 1 tablespoon ginger peeled and minced
  • 2 cloves garlic minced
  • 1- pound Chicken breast diced
  • 1 tablespoon garam masala
  • 1 teaspoon chili powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 8 ounces tomato sauce
  • 2 tablespoons Tomato Paste
  • 2 teaspoons lemon juice
  • 1/4 cup plain yogurt
  • 1 cup evaporated milk
Rice Pilaf
  • 2 tablespoons butter
  • 1/2 yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon Salt
  • ½ teaspoon black pepper
  • 1 1/2 cups long grain white rice
  • 3 cups vegetable broth
  • ¼ cup parsley chopped
  • ¼ cup parsley chopped
Instructions
For the Butter Chicken
  1. In a large skillet, heat olive oil. Add diced onions and stir regularly, cooking until the onions are translucent.
  2. Add the butter and allow it to melt completely. Then stir in the ginger and garlic, cooking for about 30 seconds to a minute or until fragrant. Be careful not to burn it.
  3. Add the chicken and cook, stirring often until the chicken is no longer pink on the outside, about 2 minutes. No need to cook it all the way through as it will continue cooking as you add the rest of the ingredients and simmer the recipe.
  4. Now stir in the garam masala, chili powder, salt, and black pepper. Then pour in the tomato sauce, tomato paste, lemon juice, yogurt, and evaporated milk. Stir to combine fully. Bring to a simmer and cook for about 10 minutes to allow the sauce to reduce.
  5. The sauce will reduce but still be quite saucy. Serve with rice.
For the Rice Pilaf
  1. Add rice to a fine mesh strainer and rinse well, until the water runs clear. Set aside to drain.
  2. Melt the butter in a medium saucepan over medium heat. Add the rice and cook, stirring often, until lightly golden. Add onion, garlic, salt, and pepper and cook until onion has softened.
  3. Add vegetable broth and bring to a boil. Cover pot with a lid and reduce heat to a simmer. Cook for 15-18 minutes. Remove pot from heat and allow to rest, with the lid still on, for 10 minutes.,
  4. Remove the lid and gently fluff the rice with a fork. Gently stir in chopped parsley.