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.
Servings Prep Time
Yield4 servings 20minutes
Cook Time
45minutes
Servings Prep Time
Yield4 servings 20minutes
Cook Time
45minutes
Ingredients
Butter Chicken
  • 1tablespoon olive oil
  • 1 yellow onionsmall dice
  • 1/4cup butter
  • 1tablespoon gingerpeeled and minced
  • 2cloves garlicminced
  • 1-pound Chicken breastdiced
  • 1tablespoon garam masala
  • 1teaspoon chili powder
  • 1/2teaspoon Salt
  • 1/4teaspoon black pepper
  • 8ounces tomato sauce
  • 2tablespoons Tomato Paste
  • 2teaspoons lemon juice
  • 1/4cup plain yogurt
  • 1cup evaporated milk
Rice Pilaf
  • 2tablespoons butter
  • 1/2 yellow onionfinely chopped
  • 3cloves garlicminced
  • 1teaspoon Salt
  • ½teaspoon black pepper
  • 1 1/2cups long grain white rice
  • 3cups vegetable broth
  • ¼cup parsleychopped
  • ¼cup parsleychopped
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.