Description
A fusion bowl featuring tender chicken marinated in tandoori spices, cooked in a rich, creamy butter sauce, and served over fragrant basmati rice for a comforting meal.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp tandoori masala spice blend
- 1 tbsp lemon juice
- 2 tbsp butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1 tsp smoked paprika
- 1 cup basmati rice, rinsed
- 2 cups water
- 1 tsp salt
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Marinate the chicken: In a bowl, combine yogurt, tandoori masala, and lemon juice. Add chicken pieces, coat well, and refrigerate for at least 30 minutes.
- Cook the rice: In a pot, bring water to a boil, add rice and salt, reduce heat, cover, and simmer for 15-20 minutes until fluffy. Set aside.
- Sauté aromatics: In a large skillet, melt butter over medium heat. Add onion, garlic, and ginger, cooking until softened, about 5 minutes.
- Cook the chicken: Add marinated chicken to the skillet and cook until browned and cooked through, about 8-10 minutes.
- Make the sauce: Stir in tomato puree, smoked paprika, and heavy cream. Simmer for 5-7 minutes until thickened.
- Assemble bowls: Divide rice among bowls, top with butter chicken, garnish with cilantro, and serve warm.
Notes
You can customize the seasonings to taste.