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🍽️ Creamy Butter Chicken with Rice and Fresh Coriander

810 kcal · 30 min · 4 servings

Creamy Butter Chicken with Rice and Fresh Coriander Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the chicken breast fillets under running water and pat them dry with a kitchen towel.
  2. 2. Cut the meat into cubes of approx. 1.5 cm.
  3. 3. Peel the garlic and the ginger.
  4. 4. Grate the garlic and ginger mixture finely or chop it small.
  5. 5. Put the chicken cubes, the yogurt, salt and half of the garlic and ginger into a bowl.
  6. 6. Mix everything thoroughly so that the meat is well marinated.
  7. 7. Let the marinade infuse for at least 15 minutes.
  8. 8. Cut the onions in half lengthwise.
  9. 9. Remove the outer skin of the onions.
  10. 10. Cut the onions into thin strips.
  11. 11. Take the meat pieces out of the yogurt marinade.
  12. 12. Gently dab off any excess yogurt from the cubes.
  13. 13. Heat 2 tablespoons of ghee (or oil) in a large frying pan over high heat.
  14. 14. Fry the chicken cubes thoroughly on all sides.
  15. 15. Let the meat cook for approx. 3 minutes.
  16. 16. Take the fried chicken pieces out of the pan.
  17. 17. Place them on a plate for now.
  18. 18. Leave the cooking residue in the pan and do not clean it.
  19. 19. Add another 2 tablespoons of ghee (or oil) to the pan.
  20. 20. Heat the fat on medium heat.
  21. 21. Fry the onion strips for approx. 3 to 4 minutes.
  22. 22. Season the onions with curry powder, chili and salt.
  23. 23. Add the tomatoes, the sugar and the remaining garlic and ginger to the pan.
  24. 24. Let the mixture simmer on medium heat for approx. 10 minutes.
  25. 25. Bring the rice to a boil in a pot with approx. 700 ml of salted water.
  26. 26. Reduce the heat and let the rice cook covered for approx. 12 minutes.
  27. 27. Puree the tomato-onion mixture in the pan finely.
  28. 28. Add the cream to the sauce and stir it in.
  29. 29. Season the sauce deliciously with salt, pepper and sugar.
  30. 30. Put the sauce with the chicken back into the pan.
  31. 31. Let the dish finish cooking on low heat with the lid closed.
  32. 32. Wash the coriander under running water.
  33. 33. Shake the coriander dry.
  34. 34. Remove the thick stems from the coriander.
  35. 35. Chop the coriander leaves small.
  36. 36. Stir 1 tablespoon of butter into the finished sauce.
  37. 37. Serve the butter chicken with basmati rice and fresh coriander on plates.
  38. 38. Serve the dish hot and enjoy your meal!

Nutrition per serving