Butter Chicken with Basmati Rice



100grams Daawat Original Basmati Rice

For Chicken Marinade
1kilo boneless chicken (chopped into small pieces)
2 tablespoon grated garlic
1 tablespoon grated fresh ginger
1 teaspoon garam masala
1 teaspoon red chili powder
1 teaspoon turmeric
½ teaspoon cumin
Salt and pepper to taste
½ cup plain yogurt
1 tablespoon lemon juice

For Butter Chicken
2 tablespoons butter
1 medium onion chopped
3 cloves garlic minced
1 tablespoon grated fresh ginger
1 teaspoon garam masala
1 teaspoon cumin
1 teaspoon red chili powder
Salt and pepper to taste
2 medium sized fresh & diced tomatoes fresh
1 cup heavy cream


Chicken Marination
1. Add the chopped chicken in a bowl. Add the garlic, ginger, garam masala, chili powder, turmeric, cumin, salt and pepper yogurt and lemon juice.
2. Mix well and cover the chicken. Cover and set in the refrigerator to marinate for at least 30 minutes. You can also marinate overnight for greater flavour penetration.

Butter Chicken Gravy
1. Heat a large pan and add oil. Add the chicken and cook for 5 minutes, stirring, until the chicken is browned. Remove the chicken and set it aside.
2. Melt the butter in the pan. Add the onion and cook them 5 minutes.
3. Add the garlic and ginger and cook 1 minute.
4. Add the garam masala, cumin, red chili powder, salt and pepper, stir and cook for 1 minute.
5. Stir the diced tomatoes. Bring it to boil, then reduce the heat and simmer for 15 minutes.
6. Transfer the sauce to a blender or food processor and process until smooth. You can thin it out with a bit of water if you’d like.
7. Strain the sauce back into the pan.
8. Add the cream and chicken back to the pan. Heat it for 10 minutes, or until the chicken is cooked through and the sauce thickens up a bit.
9. Serve Butter chicken with cooked Daawat Original Basmati rice.

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