Butter Chicken with Basmati Rice, Naan, and Papadum

Ingredients

• 2 cups Basmati Rice (rinsed until water runs clear)
• 2.5 cups Water (for cooking rice)
• 1.5 lb Chicken Thighs, boneless skinless (cut into bite‑size pieces)
• 1 cup Plain Yogurt (full‑fat, room temperature)
• 2 tsp Dried Fenugreek Leaves (Kasuri Methi) (crushed)
• 2 tbsp Kashmiri Chili Powder (mild, gives orange‑red color)
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala
• 2 tbsp Ginger‑Garlic Paste
• 1 tsp Salt (or to taste)
• 4 tbsp Canola Oil (or other high smoke‑point oil) (divided for marination and searing)
• 1 tbsp Lemon Juice (freshly squeezed)
• 4 tbsp Unsalted Butter (cut into cubes)
• 1 small Cinnamon Stick (Indian cinnamon, broken)
• 2 pods Black Cardamom Pods
• 4 pods Green Cardamom Pods
• 4 cloves Whole Cloves
• 1 tsp Kashmiri Chili Powder (for sauce)
• 1 tsp Ground Cumin (for sauce)
• 1 tsp Garam Masala (for sauce)
• 1 cup Tomato Puree (smooth)
• 0.5 cup Water
• 0.5 cup Heavy Cream (full‑fat)
• 1 pinch Sugar (optional, to balance acidity)
• a few leaves Fresh Fenugreek Leaves (for garnish)
• 2 tbsp Fresh Cilantro (chopped)
• 2 Green Chilies (sliced lengthwise)
• 4 pieces Naan (store‑bought, warmed)
• 6 pieces Papadum (fried until crisp)
• 1 small Charcoal Piece (for dhungar smoking (optional))

Instructions

1. Rinse and Cook Basmati Rice

   Place the rice in a large glass pot and rinse under cold water until the water runs clear. Drain and transfer to the rice cooker. Add 2.5 cups of water using the "pinky method" (water level up to the first pinky line). Start the rice cooker and set aside.

   Time: PT10M

2. Prepare Yogurt Marinade

   In a mixing bowl whisk together 1 cup plain yogurt, 2 tsp dried fenugreek leaves, 2 tbsp Kashmiri chili powder, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, 2 tbsp ginger‑garlic paste, 1 tsp salt, 3 tbsp oil, and 1 tbsp lemon juice until smooth and orange‑red.

   Time: PT10M

3. Cut and Marinate Chicken

   On a wet towel‑stabilized cutting board, cut the chicken thighs into bite‑size pieces. Toss the pieces in the yogurt mixture, using gloves or clean hands to massage the marinade into every piece. Cover the bowl with plastic wrap and refrigerate for 1 hour (or overnight for deeper flavor).

   Time: PT15M

4. Sear Chicken in Batches

   Heat 2 tbsp oil in a heavy‑bottomed pan over the highest stove setting until it shimmers. Add a single layer of chicken pieces, leaving space between them. Place a metal weight or another pan on top to press the chicken down. Sear for about 1 minute, then flip and sear the other side until deep golden‑brown. Transfer seared pieces to a bowl and repeat with remaining chicken.

   Time: PT12M

   Temperature: High

5. Rest Seared Chicken

   Set the seared chicken aside in a bowl; it will finish cooking later in the sauce.

   Time: PT5M

6. Toast Whole Spices in Butter

   In a clean saucepan melt 4 tbsp butter over medium‑low heat. Add 1 cinnamon stick, 2 black cardamom pods, 4 green cardamom pods, and 4 whole cloves. Stir constantly until the spices become fragrant (about 1‑2 minutes).

   Time: PT3M

   Temperature: Medium‑Low

7. Add Ground Spices and Aromatics

   Reduce heat to low. Stir in 1 tsp Kashmiri chili powder, 1 tsp ground cumin, 1 tsp garam masala, and 2 tbsp ginger‑garlic paste. Add the sliced green chilies and cook for another 30 seconds, ensuring nothing burns.

   Time: PT2M

   Temperature: Low

8. Build the Tomato Base

   Pour in 1 cup tomato puree and 0.5 cup water. Add a pinch of salt. Stir well and bring to a gentle simmer (no vigorous boil).

   Time: PT5M

   Temperature: Medium

9. Simmer Sauce

   Let the sauce simmer gently for 20 minutes, stirring occasionally. The fat will rise to the surface, indicating flavor development.

   Time: PT20M

   Temperature: Low‑Medium

10. Finish Sauce with Cream

    Stir in 0.5 cup heavy cream and a pinch of sugar (if the sauce is too acidic). Simmer for another 10 minutes until the sauce thickens and turns a rich orange hue.

    Time: PT10M

    Temperature: Low

11. Remove Whole Spices

    Using tongs, fish out the cinnamon stick, cardamom pods, and cloves. Discard or set aside for garnish if desired.

    Time: PT1M

12. Combine Chicken with Sauce

    Add the seared chicken pieces to the sauce, stirring gently to coat. Partially cover the pan and let the chicken finish cooking in the sauce for 5‑7 minutes, until tender.

    Time: PT7M

    Temperature: Medium‑Low

13. Warm Naan

    Preheat the oven to 350°F (175°C). Place the naan on a baking sheet and heat for 5 minutes until warm and slightly crisp.

    Time: PT5M

    Temperature: 350°F

14. Fry Papadum

    Heat a shallow layer of oil in a skillet over high heat. When the oil shimmers, slide in papadum pieces one at a time; they will puff up in seconds. Remove with tongs and place on paper towels to drain excess oil.

    Time: PT5M

    Temperature: High

15. Optional Dhungar (Smoke) Finish

    Heat a small charcoal piece until glowing red. Place it in a heat‑proof bowl, set the bowl in the butter chicken, cover tightly with a lid, and let the smoke infuse for 2 minutes. Remove the bowl and discard the charcoal.

    Time: PT2M

16. Garnish and Serve

    Garnish the butter chicken with fresh cilantro, a few fresh fenugreek leaves, and an extra pat of butter if desired. Serve hot with the basmati rice, naan, and papadum on the side.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

60 g

Fat

20 g

Fiber

4 g