Butter chicken infused rice (for bloating and weight gain)

Tender chicken simmered in a toasted onion-cashew yogurt sauce, then finished with fluffy basmati rice cooked in the sauce. Serve topped with creamy laban and coriander.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Saute the onions (“veggies”) and cashews in the butter till nicely toasted, then add the tomato paste, ginger garlic paste, and yogurt and give them a stir for a couple of minutes.

Step 2

Add the chicken with the seasoning (salt & pepper, chili powder, smoked paprika, garam masala, curry powder, and optional food coloring). Give it a good stir then add 2 cups of water. Let it boil on high for 20 minutes till the chicken is cooked through.

Step 3

Remove the chicken from the pot and blend everything into a smooth sauce. Place back the chicken in the pot and let it simmer for another 10 minutes.

Step 4

Take out the chicken with 3/4 of the sauce (important to remove most of it to get fluffy rice).

Step 5

Add the rice with 1 1/2 cups of water (a fingertip above the rice). Let it boil on medium heat for about 8–9 minutes till you see the rice is blooming.

Step 6

Drop the heat to the lowest possible, cover and let it cook for 20 minutes.

Step 7

Switch the heat off and keep it covered for another 15–20 minutes.

Step 8

Fluff up the rice and place it on a serving plate. Top it with the chicken & sauce. Garnish with cream/laban and coriander and enjoy.