Butter Chicken with Rice and Naan served with Cucumber Salad

Name: Butter Chicken with Rice and Naan served with Cucumber Salad
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Indian, Asian
Ingredients: 2 lbs skinless boneless chicken breast (save money by doing this yourself); 1 12 oz can of coconut milk - the authentic cooking kind from the international aisle (do not shake the can before opening!); 3 tbls white wine vinegar; 3 cloves garlic, minced; 1 tbls minced fresh ginger (½ tsp powdered); 2 tsp garam masala; 1 tsp turmeric; 1 tsp cumin; 1 tsp chili; 1 tsp salt; 2 tbls olive or vegetable oil; 1 large onion, finely diced; 4 cloves garlic, minced; 1 tbls ginger, minced; 1 can crushed tomatoes, no salt added; 1 ½ tsp cumin; 1 ½ tsp garam masala; 1 tsp coriander; 1 tsp salt; ¼ tsp crushed red pepper flakes (more to taste if you are a fan of heat); 2 cups basmati rice; Cilantro; Limes; 4-6 pieces Naan ( I always want to say ‘naan bread’ but my daughter quickly points out that I’m just saying ‘bread bread’ so I try hard to stop at naan. lol); 1/4 cup diced red onion; 4 radishes sliced; 1 english cucumber diced; 2 cups cherry tomatoes, halved; 1 yellow zucchini diced; jalapeno pepper, optional

16 steps

Prep:30minCook:40min

I love butter chicken. It’s casual and doesn’t care about a timeline. Make it, let it simmer away and eat when you’re hungry. Perfect for a Sunday afternoon in early spring when the outdoor chores and sunshine are keeping you busy. Also you might expect Butter Chicken to be loaded with...well, butter. This recipe will surprise you with its ‘lack’ of butter. Mostly because I make it for the dairy free eaters in our home - it never disappoints. Photo courtesy of Heather Z. Look at that sauce!

Updated at: Thu, 17 Aug 2023 14:18:56 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1161.4 kcal (58%)

Total Fat38.1 g (54%)

Carbs134.7 g (52%)

Sugars14.2 g (16%)

Protein71.9 g (144%)

Sodium1472.2 mg (74%)

Fiber9.3 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 lbsskinless boneless chicken breast

save money by doing this yourself

1 x 12 ozcan of coconut milk

the authentic cooking kind from the international aisle, do not shake the can before opening

3 tblswhite wine vinegar

3cloves garlic

minced

1 tblsfresh ginger

minced

2 tspgaram masala

1 tspturmeric

1 tspcumin

1 tspchili

1 tspsalt

Instructions

Step 1

Mix the marinade by combining the vinegar, garlic, ginger and spices. Carefully open the can of coconut milk and use just the liquid from the can for the marinade. If you have not shaken the can, the creamy coconut fat will have separated and created a thick coconut paste (we’ll save this part for adding later in the recipe) for now just use the liquid part and mix that in with the spices. Refrigerate the remaining coconut paste.

Step 2

Cut the chicken into bite-sized pieces and coat with the marinade.

Step 3

Let the chicken marinade for at least 30 minutes at room temperature but ideally you can leave it overnight in the fridge

Step 4

When it's time to cook...Heat olive oil in a heavy bottomed dutch oven or pot (you can use your crockpot as well if you like but be sure to brown the meat first)

Step 5

Brown the marinated chicken in batches so that you don’t overcrowd the pot. Remove cooked pieces to a plate and set aside.

Step 6

Add the onion to the pot and saute for 3-4 minutes until nicely browned

Step 7

Add garlic and ginger, cook for 1 minute more.

Step 8

Next add the spices and cook until very fragrant

Step 9

Add the crushed tomato and simmer for 10 minutes

Step 10

Add the chicken back in (along with any juices that have accumulated on the plate)