Butter Chicken with Jeera Rice and Garlic Naan
S
Manjeet Sahani
1 Like
·
1 meal
·
0 Menus
Tonight, treat yourself to homemade Butter Chicken with Jeera Rice and Garlic Naan! First, marinate the chicken for at least 30 minutes, or up to 4 hours, for maximum flavor. While it marinates, prepare the basmati rice for the jeera rice. Then, it's time to cook the chicken and simmer it in the creamy, spiced tomato sauce. Don't forget the kasuri methi! While the sauce simmers, cook the jeera rice and warm the naan. Garnish with cilantro, and enjoy a restaurant-quality meal in about an hour!
Meat, Eggs, & Dairy
- 1 1/2 pounds chicken thighs
- 1/2 cup plain yogurt
- 4 tablespoons butter
- 1/2 cup heavy cream
Fresh Produce & Herbs
- 1 piece yellow onion
- 1 inch ginger
- 1 piece green chili
- 1/4 cup cilantro
- 1 piece lemon
Seasonings & Spices
- 2 cloves garlic
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon jeera
Pantry Items
- 1 1/2 cups basmati rice
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 can crushed tomatoes
- 1 tablespoon kasuri methi
- 1 teaspoon sugar
- 4 pieces naan bread
Related Recipes:
