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Stick of Butter Chicken and Rice

A comforting and creamy chicken dish infused with aromatic spices and served over rice, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Indian
Calories: 680
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 stick Stick of butter
  • 1 pound Chicken breast, cut into bite-sized pieces Ensure your chicken is Halal-certified.
  • 1 Onion, chopped
  • 2 cloves Garlic, minced
  • 1 tablespoon Ginger, grated
  • 1 tablespoon Curry powder Adjust based on spice preference.
  • 1 can Diced tomatoes (14 oz)
  • 1 cup Heavy cream Can substitute with coconut milk for a lighter option.
  • Salt and pepper, to taste
  • Cooked rice, for serving
  • Cilantro, for garnish

Method
 

Preparation
  1. In a large pan over medium heat, melt the stick of butter.
  2. Add the chopped onion and sauté until translucent (about 3-4 minutes).
  3. Add the minced garlic and grated ginger, stirring for another minute until fragrant.
  4. Toss in the diced chicken pieces. Season with salt and pepper.
  5. Cook the chicken on medium-high heat until it’s browned on the outside and cooked through, about 5-7 minutes.
  6. Sprinkle in the curry powder, stirring well to coat the chicken.
  7. Pour in the diced tomatoes and stir. Cook for 2-3 minutes until the tomatoes soften.
  8. Lower the heat and pour in the heavy cream. Stir until combined, letting it simmer for another 10 minutes.
  9. Once thickened and creamy, serve over perfectly cooked rice and garnish with fresh cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze portions for up to a month. Reheat in a pan over low heat with a splash of water or additional cream to maintain creaminess.