Butter Chicken Kabsa
Equipment
Ingredients
Main Ingredients
butter (room_temperature)
2 tbsp
onion (sliced)
2 piece
tomato (chopped)
2 piece
chili pepper (whole)
4 piece
curry leaves (fresh)
1 stem
cashew (whole)
0.5 cup
tomato paste
1 tbsp
ginger garlic paste
1 tbsp
yogurt
180 g
chicken pieces skinless (skinless)
1000 g
salt
1 tsp
black pepper
0.5 tsp
chili powder
1 tsp
smoked paprika
1 tsp
garam masala
1 tsp
basmati rice (uncooked)
2 cup
cream
1 cup
coriander (fresh, for garnish)
1 bunch
Instructions
Sauté vegetables and cashews
Sauté the vegetables and cashews in butter until nicely toasted.
Add tomato paste, ginger garlic paste and yogurt
Add tomato paste, ginger garlic paste and yogurt to the sautéed mixture and stir for a couple of minutes.
Add chicken and seasoning
Add chicken pieces with salt, pepper, chili powder, smoked paprika and garam masala. Stir well.
Boil chicken
Add 2 cups of water and boil on high heat for 20 minutes until chicken is cooked through.
Remove chicken and blend sauce
Remove the chicken from the pot, blend the remaining mixture into a smooth sauce, then return the chicken to the pot.
Simmer chicken in sauce
Simmer the chicken in the sauce for another 10 minutes.
Remove chicken and most sauce
Remove the chicken with 3/4 of the sauce, leaving enough for the rice to remain fluffy.
Add rice and water
Add the rice with 1.5 cups of water, just a fingertip above the rice level.
Boil rice
Boil the rice on medium heat for 8-9 minutes until the rice starts blooming.
Cook on low heat covered
Reduce heat to the lowest setting, cover and cook for 20 minutes.
Rest rice off heat
Turn off heat and keep covered for another 15-20 minutes.
Serve and garnish
Fluff up the rice, place on a serving plate, top with chicken and sauce. Garnish with cream and coriander.
Original recipe
Storage
Store rice and chicken separately if possible to maintain rice texture. Reheat gently to prevent drying out.
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