Indian Butter Masala & Basmati Rice Recipe

5 from 1 vote

Total Time30

Course: Main Course

Cuisine: Asian, Indian

Keyword: butter chicken, chicken tikka masala

Servings: people

Place basmati rice in a rice cooker or medium pot with lid.
Rinse the rice by adding cold water to pot, swirling, and carefully draining 2-3 times until the water runs clear. Optional: soak rice in water for 20 min. before cooking to achieve longer grains.
Add 1.5 cups of water to rice, half of the ghee, and half of the Himalayan pink salt.
Rice cooker: press start/cook.
Stovetop: bring rice to a boil, cover, reduce heat to low, and cook for 20 minutes. Continue with recipe while the rice cooks...Once the rice is done, fluff it with a fork to ensure you have perfectly cooked rice, which will serve as the base for your Butter Chicken.

Open tomatoes and coconut cream.
Prepare about 2 cups of protein by cleaning and cutting into bitesize pieces, if needed.
(Optional) Finely dice half of a medium onion (about ½ cup).

Spoon the remaining half of the ghee into a large saucepan with lid, heat over medium. Add diced onions and cook for 2-3 minutes until translucent, stirring often.
Reduce heat to low and add the masala spice blend and desired amount of Kashmiri chili powder. Cook for another minute until a paste forms.

Add the tomatoes, your protein, coconut cream, sugar, and the remaining half of the Himalayan pink salt.

(Optional) if adding peas, stir into the butter masala now.
Reduce heat to low, cover, and cook for 10-15 minutes until the sauce has a gravy-like consistency.
Tip: to thin, gradually add water, to thicken, simmer without a lid.

When the basmati rice has finished cooking, fluff with a fork to release excess moisture.
Serve butter masala with a side of cooked basmati rice.
Enhance your experience with an Indian music playlist (takeoutkit.com/playlists).
“Enjoy your meal” kripyā bhojan kā ānnand lijīyai!