Ingredients:

  • 680g chicken breast, cut into 1-inch cubes
  • 120g plain Greek yogurt
  • 15ml lemon juice
  • 5ml turmeric powder
  • 5ml smoked paprika
  • 30ml ghee
  • 1 large yellow onion, finely grated
  • 3 cloves garlic, minced
  • 15ml fresh ginger, grated
  • 360ml tomato puree
  • 15ml garam masala
  • 5ml cumin powder
  • 120ml light cream
  • 30g unsalted butter, cold and cubed
  • 5ml honey
  • 300g extra-long grain Basmati rice
  • 530ml water
  • 2 green cardamom pods, cracked
  • 2.5g sea salt

Instructions:

  1. Mix the 680g chicken cubes with 120g yogurt, 15ml lemon juice, turmeric, and smoked paprika. Note: Let it sit for at least 10 minutes while you prep the other ingredients.
  2. Wash 300g rice until the water runs clear until the starch is removed.
  3. Combine rice, 530ml water, cardamom pods, and a pinch of salt in a pot; bring to a boil, then simmer covered for 15 minutes until all liquid is absorbed.
  4. Heat 15ml of ghee in a large pan and brown the chicken in batches until a golden crust forms. Note: Don't cook it all the way through yet.
  5. Remove chicken, add the remaining 15ml ghee, and sauté the grated onion, garlic, and ginger for 3 minutes until fragrant and softened.
  6. Pour in 360ml tomato puree, garam masala, cumin, and honey; simmer for 5 minutes until the sauce darkens slightly.
  7. Return the chicken to the pan and stir in the 120ml light cream until the sauce turns a rich orange.
  8. Turn off the heat and stir in the 30g cold cubed butter until the sauce looks glossy and thick.
  9. Let the rice sit covered for 5 minutes after cooking, then fluff with a fork until the grains separate easily.
  10. Spoon the butter chicken over the hot rice and top with fresh cilantro if you have it.