Unbelievably tender chicken covered in a fragrant spiced tomato and coconut sauce, all served over perfectly cooked rice. (And you better believe we’ve got a pile on naan to go with it!) Learn all the tips and tricks for making the best Butter Chicken you’ve ever had.

Recipe

Servings: 4

Prep Time: 15 minutes

Cook Time: 45 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

Ingredients for the Chicken:

  • 1.5 to 2lbs boneless skinless chicken thighs, diced in 1-2 inch pieces (boneless skinless)
  • 2 tbsp. Butter, or ghee
  • 2 cloves garlic, smashed
  • 1 large onion, small to medium diced
  • 2 inch nub fresh ginger
  • 2 tsp. turmeric
  • 4 tsp. garam masala
  • 2 tsp. Cumin
  • 1 (15 oz.) can of tomato sauce, or tomato puree
  • Salt to taste
  • 5 mint leaves
  • ½ cup yogurt
  • 1 lemon wedge
  • 1/2 cup coconut milk, stirred

Ingredients for the Coconut Rice:

  • 2 cup Jasmine rice
  • 2 ½ cups water
  • ⅓ cup coconut milk
  • Zest of 1 lime
  • Kosher salt, to taste

For serving:

  • 2-4 pieces of naan bread
  • torn cilantro (optional garnish)

Procedure:

  1. Start the coconut rice: in a medium saucepan, bring the water and coconut milk to a simmer.
  2. Rinse jasmine rice under cold water, stirring periodically, until the water runs clear.
  3. Add the rice to the simmering water and coconut milk. Cover the pot with a lid and cook on low for approximately 15-20 minutes.
  4. While the rice is cooking, start the butter chicken: Place a large skillet or saute pan with a lid over medium high heat; add butter and melt until foamy. Add the garlic, onion, ginger and spices. Saute to toast the spices, stirring frequently and scraping the bottom of the pan. Cook for 5 minutes.
  5. Add chicken to the pan and saute until just browned.
  6. Add tomato sauce into the pan. Lower heat to medium-low and bring to a gentle simmer for about 15-20 minutes.
  7. While the chicken is simmering, finish the coconut rice: Turn off the heat and let rice sit undisturbed, for at least 5 minutes. Uncover, add lime zest and salt, and fluff with a fork.
  8. Combine chopped mint with yogurt. Add salt and pepper to taste, finish with a squeeze of lemon. Set aside.
  9. Toast naan bread in a dry pan or the oven until warm and crispy.
  10. To finish the chicken: Stir coconut milk into butter chicken until warmed through. Garnish with torn cilantro and minted yogurt. Serve with rice and toasted naan.