I’ll come right out with it: I’m not an expert on Indian food. So perhaps this dish is far from authentic–I wouldn’t know. I do know that my husband loves Indian food. Whenever I’m out of town, he orders several dishes from his favorite Indian restaurant and has himself a little party. So I’ve been working on creating a few of his favorites at home. This butter chicken is yummy and both him and Munchie really enjoy. It’s comforting, has a nice little kick to it, and smells so darn good simmering away on the stove.
I mentioned I served the chicken over rice. We eat lots of rice in our home. White or brown, we can’t get enough. But I’ll admit that I’m sort of a rice snob. My mom (the best cook I know) is from Taiwan and we always had rice cooking or warming in the rice cooker. So I make it for my own little family, but sometimes I don’t want leftovers (which almost always happens when I make a batch) or to leave the cooker out on the counter on the “warm” setting. I just want enough for our meal and I’m not a cook-rice-on-the-stovetop type of gal. But recently, I received a box of Success’ new Boil-in-Bag Thai Jasmine White Rice (the only boil-in-bag rice currently available in this variety) to sample and review. I decided to test it out with the butter chicken.
It’s so easy to make: Each box has 4 bags of rice and you simply pop 1 or more of the bags in a pot and boil it for about 8 minutes. Drain it, pour it in a dish, fluff it with a fork, and serve. If you don’t feel like boiling the rice, you can microwave it, too. Doesn’t get much easier than that. We thought it paired very well with the butter chicken and were pleased with the texture. I had worried it might be mushy, but it was fragrant and flavorful and stood up well to the entrée’s sauce. Munchie said, “It’s fluffy!” 🙂 And my husband says he will definitely make it when he’s on dinner duty or wants a simple side dish with his favorite veggie stir fry when I’m not home. I’d love to try the brown rice variety soon and, with other Indian dishes, the Basmati Boil-in-Bag variety.
It got thumbs up around our kitchen table for taste and ease. Even from this self-proclaimed rice snob. 🙂 I really like that there are 4 bags in the box–I can choose to cook up just one bag if I’m eating alone or making lunch for Munchie and myself. No leftovers to deal with. Plus, as a mom and wife who attempts to keep the budget in line, I like that you can find it in your grocery store for under $3. Also, you can find a coupon for $0.50 off a box (and if your store doubles coupons, you’re golden!) as well as recipe ideas over at the top of this page on iVillage.
I hope you’ll give it a shot!
- 2-3 boneless, skinless chicken breasts, cut into large pieces (about 2-inch chunks); I usually use 2 large breasts, but chicken thighs work very well, too
- ½ cup Greek yogurt (I use Fage 0%)
- 2 cloves of garlic, minced, divided
- 3 tsp. fresh ginger, minced, divided
- 3 tsp. garam masala, divided
- pinch of cayenne
- 5 Tbsp. butter, divided
- ½ onion, diced
- Half of a small jalapeño pepper, seeded and minced
- ¼ to ½ tsp. chili powder (depending on how much kick you want to give it)
- 1 tsp. ground cumin
- 6 oz. tomato paste (tomato sauce works, too)
- start with ½ cup broth (add more if you feel it needs it)
- 1 small green bell pepper, diced in large pieces
- 1 cup half and half
- ½ tsp. pepper
- salt to taste (I use a few pinches)
- Place chicken in an 8 x 8-in. glass dish with the yogurt, 1 clove of minced garlic, 1 tsp. of minced ginger, 1 tsp. garam masala, and cayenne. Mix well, cover and refrigerate for 2 to 3 hours.
- Melt 2 Tbsp. butter in a large pan. Cook the onion with remaining 2 tsp. ginger and jalapeño. Cook until onion softens and then add the remaining 1 tsp. minced garlic, remaining 2 tsp. of garam masala, chili powder and cumin. Cook and stir for a couple more minutes. Add chicken mixture to pan and cook until chicken begins to brown and cook through. Add tomato paste and ½ cup of broth. Stir well, cover, and bring to a boil. Immediately reduce heat to a simmer; cook for about 10 minutes more (just to cook chicken through), adding bell pepper after about 5. Stir occasionally. *Do not over cook the chicken--you want it tender.* Add remaining 3 Tbsp. butter, half and half, pepper and salt; mix. Cover and simmer for just a few more minutes to let the flavors marry. Taste and adjust pepper and salt if needed. Serve over rice.
*Success provided me with a box of Boil-in-Bag Jasmine White Rice for review, but all thoughts and opinions are my own.*