Yes, we’re cooking Indian food again!
If you’re into spice, my Indian Butter Chicken with Yellow Rice is the perfect spicy, buttery, YES, buttery dish.
I start my Indian Butter Chicken with chicken thighs. You could use breast meat but I find that chicken thighs can handle all this spice a lot better than chicken breast.
Now if you prefer breast, then use it! I say cook what you love and the food will turn out great.
The chicken is coated in lots of Indian spices and olive oil. I like to marinate my chicken but you don’t have to if you don’t have the time, it still will turn out great.
After we saute the chicken I add onion, potatoes and garlic. I also add my secret ingredient that makes my Indian Butter Chicken extra special.
Yes, it’s roasted salsa. I started using salsa as a way to trick Big Goo into eating more tomatoes, and YES, it’s working.
He finally stopped complaining about the big chunky tomatoes in my food!
Oh, don’t forget to add the broth and allow this to simmer for about 15 minutes before adding the Greek yogurt and lemon juice.
While the chicken is simmering, why not make the rice.
It’s really simple, you can call this Indian Butter Chicken Rice, because YES, I added a whole stick of butter to the rice.
I am trying to keep with the “butter” theme folks!
Now once the chicken and potatoes are fork tender, it’s time to eat! I would say from start to finish this dish takes around 30-35 minutes.
If you’re in a rush, you could always put everything into a slow cooker on high for about 4-6 hours and walk away!
Now the results of this dish is…it’s HOT! Yes, it’s spicy, that kind of heat that makes you all warm and fuzzy. But hey, if you can’t handle the heat, I say, add more butter!
Yep, it works with hot wings. Sometimes I go overboard with the hot sauce and I just add more butter to cool it down.
If you’re like my family, we like it hot!
Oh, don’t forget, you need to serve my Indian Butter Chicken with a side of warm naan bread.
- 6 chicken thighs, boneless, skinless
- 2 cups roasted salsa
- 1 cup Greek yogurt, plain
- 3/4 cup chicken broth
- 1 Idaho potato, peeled, diced
- 1 white onion, diced
- 4 cloves garlic, minced
- 1/4 cup cilantro, chopped
- 2 tablespoons butter, unsalted
- 1 tablespoon lemon juice
- extra virgin olive oil
- naan bread to serve
For the Spice Blend:
- 1 tablespoon curry powder
- 1/2 tablespoon creole seasoning
- 2 teaspoons black pepper
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon of cumin powder
- 1 teaspoon ginger powder
- 1 teaspoon paprika
For the Yellow Rice:
- 4 1/2 cups chicken broth
- 3 cups basmati or jasmine rice
- 1 stick of butter, unsalted
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- Mix the seasoning blend together and set aside.
To Prepare Chicken:
- Rinse chicken and pat dry, cut chicken into 2 inch chunks and place in a large bowl.
- Coat chicken with 1 tablespoon of olive oil and 4 tablespoons of seasoning blend, mix well. Marinate for 30 minutes or overnight if desired.
- In a large pot, place 2 tablespoons of olive oil and butter over medium heat, add chicken and brown for 3 minutes on each side, add potatoes and onion, cook 5 minutes more.
- Add 2 tablespoons of seasoning blend and garlic.
- Add chicken broth and salsa. Mix well, cover and cook for 15 minutes, stirring occasionally.
- Remove lid, stir in Greek yogurt, lemon juice and cilantro, and add more broth if needed.
- Cook for about 10 minutes more until chicken and potatoes are fork tender.
- Serve over hot rice.
To Prepare Yellow Rice:
- Add butter, broth, and spices to a stock pot. Bring mixture to boil, stir in rice, reduce heat to low, cover and simmer for 15 minutes.
- Remove rice from heat and allow to steam for 10 minutes before serving.
If you can’t handle the heat, you can always add more butter!
- Serving Size: 4-6