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  • For the rice:
    • 1 cup [~= 225 ml] brown basmati rice
    • 1 tbl butter or olive oil
    • 1/2 teaspoon cumin seeds (optional)
    • 1 3/4 cup [~= 393.75 ml] water
    • 1/2 tsp salt
  • For the Chicken:
    • 1 lb [~= 453.6 g] chicken breasts, cut into 1-inch cubes
    • 1/2 cup [~= 112.5 ml] Greek yogurt plus 1 teaspoon garam masala (optional)
    • salt and pepper, to taste
    • 1 tbl olive oil
    • 4 tbl butter
    • 1 onion, diced
    • 1 inch piece of ginger, grated*
    • 2 cloves garlic, minced
    • 1.5 cup [~= 337.5 ml] (1 small can) crushed or pureed tomatoes
    • 1 heaping tbl garam masala
    • 1/4 teaspoon cayenne pepper
    • 1/2 to 3/4 cup heavy cream or whole milk (coconut milk can also be used)
    • Naan, for serving (optional)
If you have the time, marinate the chicken in the yogurt, 1 teaspoon garam masala, and salt and pepper to taste for 20 minutes or overnight.
For the rice, melt butter or olive oil in a medium pot over medium high heat. Add rice and cumin seeds and toast for approximately 3 minutes, stirring occasionally. Add water and salt, bring to a boil, cover and turn heat to low. Rice will cook in approximately 30 minutes.
While rice cooks, heat 1 tablespoon olive oil plus 1 tablespoon butter in a large skillet or pot over medium-high heat.
If you did not marinate the chicken, season it with salt and pepper. Brown chicken until fully cooked on both sides. Remove from pot and set aside.
Add remaining 3 tablespoons butter to pot and saute onions and ginger until softened.
Add garlic and saute for approximately 1 minute, or until fragrant.
Add tomatoes, garam masala, cayenne pepper, and chicken.
Once heated, add cream or milk.
Serve over rice with naan.
Prep Time: 10 minutes, Cook Time: 20 minutes, Total Time: 30 minutes
Date added: