Butter chicken Kabsa
Serves 4 · Rated 5/5 (1 rating)
Butter chicken Kabsa — made with 2 knobs butter, 2 onions, 2 tomatoes, 4 chilies, 1 stem curry leaves, 1/2 cup cashew, and more.
Ingredients
- 2 knobs butter
- 2 onions
- 2 tomatoes
- 4 chilies
- 1 stem curry leaves
- 1/2 cup cashew
- 1 tbsp tomato paste
- 1 tbsp ginger garlic paste
- 180 grams yogurt
- 1 kg chicken pieces, skinless
- salt
- pepper
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garam masala
- 2 cups basmati rice
- 1 cup cream
- coriander, for garnish
Instructions
- Saute the veggies and cashews in the butter till nicely toasted then add the tomato paste, ginger garlic paste, and yogurt and give them a stir for a couple of minutes.
- Add the chicken with the seasoning. Give them a good stir then add 2 cups of water, let it boil on high for 20 minutes till the chicken is cooked through.
- Remove the chicken from the pot and blend everything into a smooth sauce then place back the chicken in the pot and let it simmer for another 10 minutes.
- Take out the chicken with 3/4 of the sauce (important to remove most of it to get fluffy rice).
- Add the rice with a cup and a half of water (a fingertip above the rice). Let it boil on medium heat for about 8-9 minutes till you see the rice is blooming.
- Drop the heat to the lowest possible, cover and let it cook for 20 minutes.
- Switch the heat off and keep it covered for another 15-20 minutes.
- Fluff up the rice, place it on a serving plate. Top it with the chicken and sauce. Garnish with cream and coriander and enjoy.