Spicy Chicken in a Butter Cream Sauce over Basmati Rice
Spicy Chicken in a Butter Cream Sauce over Basmati Rice
Ingredients
For the Chicken
- 4 chicken quarters, skin removed
- 1/4 cup Greek plain yogurt
- 1 tablespoon ginger and garlic paste
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons coriander powder
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons garam masala
- 1 teaspoon cayenne pepper
- 1 tablespoon olive oil
For the Butter Cream Sauce
- 4 tablespoons butter
- 1 tablespoon garlic paste
- 2 teaspoons paprika
- 3 tablespoons cilantro or parsley, chopped
- 3/4 cup chicken broth
- 3/4 cup heavy whipping cream
For Serving
- 4 cups basmati rice, cooked
Instructions
- 1
Prepare 4 cups of basmati rice according to package directions. Set aside.
⏱️ 15 min
- 2
Remove the skin from the 4 chicken quarters. Make a few slits into each chicken quarter to allow the seasoning to penetrate deeply.
⏱️ 5 min
- 3
In a large bowl, combine the chicken quarters with the Greek plain yogurt, ginger and garlic paste, salt, turmeric, coriander powder, cumin, paprika, garam masala, cayenne pepper, and olive oil. Massage the seasoning into the chicken thoroughly with your hands, ensuring all pieces are well coated.
⏱️ 10 min
- 4
Preheat your air fryer to 390°F (or oven to 390°F). Lightly spray the air fryer basket or a baking sheet with oil. Place the seasoned chicken quarters in the air fryer or on the baking sheet.
⏱️ 2 min•🌡️ 390
- 5
Air fry or oven bake the chicken for 25 minutes, flipping halfway through. Check for doneness; the internal temperature should reach 165°F. Add a few more minutes if necessary until cooked through and lightly browned.
⏱️ 25 min•🌡️ 390
- 6
While the chicken is cooking, prepare the butter cream sauce. In a large skillet, melt the butter over low heat. Once melted, add the garlic paste, paprika, and chopped cilantro or parsley. Stir continuously for 1-2 minutes, being careful not to burn the mixture.
⏱️ 3 min
- 7
Pour in the chicken broth and bring to a gentle simmer. Let it cook for 2 to 3 minutes, allowing the flavors to meld and the liquid to slightly reduce.
⏱️ 3 min
- 8
Stir in the heavy whipping cream and cook for an additional minute until the sauce begins to thicken slightly.
⏱️ 1 min
- 9
Add the cooked chicken quarters to the skillet with the sauce. Spoon the sauce over the chicken, ensuring each piece is coated. Let the chicken simmer in the sauce for a few minutes until the sauce has thickened to your desired consistency and the chicken is heated through.
⏱️ 5 min
- 10
Remove from heat and serve the spicy chicken immediately over the prepared basmati rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken in a Butter Cream Sauce over Basmati Rice
For the Chicken
- 4 chicken quarters, skin removed
- 1/4 cup Greek plain yogurt
- 1 tablespoon ginger and garlic paste
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons coriander powder
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons garam masala
- 1 teaspoon cayenne pepper
- 1 tablespoon olive oil
For the Butter Cream Sauce
- 4 tablespoons butter
- 1 tablespoon garlic paste
- 2 teaspoons paprika
- 3 tablespoons cilantro or parsley, chopped
- 3/4 cup chicken broth
- 3/4 cup heavy whipping cream
For Serving
- 4 cups basmati rice, cooked
Instructions
- 1
Prepare 4 cups of basmati rice according to package directions. Set aside.
⏱️ 15 min - 2
Remove the skin from the 4 chicken quarters. Make a few slits into each chicken quarter to allow the seasoning to penetrate deeply.
⏱️ 5 min - 3
In a large bowl, combine the chicken quarters with the Greek plain yogurt, ginger and garlic paste, salt, turmeric, coriander powder, cumin, paprika, garam masala, cayenne pepper, and olive oil. Massage the seasoning into the chicken thoroughly with your hands, ensuring all pieces are well coated.
⏱️ 10 min - 4
Preheat your air fryer to 390°F (or oven to 390°F). Lightly spray the air fryer basket or a baking sheet with oil. Place the seasoned chicken quarters in the air fryer or on the baking sheet.
⏱️ 2 min•🌡️ 390 - 5
Air fry or oven bake the chicken for 25 minutes, flipping halfway through. Check for doneness; the internal temperature should reach 165°F. Add a few more minutes if necessary until cooked through and lightly browned.
⏱️ 25 min•🌡️ 390 - 6
While the chicken is cooking, prepare the butter cream sauce. In a large skillet, melt the butter over low heat. Once melted, add the garlic paste, paprika, and chopped cilantro or parsley. Stir continuously for 1-2 minutes, being careful not to burn the mixture.
⏱️ 3 min - 7
Pour in the chicken broth and bring to a gentle simmer. Let it cook for 2 to 3 minutes, allowing the flavors to meld and the liquid to slightly reduce.
⏱️ 3 min - 8
Stir in the heavy whipping cream and cook for an additional minute until the sauce begins to thicken slightly.
⏱️ 1 min - 9
Add the cooked chicken quarters to the skillet with the sauce. Spoon the sauce over the chicken, ensuring each piece is coated. Let the chicken simmer in the sauce for a few minutes until the sauce has thickened to your desired consistency and the chicken is heated through.
⏱️ 5 min - 10
Remove from heat and serve the spicy chicken immediately over the prepared basmati rice.
⏱️ 1 min