Butter Chicken Thighs with Turmeric Coconut Rice and Fresh Herb Salsa
Butter Chicken Thighs with Turmeric Coconut Rice and Fresh Herb Salsa
Ingredients
For the Butter Chicken Thighs
- 6-8 chicken thighs, skin on, bone in (or boneless, skinless)
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 red chilli, deseeded and finely chopped
- 1/2 teaspoon chilli flakes, (alternative to fresh red chilli)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1 can crushed tomatoes, (400g)
- 150 ml chicken stock
- 100 ml cream, (or coconut cream)
- 2 tablespoons butter
For the Turmeric Coconut Rice
- 200 grams basmati rice, rinsed
- 1 can coconut milk, (400ml)
- 1 teaspoon turmeric
- 1 cup water
- 1 pinch salt
For the Fresh Herb Salsa
- 1 cup fresh coriander, chopped (cilantro)
- 1/2 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 1 lime juice, from 1 lime
- 1 tablespoon olive oil
- 1 pinch salt
Instructions
- 1
Preheat your oven to 180°C (350°F). Pat the chicken thighs dry with paper towel and season generously with salt and pepper.
⏱️ 5 min•🌡️ 180
- 2
Heat 2 tablespoons of olive oil in a large oven-safe pan over medium-high heat. Sear the chicken thighs skin-side down for 5-7 minutes until golden and crispy. Flip and sear for another 2-3 minutes.
⏱️ 10 min
- 3
Remove chicken from the pan and set aside. Reduce heat to medium. Add the diced onion to the pan and cook for 5-7 minutes until softened.
⏱️ 7 min
- 4
Add the minced garlic, grated ginger, and chopped red chilli (or chilli flakes) to the pan. Cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Stir in the ground cumin, ground coriander, turmeric, and smoked paprika. Cook for 30 seconds until fragrant.
⏱️ 1 min
- 6
Pour in the crushed tomatoes and chicken stock. Bring to a simmer, then return the chicken to the pan.
⏱️ 5 min
- 7
Cover the pan with a lid or foil and transfer to the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 180
- 8
While the chicken is in the oven, prepare the turmeric coconut rice. Combine the rinsed basmati rice, coconut milk, turmeric, water, and a pinch of salt in a medium saucepan.
⏱️ 5 min
- 9
Bring the rice mixture to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes or until all liquid is absorbed and the rice is tender.
⏱️ 15 min
- 10
Remove the rice from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
⏱️ 5 min
- 11
Prepare the fresh herb salsa. Combine the chopped fresh coriander (cilantro), fresh mint, fresh parsley, lime juice, olive oil, and a pinch of salt in a small bowl. Stir to combine.
⏱️ 5 min
- 12
Remove the chicken from the oven, stir in the cream (or coconut cream) and butter. Taste and season with salt and pepper as needed.
⏱️ 5 min
- 13
Serve the butter chicken thighs over the turmeric coconut rice, topped with a generous spoonful of fresh herb salsa.
⏱️ 1 min
Kitchen Tools
Butter Chicken Thighs with Turmeric Coconut Rice and Fresh Herb Salsa
For the Butter Chicken Thighs
- 6-8 chicken thighs, skin on, bone in (or boneless, skinless)
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 red chilli, deseeded and finely chopped
- 1/2 teaspoon chilli flakes, (alternative to fresh red chilli)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1 can crushed tomatoes, (400g)
- 150 ml chicken stock
- 100 ml cream, (or coconut cream)
- 2 tablespoons butter
For the Turmeric Coconut Rice
- 200 grams basmati rice, rinsed
- 1 can coconut milk, (400ml)
- 1 teaspoon turmeric
- 1 cup water
- 1 pinch salt
For the Fresh Herb Salsa
- 1 cup fresh coriander, chopped (cilantro)
- 1/2 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 1 lime juice, from 1 lime
- 1 tablespoon olive oil
- 1 pinch salt
Instructions
- 1
Preheat your oven to 180°C (350°F). Pat the chicken thighs dry with paper towel and season generously with salt and pepper.
⏱️ 5 min•🌡️ 180 - 2
Heat 2 tablespoons of olive oil in a large oven-safe pan over medium-high heat. Sear the chicken thighs skin-side down for 5-7 minutes until golden and crispy. Flip and sear for another 2-3 minutes.
⏱️ 10 min - 3
Remove chicken from the pan and set aside. Reduce heat to medium. Add the diced onion to the pan and cook for 5-7 minutes until softened.
⏱️ 7 min - 4
Add the minced garlic, grated ginger, and chopped red chilli (or chilli flakes) to the pan. Cook for 1 minute until fragrant.
⏱️ 1 min - 5
Stir in the ground cumin, ground coriander, turmeric, and smoked paprika. Cook for 30 seconds until fragrant.
⏱️ 1 min - 6
Pour in the crushed tomatoes and chicken stock. Bring to a simmer, then return the chicken to the pan.
⏱️ 5 min - 7
Cover the pan with a lid or foil and transfer to the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 180 - 8
While the chicken is in the oven, prepare the turmeric coconut rice. Combine the rinsed basmati rice, coconut milk, turmeric, water, and a pinch of salt in a medium saucepan.
⏱️ 5 min - 9
Bring the rice mixture to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes or until all liquid is absorbed and the rice is tender.
⏱️ 15 min - 10
Remove the rice from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
⏱️ 5 min - 11
Prepare the fresh herb salsa. Combine the chopped fresh coriander (cilantro), fresh mint, fresh parsley, lime juice, olive oil, and a pinch of salt in a small bowl. Stir to combine.
⏱️ 5 min - 12
Remove the chicken from the oven, stir in the cream (or coconut cream) and butter. Taste and season with salt and pepper as needed.
⏱️ 5 min - 13
Serve the butter chicken thighs over the turmeric coconut rice, topped with a generous spoonful of fresh herb salsa.
⏱️ 1 min