Butter Chicken Kabsa
Butter Chicken Kabsa
Ingredients
- 2 knobs butter
- 2 onions
- 2 tomatoes
- 4 chilies
- 1 stem curry leaves
- 1/2 cup cashews
- 1 tablespoon tomato paste
- 1 tablespoon ginger garlic paste
- 180 grams yogurt
- 1 kg chicken pieces, skinless
- to taste salt
- to taste pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garam masala
- 1/4 teaspoon food coloring, optional
- 2 cups basmati rice
- 1 cup cream, for garnish
- as needed coriander, for garnish
Instructions
- 1
In a large pot, melt the butter over medium heat. Add the chopped onions, tomatoes, chilies, and curry leaves along with the cashews. Sauté until the vegetables are softened and the cashews are nicely toasted, about 8-10 minutes.
⏱️ 10 min
- 2
Stir in the tomato paste, ginger garlic paste, and yogurt. Cook for 2-3 minutes, stirring constantly.
⏱️ 3 min
- 3
Add the chicken pieces to the pot. Season with salt, pepper, chili powder, smoked paprika, garam masala, and the optional food coloring. Stir well to coat the chicken.
⏱️ 2 min
- 4
Pour in 2 cups of water. Bring the mixture to a boil over high heat, then reduce heat slightly and let it boil for 20 minutes, or until the chicken is cooked through.
⏱️ 20 min
- 5
Carefully remove the cooked chicken pieces from the pot and set them aside.
⏱️ 2 min
- 6
Using an immersion blender, or by carefully transferring to a regular blender, blend the remaining contents of the pot until you have a smooth sauce.
⏱️ 5 min
- 7
Return the chicken pieces to the pot with the blended sauce. Let it simmer for another 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 8
Remove the chicken pieces from the pot again, along with about 3/4 of the sauce. This is important for achieving fluffy rice. Set aside the chicken and sauce.
⏱️ 3 min
- 9
Add the basmati rice to the pot with the remaining sauce. Add 1 1/2 cups of water, ensuring the water level is about a fingertip above the rice. Bring to a boil over medium heat and cook for 8-9 minutes, until you see the rice beginning to 'bloom' (small craters forming on the surface).
⏱️ 9 min
- 10
Reduce the heat to the lowest possible setting, cover the pot tightly, and let the rice cook undisturbed for 20 minutes.
⏱️ 20 min
- 11
Turn off the heat completely, but keep the pot covered for an additional 15-20 minutes. This allows the rice to steam and become perfectly fluffy.
- 12
Once rested, fluff the rice gently with a fork and transfer it to a large serving plate.
⏱️ 2 min
- 13
Arrange the reserved chicken pieces on top of the rice and drizzle generously with the reserved sauce.
⏱️ 2 min
- 14
Garnish with a swirl of cream and fresh coriander before serving. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken Kabsa
- 2 knobs butter
- 2 onions
- 2 tomatoes
- 4 chilies
- 1 stem curry leaves
- 1/2 cup cashews
- 1 tablespoon tomato paste
- 1 tablespoon ginger garlic paste
- 180 grams yogurt
- 1 kg chicken pieces, skinless
- to taste salt
- to taste pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garam masala
- 1/4 teaspoon food coloring, optional
- 2 cups basmati rice
- 1 cup cream, for garnish
- as needed coriander, for garnish
Instructions
- 1
In a large pot, melt the butter over medium heat. Add the chopped onions, tomatoes, chilies, and curry leaves along with the cashews. Sauté until the vegetables are softened and the cashews are nicely toasted, about 8-10 minutes.
⏱️ 10 min - 2
Stir in the tomato paste, ginger garlic paste, and yogurt. Cook for 2-3 minutes, stirring constantly.
⏱️ 3 min - 3
Add the chicken pieces to the pot. Season with salt, pepper, chili powder, smoked paprika, garam masala, and the optional food coloring. Stir well to coat the chicken.
⏱️ 2 min - 4
Pour in 2 cups of water. Bring the mixture to a boil over high heat, then reduce heat slightly and let it boil for 20 minutes, or until the chicken is cooked through.
⏱️ 20 min - 5
Carefully remove the cooked chicken pieces from the pot and set them aside.
⏱️ 2 min - 6
Using an immersion blender, or by carefully transferring to a regular blender, blend the remaining contents of the pot until you have a smooth sauce.
⏱️ 5 min - 7
Return the chicken pieces to the pot with the blended sauce. Let it simmer for another 10 minutes to allow the flavors to meld.
⏱️ 10 min - 8
Remove the chicken pieces from the pot again, along with about 3/4 of the sauce. This is important for achieving fluffy rice. Set aside the chicken and sauce.
⏱️ 3 min - 9
Add the basmati rice to the pot with the remaining sauce. Add 1 1/2 cups of water, ensuring the water level is about a fingertip above the rice. Bring to a boil over medium heat and cook for 8-9 minutes, until you see the rice beginning to 'bloom' (small craters forming on the surface).
⏱️ 9 min - 10
Reduce the heat to the lowest possible setting, cover the pot tightly, and let the rice cook undisturbed for 20 minutes.
⏱️ 20 min - 11
Turn off the heat completely, but keep the pot covered for an additional 15-20 minutes. This allows the rice to steam and become perfectly fluffy.
- 12
Once rested, fluff the rice gently with a fork and transfer it to a large serving plate.
⏱️ 2 min - 13
Arrange the reserved chicken pieces on top of the rice and drizzle generously with the reserved sauce.
⏱️ 2 min - 14
Garnish with a swirl of cream and fresh coriander before serving. Enjoy!
⏱️ 1 min