Quick & Easy Indian Butter Chicken Recipe | Chef Joshua Weissman

Ingredients

• 1 cup (186g) basmati rice
• 1 cup (237ml) water
• 1.5 lbs (680g) chicken thighs, cut into bite-sized pieces
• ¾ cup (145g) plain yogurt
• 2.5 tsp (6g) Kashmiri chilli powder
• 2 tsp (10g) lemon juice
• 1 tsp (2g) turmeric
• 1 tsp (2g) ground cumin
• 1 Tbsp (7g) Garam masala
• 2 tsp (10g) kosher salt
• 2” (5cm) knob ginger, peeled and grated
• 1 white onion, thinly sliced
• 2 Tbsp (28g) ghee
• 5 garlic cloves, thinly sliced
• 1 Tbsp (15g) grated ginger
• Kosher salt, to taste
• 1 tsp (2g) Garam masala
• 1 tsp (2g) Kashmiri chilli powder
• ½ tsp (1g) turmeric
• ½ tsp (1g) fenugreek powder
• 1 Tbsp (13g) granulated sugar
• 14 oz (397g) crushed tomatoes
• ¾ cup (177ml) heavy cream
• 2 Tbsp (28g) unsalted butter
• Fresh cilantro, for garnish