Butter Chicken with Basmati Rice

• 98
  750 g chicken breast, cut into 1-inch pieces

  Chicken Breast98$24.00Buy from Leipers Creek Farm
• 88
  1 1/2 cups white basmati rice, rinsed

  Basmati Rice, White, Organic, Lundberg88$119.95Buy from Country Life Natural Foods
• 3 cups water
• 92
  1/2 cup plain yogurt, divided

  Grass-Fed Full Fat Yogurt - Plain92$7.49Buy from Nutrition World
• 78
  1 1/2 cups crushed tomatoes

  Bianco Di Napoli Organic Crushed Tomatoes - 28 OZ78$11.42Buy from Juneau Natural
• 92
  3 tbsp butter, divided

  Organic Butter92$11.99Buy from Re-Up Refills
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 85
  1 1/2 tsp garam masala

  Garam Masala, Certified Organic85$7.30Buy from Pure Indian Foods
• 90
  1 tsp ground cumin, divided

  Cumin, Ground Organic90$9.99Buy from The Mediterranean Dish
• 84
  1 tsp ground ginger, divided

  Organic Ground Ginger84$16.00Buy from Smith & Truslow
• 90
  1/2 tsp ground turmeric

  Turmeric Ground Organic90$14.00Buy from My Spice Sage
• 1 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided

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1. 1

   Combine the rinsed white basmati rice, 3 cups water, and 0.5 tsp salt in a medium pot over high heat. Bring to a rolling boil, cover tightly with a lid, reduce heat to low, and cook for 15 minutes. Remove the pot from heat and let rest covered for 5 minutes.

2. 2

   While the rice cooks, place the cut chicken breast into a mixing bowl with 0.25 cup plain yogurt, 0.5 tsp ground ginger, 0.5 tsp ground cumin, 0.5 tsp ground turmeric, 0.5 tsp salt, and 0.25 tsp black pepper. Toss well and let marinate at room temperature for 10 minutes.

3. 3

   Melt 1 tbsp butter in a large deep skillet over medium-high heat. Add the chicken pieces in an even layer and sear undisturbed for 4 minutes until golden on the bottom, then turn and cook for 2 minutes more until opaque; transfer the chicken to a plate.

4. 4

   Lower the skillet heat to medium. Add 1 tbsp minced garlic, the remaining 0.5 tsp ground ginger, remaining 0.5 tsp ground cumin, and 1.5 tsp garam masala, sautéing for 1 minute until fragrant.

5. 5

   Pour in 1.5 cups crushed tomatoes, the remaining 0.5 tsp salt, and remaining 0.25 tsp black pepper, stirring to scrape up any browned bits from the pan. Simmer the tomato sauce over medium heat for 7 minutes until slightly thickened.

6. 6

   Return the seared chicken along with its resting juices to the skillet. Reduce heat to medium-low, cover loosely, and simmer for 7 minutes until the chicken is thoroughly cooked through.

7. 7

   Remove the skillet from the heat. Stir in the remaining 2 tbsp butter and the remaining 0.25 cup plain yogurt for 1 minute until the sauce turns smooth and glossy. Fluff the rested rice with a fork and serve the butter chicken hot over the rice.