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Simple Butter Chicken with Peas & Basmati Rice.

  • 1 ⅓ cups
    basmati rice
  • 1 ½ lb
    chicken thighs, boneless skinless
  • ½ small bunch
    cilantro
  • 2 (14.5 oz) cans
    diced tomatoes
  • 1 cup
    frozen peas
  • 2 cloves
    garlic
  • 2 (1 inch) pieces
    ginger root
  • 4 fl oz
    heavy cream
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    butter, unsalted
  •  
    cinnamon
  •  
    coriander
  •  
    crushed red pepper
  •  
    cumin
  •  
    salt
  • 1
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Season the rice with salt and add water; bring the mixture to a boil over high heat.
    1 ⅓ cups basmati rice
    1 tsp salt
    2 ⅔ cup water
  • 2
    Pat the chicken dry with paper towel, cut into bite-sized (1-inch) pieces, and set aside.
    1 ½ lb chicken thighs, boneless skinless
  • 3
    Once the water for the rice is boiling, reduce the heat to low, stir, and cover. Cook until the liquid is absorbed, 15-18 minutes. Remove from the heat and let the rice stand, covered, 5 minutes.
  • 4
    Meanwhile, mix spices in a small bowl.
    2 tsp cumin
    2 tsp coriander
    2 tsp cinnamon
    2 tsp salt
    1 tsp black pepper
    ¼ tsp crushed red pepper
  • 5
    Using a clean cutting board, peel and small dice onion.
    1 medium yellow onion
  • 6
    Heat a large skillet over medium heat.
  • 7
    Once the skillet is hot, add butter and swirl to coat the bottom. Add the onions and cook, stirring often, until softened, 4-5 minutes.
    4 tsp butter, unsalted
  • 8
    Wash, peel, and mince or grate ginger. Peel and mince garlic.
    2 (1 inch) pieces ginger root
    2 cloves garlic
  • 9
    Add ginger, garlic, and spices to the onions and cook, stirring constantly, until fragrant, 30 seconds.
  • 10
    Using a strainer or colander, drain the diced tomatoes, pressing with the back of a spoon to extract as much liquid as possible; discard liquid.
    2 (14.5 oz) cans diced tomatoes
  • 11
    Add additional butter, chicken, diced tomatoes, and cream to the skillet. Bring to a boil, then reduce heat to medium; cover and cook until chicken is cooked through, 7-9 minutes.
    4 tsp butter, unsalted
    4 fl oz (½ cup) heavy cream
  • 12
    Meanwhile, wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves.
    ½ small bunch cilantro
  • 13
    Using a strainer or colander, rinse the frozen peas under running water. Add peas to the butter chicken, stir, and remove from heat.
    1 cup frozen peas
  • 14
    To serve, divide rice and butter chicken between bowls; garnish with cilantro and enjoy!