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Simple Butter Chicken with Peas & Basmati Rice.

  • 2 cups
    basmati rice
  • 0.68 kg
    chicken thighs, boneless skinless
  • ½ small bunch
    cilantro
  • 2 (398 ml) cans
    diced tomatoes
  • 1 cup
    frozen peas
  • 4 cloves
    garlic
  • 2 (2 ½ cm) pieces
    ginger root
  • 2 tbsp
    tomato paste
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    butter, unsalted
  •  
    cinnamon
  •  
    coriander
  •  
    cumin
  •  
    salt
  •  
    virgin coconut oil
  • 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.
    2 cups basmati rice
    1 tsp salt
    4 cup water
  • 2
    Pat the chicken dry with paper towel, cut into bite-sized (1-inch) pieces, and set aside.
    0.68 kg 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 to 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 black pepper
    1 tbsp cinnamon
    ½ tsp salt
  • 5
    Peel and small dice onion. Peel and mince garlic.
    1 medium yellow onion
    4 cloves garlic
  • 6
    Heat a large skillet over medium-high heat.
  • 7
    Wash, peel, and mince or grate ginger.
    2 (2 ½ cm) pieces ginger root
  • 8
    Once the skillet is hot, add oil and swirl to coat the bottom. Add the onions and cook, stirring constantly, until onions are softened, 3 to 4 minutes.
    4 tsp virgin coconut oil
  • 9
    Add ginger, garlic, and spices to the onions and cook, stirring constantly, until fragrant, 30 seconds.
  • 10
    Add butter, chicken, diced tomatoes, and tomato paste. Bring to a boil, then reduce heat to medium; cover and cook until chicken is cooked through, 5 minutes.
    2 tsp butter, unsalted
    2 (398 ml) cans diced tomatoes
    2 tbsp tomato paste
  • 11
    Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves.
    ½ small bunch cilantro
  • 12
    Using a strainer or colander, rinse the frozen peas under running water, then drain. Add peas to the butter chicken, stir, and remove from heat.
    1 cup frozen peas
  • 13
    To serve, divide rice and butter chicken between bowls; garnish with cilantro and enjoy!