Butter Chicken and Jasmine Rice

Dive into the flavours of Asia with our creamy butter chicken, served on a bed of fragrant jasmine rice. This recipe combines tender chicken with rich garam masala, fresh ginger and garlic, all simmered in a velvety sauce of coconut milk and tomato paste, lightly sweetened with honey. Jasmine rice, cooked and then coated in oil and spices, is the perfect complement to this dish, perfect for a family dinner or a meal with friends!

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20 min
4 to 6
15 min
Freeze for three months.

  • Ingredients

    • 1 cup jasmine rice
    • 1 tbsp olive oil
    • 1 tbsp vegetable spice (or your favorite spices)
    • 1/4 cup butter
    • 1 small yellow onion, chopped
    • 2 cloves garlic, chopped
    • 1 tbsp ginger, chopped
    • 1 tbsp garam masala
    • 1 1/2 lbs chicken breasts, cubed
    • 2 tbsp tomato paste
    • 1 can (400 ml) coconut milk
    • 2 tbsp honey
    • Salt and pepper from the mill

  • Preparation

    1. In a large pot, bring water to a boil and cook jasmine rice for 15 minutes or until cooked.
    2. Drain, drizzle with oil, add spices and set aside.
    3. In a large skillet, heat 2 tbsp of butter then brown the onion for 1 minute.
    4. Add remaining butter, garlic, ginger, garam masala and chicken. Cook for 5 minutes.
    5. Over low heat, add the tomato paste, coconut milk and honey. Season with salt and pepper to taste and simmer for 10 minutes.
    6. Serve with jasmine rice.

For the adventurers

Notes and tips

When serving, garnish with:
½ cup cilantro, chopped
Peanuts

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