Takeout, fakeout! Our lighter version of butter chicken is going to be your new favourite recipe. Marinated Indian-spiced chicken sits atop fragrant veggie rice finished with a sprinkle of cilantro leaves for a dish that's as comforting as it is beautiful.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Indian Spice Blend
Salt and Pepper*
Before starting, wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) and 1 tbsp butter (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, pat the chicken tenders dry with paper towels. Season with half the Indian Spice Mix, then salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then the chicken and onions. Cook, until golden-brown and cooked through, 5-6 min.** (NOTE: Don't overcrowd the pan; cook chicken and onions in 2 batches for 4 ppl, using 1 tbsp oil for each batch!)
While the chicken and onions cook, roughly chop the cilantro. Peel, then finely mince or grate 1 tbsp ginger (dbl for 4 ppl). Peel, then grate or mince the garlic.
Reduce the heat to medium. Add the garlic, ginger, tomato sauce and remaining Indian Spice Mix. Cook, stirring often, until fragrant, 30 sec-1 min. Add 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 3-4 min. Remove pan from heat.
Add in the sour cream, peas and 1 tbsp butter (dbl for 4 ppl). Stir continuously, until the butter melts and peas are warmed through. Season with salt and pepper.
Fluff the rice with a fork. Season with salt and stir in half the cilantro. Divide the rice between bowls. Top with the butter chicken. Sprinkle the remaining cilantro over top.