Butter Chicken with Rice

Prepare the ingredients. Prepare the ingredients and lay them out on the work surface – we'll cook step by step from them 🍗✨

Cook the rice. Rinse the rice, cover with water, bring to a boil and then simmer over low heat for about 15 minutes, until tender

Slice the onion. Slice the onion into thin strips

Chop the garlic. Finely chop the garlic

Cut the chicken. Cut the chicken breasts into smaller cubes

Season the chicken. Season the chicken with curry powder, salt and pepper and mix

Sear the chicken. Sear the chicken in a pan over high heat for about 3–4 minutes, until golden on all sides, then remove it from the pan

Add the onion and garlic. Add the garlic and onion to the same pan and sauté over medium heat for about 2–3 minutes, until softened and fragrant

Add the tomato paste. Add tomato paste and briefly sauté it over medium heat for about 1–2 minutes to develop its flavor

Add the cream and return the chicken to the pan. Return the chicken to the pan, add the cream and cook over low heat for about 5 minutes, until the sauce slightly thickens; for larger quantities cook up to 10 minutes, but add the meat later so it doesn't overcook

Turn off the stove and add the butter. After cooking, remove from the heat and stir in the butter so it melts and smooths the sauce

Serve. Serve and enjoy the dish 🍛🍽️✨