Quick Creamy Butter Chicken with Basmati Rice

Finely dice the onion, grate the ginger root, mince the garlic cloves, and roughly chop the fresh cilantro.

Cut 150 gr Chicken Fillet into bite-sized cubes and combine in a bowl with 25 gr Yogurt 4.5%, ¹/₂ cloves Garlic, 1.75 gr Ginger root, ³/₄ tsp Curry, ¹/₄ tsp Red pepper powder, 1 tsp Turmeric, and ¹/₄ tsp Table salt.

Heat ¹/₂ tbsp Sunflower oil in a wide skillet over medium-high heat, add the marinated chicken, and sear for 5 minutes until browned on all sides, then remove to a plate.

In the same skillet, melt 2 ¹/₂ tsp Butter over medium heat, add ¹/₄ head Onions, and cook for 3 to 4 minutes until soft and translucent.

Add the remaining ³/₄ cloves Garlic and 3.25 gr Ginger root along with ¹/₂ tsp Ground cumin, the remaining ³/₄ tsp Curry, and the remaining ¹/₄ tsp Red pepper powder, stirring for 30 seconds before mixing in 100 gr Canned Diced Tomatoes and ¹/₂ tsp Sugar.

Simmer the tomato sauce for 6 minutes, puree it with an immersion blender until completely smooth, return it to the pan, and gently stir in 40 ml Dairy Cooking Cream and the remaining ¹/₄ tsp Table salt.

Return the seared chicken along with any accumulated juices into the creamy sauce and gently simmer over low heat for 5 minutes until fully cooked through.

Remove the skillet from the heat, stir in the remaining ¹/₂ tsp Butter until silky and melted, then serve the chicken sauce over warm cooked 60 gr Basmati Rice and garnish with .