Indian · dinner
Quick Butter Chicken with Peas and Rice
A saucy, chicken-based curry that uses your canned tomatoes, rice and peas, and offsets the beef-and-cheese pasta skillet.
- Total time
- 28 min
- Serves
- 2
- Est. cost
- $10
Ingredients
For 2 servings
Meat & poultry
- boneless skinless chicken thigh1 lb
Dairy & eggs
- butter2 tbsp
- heavy cream½ cup
Produce
- onion1 piece
- garlic3 clove
Spices
- garam masala2 tsp
- ground ginger1 tsp
- salt1 tsp
Cans & jars
- canned crushed tomatoes1 can
Frozen
- frozen peas1 cup
Pantry & grains
- rice¾ cup
Method
- 1
Bring 1.5 cups water and a pinch of salt to a boil, stir in the rice, cover, and simmer on low 15 minutes until tender.
- 2
Cut chicken into 1-inch pieces and toss with garam masala, ginger and salt. Finely chop the onion and mince the garlic.
- 3
Melt butter in a large skillet over medium-high heat. Sear the chicken 4-5 minutes until browned on the outside.
- 4
Add onion and garlic and cook 3 minutes until softened and fragrant.
- 5
Pour in the canned tomatoes, breaking them up with a spoon. Simmer over medium 8 minutes until thickened.
- 6
Stir in cream and peas and cook 2 minutes until the peas are hot and the chicken reaches 165°F. Serve over the rice.
Kitchen note
Leftover sauce and chicken reheat well over fresh rice. Double the spices for a stronger flavor, or halve them if you want it mild.Approximate per serving: 690 calories, 43g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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