Butter Chicken

Ingredients

• ¾ Cup Basmati Rice
• 3 Garlic Cloves
• 1 Jalapeño Pepper
• 1 Lb. Boneless Skinless Chicken Thighs
• 2 tsp. Chopped Ginger
• 1 Tbsp. Curry Powder
• 8 oz Tomato Sauce
• 1 tsp. Honey
• 5 ⅓ oz Plain Greek Yogurt
• 1 oz Butter
• Olive Oil
• Salt Pepper
• (that’s where it’s spiciest). Rinse chicken thighs and
• 1” pieces. Season with a pinch of salt and pepper.

Instructions

1. 1

   Cook Within: Removing seeds from jalapeño greatly reduces its spiciness. by using less jalapeño or omitting entirely for a mild-but-still- Curry powder contains many different spices, including turmeric, coriander, and fenugreek. In India, where curry figures into many dishes, variations of this spice vary widely from household

2. 2

   Cook the Rice: Bring a medium pot with 1 ½ cups water, basmati rice, and a pinch of salt to a boil over high heat. Lower to a simmer, cover, and cook 18-20 minutes, or until water is absorbed and rice is tender. Remove from heat and let rest, covered, for 5 minutes. Fluff grains with a fork and set aside.

3. 3

   Make the Sauce: Return pan used to sear chicken to medium heat with 1 tsp. olive oil. Add ginger, minced jalapeño (to taste–it’s spicy!), garlic, and curry powder. Cook 3 minutes, or until aromatic. Add tomato sauce, honey, chicken and any accumulated juices, and ½ cup water. Bring to a boil and reduce heat to a low simmer. Cook 8-10 minutes, or until chicken reaches a minimum internal temperature of 165 degrees.

4. 4

   Prepare the Ingredients: Mince garlic. Slice half the jalapeño into ⅛” rounds. Mince remaining jalapeño, discarding seeds and ribs (that’s where it’s spiciest). Rinse chicken thighs and pat dry. On a separate cutting board, cut chicken into 1” pieces. Season with a pinch of salt and pepper.

5. 5

   Plate the Dish: Stir yogurt and butter into sauce and season to taste with salt and pepper. Make sure pan is removed from heat when adding yogurt and butter. Divide rice between two plates or bowls. Ladle sauce and chicken atop rice. Garnish with jalapeño rounds

6. 6

   Heat 2 tsp. olive oil in a medium pan over medi-: um-high heat. Add chicken thighs to hot pan and cook, stirring frequently, 5-6 minutes, or until browned. Remove to a plate. (Chicken will finish cooking later.) Wipe pan clean. two ways in this dish. Minced jalapeño helps spice the sauce and jalapeño rounds garnish the finished plate. Just add a little to the sauce if you’re sensitive to spice! • Don’t stir in yogurt while chicken and sauce are still on the heat. Make sure to remove from heat first, otherwise the sauce may break. the recipe before you start–we promise it will be time

7. 7

   Mince garlic. Slice half the jalapeño into ⅛” rounds.

8. 8

   Mince remaining jalapeño, discarding seeds and ribs