Butter Chicken with Everest Basmati Rice

Cut chicken breast into bite-sized pieces and mix well with the ingredients of the marinade. Let rest for about ½ hour and then fry in a pan.

Put rice in a saucepan. Add cold water until rice is well covered. Stir rice until water is milky and cloudy. Pour off milky water. Repeat three times until water is clear.

Then add hot water to rice, salt and cook covered for about 10 minutes.

Heat butter in a pan, add strained tomatoes and whipped cream. Depending on the desired degree of spiciness, add chili powder and season with salt. Then cook on low heat for about 5 minutes.

Add the fried chicken breast pieces with gravy to the fully cooked sauce and cook for another 5 minutes or so on low heat.

Serve Butter Chicken with rice and sprinkle the chopped cilantro on top.

Preparation Tip:

If you don't like fresh cilantro, you can use parsley instead.

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