I made Butter Chicken for the first time sometime after we moved into this house in 2013. Since then, it’s become a family favorite and been our alternative to take-out many times. It freezes beautifully and makes a great packed lunch for work. All you have to do is cook some rice, which we always have in the house. Done.
Ingredients (Serves 8)
- 2 onions, diced
- 1/2 cup butter
- 1 rotisserie chicken, skin removed, shredded (or 2 pounds of boneless chicken, cut into bite-size chunks)
- 29 ounces canned tomato sauce
- 1 1/2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 3/4 cup heavy cream
- 2 cups basmati rice, cooked according to package directions
- Melt butter in a dutch oven over medium heat. Add onion, season with salt, and cook, stirring frequently, until onion is translucent and soft.
- Add chicken. If using raw chicken, cook until seared on all sides. You may want to do this in two batches.
- Add tomato sauce and spices. Stir to combine. Cover and simmer over low heat for 20 minutes.
- Add cream and stir. Serve over rice, topping with more cayenne for extra spice if desired.
To freeze, spoon into ziploc bags and lay flat in the freezer. To reheat, cut open bag (do not thaw) and place butter chicken in a skillet with 1/4 cup water. Cover and reheat over medium-low until heated through. Serve over rice.
Here’s a recipe for a chorizo rice skillet — it’s a quick, one-pan meal that both Gavin and I love.
Chorizo Rice Skillet
- 1 pound fresh chorizo sausage, casings removed
- 1 teaspoon olive or vegetable oil (optional)
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 tablespoon chili powder
- 15 ounces canned petite diced tomatoes (do not drain)
- 1.5 cups white rice
- 1 cup water
- 3 green onions, sliced finely
- 4 ounces cheddar cheese, shredded
If your chorizo is in the casing, you’ll need to remove it. I used to hate this, but figured out that you can stab the end of the sausage with your kitchen shears, slice the casing down the edge (don’t worry about cutting the meat), and then just roll the sausage right out.
Heat the oil in a 12″ lidded skillet over medium-high heat (if using), then add the chorizo and break it up with a spatula as it browns.
Add the peppers and onions, stir in the chili powder, season with salt, and cook until softened.
Add the rice, water, and tomatoes and stir to combine.
Bring to a boil, then cover and turn the heat to low. Simmer for 25 minutes.
Serve topped with the green onions and cheddar cheese. It’s also great with avocado!