>> servings: 4
>> source: https://www.nemlig.com/opskrifter/nem-butter-chicken-98004198
>> course: Dinner, Main
>> cuisine: Indian
>> method: Stovetop

Rinse the @basmati rice{320%g} thoroughly under cold water in a sieve and put it in a #pot{} with fresh water, using twice as much water as rice. Bring it to a boil, cover, and let the rice simmer for ~rice{10%minutes}. Turn off the heat and let it rest, covered, for ~rest{10%minutes}.

Peel and roughly chop the @onion{2} and @garlic{6%clove}. Peel and roughly chop the @ginger{25%g}.

Heat a heavy-bottomed #pot{} or sauté pan with the @neutral oil{2%tbsp} and half of the @butter{50%g}.

Fry the onion, garlic and ginger until glossy and soft over medium heat, so the onions caramelise and turn sweet.

Add the @garam masala{6%tsp} and fry for a couple of ~spices{2%minutes} until an aromatic smell rises.

Pour in the @tomato passata{8%dl} and let it simmer for ~sauce{10%minutes}.

Blend the sauce smooth with a #stick blender{}. Then add the @cream{2.5%dl}. Thin it with a little water if you want a looser sauce.

Cut the @chicken{650%g} into bite-sized pieces and let them poach in the sauce for ~poach{5%minutes}.

Add the rest of the butter in small cubes to the sauce.

Season the butter chicken with @pepper{1%pinch}, @salt{1%pinch}, @sugar{2%tsp} and optionally a little @chili flakes{1%tsp} if you want extra heat.

Serve the butter chicken with the cooked rice, topped with a small handful of fresh @cilantro{1%handful}.