Rice
1
Thoroughly wash rice until water runs clear and allow this to soak for at least 10 minutes.
2
Place rice into rice cooker with water, salt, and oil.
3
Select “white rice” or “rice” function on the rice cooker and allow this to begin while you work on the Butter Chicken.
Chicken
1
In a pot add 4 tbsp butter and oil. Once melted, add in the chopped onions and saute for 2-3 minutes.
2
Add in minced garlic and ginger paste.
3
Add in cubed chicken and all spices (not including the reserved spice).
4
Sauté for 5-8 minutes until chicken has cooked to a temperature of least 165°F. Set chicken aside leaving behind as much gravy in the pot.
5
To that pot, add the remaining 2 tbsp butter and tomato paste.
6
Saute for 1 minute before adding the diced can of tomatoes or fresh tomatoes.
7
Mix well and add the reserved 1 tsp garam masala and 1 tsp ground cumin.
8
Add 1 cup of cream, mix well and simmer on medium heat for 2-3 minutes.
9
Optional - for a smooth sauce you can now blend this sauce with an immersion blender or in a processor.
10
Once smooth, place chicken back in pot.
11
On medium heat allow this to simmer for a few minutes before turning heat off.
