Ingredients
1 tablespoon extra virgin olive oil
¼ cup yellow onion, finely diced
4 garlic cloves, minced
2 tablespoons grated ginger
2 tablespoons salted butter
¾ cup chicken stock
6 oz tomato paste
1 teaspoon ground cinnamon
1 ½ teaspoons sea salt
2 teaspoons cumin
1 teaspoon turmeric
2 ½ pounds chicken breasts, cut into cubes
1 ½ tablespoons fresh lemon juice
1 cup heavy cream
2 cups white rice
Directions
Step 1
In a large pan heat olive oil over medium heat. Add in the onion, garlic, and ginger. Cook until the onion is softened, about 2 to 3 minutes, stirring often.
Step 2
Cook rice according to package. Set aside once cooked.
Step 3
Add in the butter, chicken stock, tomato paste, cinnamon, salt, cumin, and turmeric. Stir until combined. Bring to a simmer over medium heat, then stir in the chicken until coated. Cover and cook for about 15 minutes, until chicken is done.
Step 4
Stir in the lemon juice and heavy cream. Cook until heated through.
Step 5
Serve the butter chicken atop the rice and enjoy!
