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Main Dish
4
45 minutes
30 minutes
Olivelle
This dish is inspired by the classic and delicious Butter Chicken! Tangy tomatoes, creamy yogurt and heavy cream, and savory chicken meld togheter with our Curry Fusion products for the most craveable dish.
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2 Chicken Breasts, cut into 2" cubes
2 Cloves Garlic, minced
1/2 cup Plain Yogurt
2 tsp Mango Masala Rub
2 Tbsp Curry Infused Olive Oil
2 Tbsp Curry Infused Olive Oil
1/2 Yellow Onion, diced
1 Tbsp Tomato Paste
1/2 tsp Cumin Spice Sea Salt
2 tsp Mango Masala Rub
14.5 oz Can Diced Tomatoes
1/3 cup Heavy Cream
1 Tbsp Ginger Balsamic Vinegar
1 cup Basmati Rice
1/2 cup Cilantro, chopped
In a bowl combine the ingredients for the chicken marinade. Let matinate for 30 minutes up to 6 hours.
Rinse basmati rice until water runs clear. In a medium pot, add rice with 1/ cups water. Bring to a boil, then reduce heat to low and cover with a lid. Cook for 20 minutes and then remove from heat, but do not open lid. Let sit for 5 minutes. Fluff with a fork and set aside until ready to serve.
In a skillet over meidum, heat 2 Tbsp Curry Infused Olive Oil. Add the onion and satue until translucent, about 3 minutes. Add in chicken, cooking until the outside is brown, about 4-5 minutes.
Add in tomato paste, Cumin Spice Sea Salt, and Mango Masala Rub. Let cook for 1-2 minutes to deepen the flavors.
Pour in the can of tomatoes, heavy cream, and Ginger Balsamic Vinegar. Turn up the heat to bring to a low simmer. Let cool for 10 minutes until the chicken is cooked thorugh and the sauce has thickened.
Serve with a side of rice and top with fresh cilantro before serving.
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