Zuppa di pollo al burro con riso basmati

Ingredienti

• 2 tbspoil
• 2 tbsptandoori masalaAmount2 tbspIngredienttandoori masala
• 1 lbchicken thighsAmount1 lbIngredientchicken thighs, cubed, cubed
• 2 tbspbutterAmount2 tbspIngredientbutter
• 1onionAmount1Ingredientonion, minced, minced
• 3garlicAmount3Ingredientgarlic cloves, minced cloves, minced
• 1(15-ounce) can tomato sauceAmount1Ingredient(15-ounce) can tomato sauce
• 1 1/2 cupchicken brothAmount1 1/2 cupIngredientchicken broth
• 1 cuphalf-and-half
• 1 tspcayenne pepperAmount1 tspIngredientcayenne pepper (adjust to taste) (adjust to taste)
• 1 1/2 tspcurry powderAmount1 1/2 tspIngredientcurry powder
• 1 tspsaltAmount1 tspIngredientsalt (adjust to taste) (adjust to taste)
• 1 tspgaram masalaAmount1 tspIngredientgaram masala
• 1/4 cupplain Greek yogurtAmount1/4 cupIngredientplain Greek yogurt
• 1/2 cupbasmati riceAmount1/2 cupIngredientbasmati rice (uncooked) (uncooked)
• Fresh cilantroIngredientFresh cilantro, for garnish (optional), for garnish (optional)

Preparazione

1. 1

   In a large pot over medium-high heat, warm the oil. Toss the cubed chicken with tandoori masalaAmount2 tbspIngredienttandoori masala, then add to the pot. Cook for 4–5 minutes until browned but not fully cooked through. Remove the chicken and set it aside.

2. 2

   In the same pot over medium heat, melt the butterAmount2 tbspIngredientbutter. Add the minced onion and cook, stirring occasionally, for about 20 minutes until caramelized. Stir in the minced garlic and cook for 1 minute, until fragrant. Add the tomato sauce, chicken broth, half-and-half, cayenne pepperAmount1 tspIngredientcayenne pepper (adjust to taste), curry powder, salt, and garam masala. Stir well and bring to a simmer.

3. 3

   Return the browned chicken to the pot and simmer for 15–20 minutes, stirring occasionally, until the chicken is fully cooked and tender.

4. 4

   In a separate pot, cook the basmati riceAmount1/2 cupIngredientbasmati rice (uncooked) according to package instructions. (For added flavor, stir in a pinch of garam masala before cooking.)

5. 5

   Stir the Greek yogurtAmount1/4 cupIngredientplain Greek yogurt into the soup, mixing well to add creaminess. Taste and adjust seasoning with salt and spices, as needed.

6. 6

   To serve: Spoon cooked basmati rice into bowls and ladle the butter chicken s...: To serve: Spoon cooked basmati rice into bowls and ladle the butter chicken soup over the top. Garnish with fresh cilantroIngredientFresh cilantro, for garnish (optional), if desired.