Quick Butter Chicken Masala with Mustard Seed Green Beans and Garlic Rice

Instructions

Step 1: Start with the Rice

Start by preparing the garlic-infused rice. Begin by boiling a full kettle of water. While the water heats up, peel and grate the garlic or employ a handy garlic press for the task.

In a deep saucepan set over medium heat, heat the oil for cooking (refer to the pantry for the required amount). Once the oil is sufficiently hot, introduce half of the grated garlic and let it sizzle for about 1 minute. Stir in the rice, ensuring it gets fully coated with the garlicky goodness, and allow it to cook for another minute.

Add a dash of enhancement with 1/4 tsp of salt, and then pour in the boiled water. Let the rice cook in this aromatic bath for 10-12 minutes. Once it reaches its optimal level of tenderness, drain it using a sieve and return it to the pan. Seal the pan with a lid and set it aside, ready to shine on the dining table.

Step 2: Cook the Chicken

As the rice takes its time to shine, heat a drizzle of oil in a large frying pan set over medium-high heat. When the oil reaches the perfect temperature, gently introduce the diced chicken to the pan, giving it a proper seasoning of salt and pepper. Stir-fry the chicken until it achieves that desirable golden-brown hue, a process that usually takes around 5-6 minutes. Be sure to perform a diligent hand washing and equipment cleaning after handling raw chicken and its packaging.

While the chicken performs its culinary ballet, focus on preparing the green beans. Trim them with care and then cut them into thirds.

Step 3: Simmer and Spice

With the chicken suitably golden, it’s time to add layers of flavour. Stir in the tomato puree, North Indian style spice mix, and the remaining half of the grated garlic.

Sprinkle in the sugar and the water meant for the sauce (refer to the pantry for quantities). Along with this, introduce the chicken stock paste, infusing the mixture with a rich and savoury essence. Bring this concoction to a gentle boil, then reduce the heat slightly and let it simmer until the liquid is reduced by about half, a process that typically takes 3-5 minutes.

Step 4: Cook the Beans

While the kitchen is filled with tantalising aromas, it’s time to attend to the green beans. Heat another drizzle of oil in a separate frying pan set over medium-high heat. As the oil heats up, introduce the green beans with a flourish. Enhance their flavours with a touch of salt and pepper, and stir-fry them until they take on a delightful charred appearance, a transformation that usually happens within 2-3 minutes.

Incorporate the mustard seeds into this vibrant medley and let them sizzle for a minute. Add a splash of water, immediately covering the pan with a lid or some foil. This mini sauna session will tenderise the beans, usually taking around 4-5 minutes. Drain any excess water and keep the beans covered and warm.

Step 5: Make the Curry

Returning to the spiced sauce, it’s time to introduce the creamy element. Stir in the creme fraiche, allowing it to blend harmoniously with the flavours. Bring the sauce to a gentle boil once more, and then introduce the butter (refer to the pantry for the precise amount), ensuring its velvety smoothness enriches the dish. As the butter melts into the sauce, remove the pan from the heat.

Remember, the chicken is ready when it loses its pink hue in the middle. Perform a taste test and adjust the seasoning with salt and pepper if needed.

Step 6: Finish and Serve

Now comes the gratifying moment of assembling your culinary masterpiece. Begin by generously sharing the fragrant garlic rice among the awaiting bowls. Crown this rice with the crowning glory of butter chicken masala. To complete this flavourful trifecta, arrange the mustard seed green beans on the plate.

Enjoy this culinary masterpiece you’ve crafted!