Coastal Mains
Butter Chicken with Ginger-Lemon Rice
The Strategy:
We are transforming traditional Butter Chicken by using bone-in, skin-on thighs, which release deep, gelatinous richness directly into the sauce as it simmers. A sharp, acidic marinade of lemon and yogurt aggressively tenderizes the meat, ensuring it pulls away from the bone effortlessly. Serving this intense, velvety tomato and cream sauce over a bright, herbaceous Ginger-Lemon Spinach Rice creates a perfect, harmonious balance between rich and refreshing.
Ingredients
- 1 cup Greek yogurt
- juice of 1 medium lemon, about 3 tablespoons
- 2 tablespoons garam masala
- 8 bone-in chicken thighs with skin
- ½ cup butter, 1 stick
- 2 large yellow onions, peeled and diced into ¼-inch pieces, about 2 cups
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 1 (15-ounce) can crushed tomatoes
- 1 cup homemade chicken stock or prepared low-sodium broth
- 1 cup heavy cream
- 1 tablespoon fresh basil, chopped
- 1 tablespoon butter
- 1 (1-inch) piece fresh ginger, peeled and grated, about 1 tablespoon
- 2 garlic cloves, peeled and minced, about 1 tablespoon
- ½ cup basmati rice
- 1 ½ cups homemade chicken stock or prepared low-sodium broth
- zest of 1 medium lemon, about 2 teaspoons
- 6 ounces fresh spinach, chopped, about 1 ½ cups
- juice of ½ medium lemon, about 2 tablespoons
Instructions
- Wisk together the yogurt, 3 tablespoons lemon juice, and garam masala in a large bowl.
- Trim the chicken thighs to remove any fatty parts or excess skin.
- Toss the chicken thighs in the yogurt sauce, making sure each piece is covered in sauce.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or as much as overnight.
- Melt the ½ cup butter in a large cast-iron skillet (or Dutch oven) over medium heat.
- Cook the onions in the butter until soft, about 5 minutes.
- Season with salt and pepper.
- Add the chicken and yogurt sauce to the skillet.
- Stir in the tomatoes and 1 cup chicken broth.
- Bring the sauce to a simmer and cook for 20 minutes.
- Reduce the heat and stir in the cream.
- Simmer the chicken in the sauce, at least 10 to 15 minutes more.
- Sprinkle basil into the sauce.
- Taste and season with salt and pepper.
- For the rice, heat 1 tablespoon butter in a deep pot (with lid) over medium heat.
- Stir in the ginger and garlic and cook until fragrant, about 1 to 2 minutes.
- Stir in the rice and cook 1 minute more, stirring to prevent the rice from becoming brown.
- Pour in 1 ½ cups chicken stock and 2 teaspoons lemon zest.
- Cover the pot with the lid, reduce the heat to low, and simmer until all of the liquid is absorbed by the rice, about 15 to 20 minutes. Uncover the rice and fluff with a fork.
- Stir in the spinach.
- Remove the pot from the heat and cover until the spinach is wilted, about 5 minutes, then remove the lid.
- Stir in 2 tablespoons lemon juice.
- Taste and season with salt and pepper.
The full recipe lives in the Vault
Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.
Join the Estate Registry
The Heart of the Table
This dish is the very definition of comfort, but elevated for the estate table. Serving bone-in meats forces everyone to slow down and truly savor the meal. The aroma of simmering garam masala, butter, and heavy cream makes your home smell incredibly welcoming, instantly wrapping your guests in hospitality the moment they walk through the door.
Neighborly Grace
- THE PRESENTATION: Do not remove the chicken from the bone. Serve the deeply colored, velvety Butter Chicken in a large, wide bowl, allowing the bone-in thighs to peak above the sauce. Serve the vibrant green Ginger-Lemon Spinach Rice in a separate, complementary serving bowl. Garnish the chicken with a final swirl of heavy cream and freshly torn basil.
- THE POUR: The heavy cream and butter require a wine that can cut through the richness without fighting the spices. A slightly chilled, dry French Rosé (like a Bandol) or a lush, fruit-forward California Viognier will tame the heat and complement the creamy texture perfectly.
- THE VIBE: Deeply comforting yet undeniably luxurious. This is ideal for a chilly Sunday evening supper when you want your guests to feel utterly relaxed and profoundly well-fed.
