Butter Chicken Rice Cups! Recipe (with Video)

Preparing the Rice
1. Open a bag of Laxmi’s extra long basmati rice.
2. Scoop out the rice.
3. Thoroughly wash with lukewarm water.
4. Rinse and repeat.
5. Wash until the water runs out clear. It can take up to 6-8 cycles.
6. Set it aside.
7. Turn on the heat and place a pot filled with 8 cups of water.
8. To it, add 1 tbsp of salt, 2 inches of cinnamon stick, 4 cardamom and 1 star anise.
9. Add a tbsp of oil.
10. Bring it to a rapid simmer.
11. Now gently spoon in the rice and stir.
12. In about 7-10 minutes check the consistency with the help of pinching the rice grain. It should be al dente.
13. Drain the water and place the rice back in the pot.
14. Cover the pot of rice and put on a simmer for 10 minutes. Rice should be perfectly cooked and fluffy.
Making the Rice Cups
1. Preheat the oven to 400°F (200°C).
2. Grease a 12 cup muffin tin with oil.
3. Set it aside.
4. Take a bowl and add boiled basmati rice.
5. To the rice add butter chicken curry, chopped cilantro and eggs.
6. Mix thoroughly.
7. Add about 2 tbsp of the rice mixture to each cup of the prepared muffin tin.
8. Use your hand or a spoon to press the rice around the sides of the muffin tray to make indentations in the center.
9. Bake for 15 minutes or until the cups have started to pull away from the pan and the edges become golden brown.
Serving the Rice Cups
1. Let rice cups cool slightly, then remove them from the muffin tray. It should come off easily.
2. Place 4-6 cubes of chicken in each cup.
3. Sprinkle some chopped onions and cilantro.
4. Finally enjoy it with veggie chutney.