Butter Chicken Brothy Rice
Butter Chicken Brothy Rice
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Brothy Sauce
- 2 tablespoons ghee or unsalted butter
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder, or to taste
- 1/4 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 cup tomato puree
- 1/2 cup heavy cream
- 2 cups chicken broth
- 1/2 teaspoon salt, or to taste
For Serving
- 4 cups cooked basmati rice
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup crispy fried onions, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with olive oil, 1/2 teaspoon turmeric powder, paprika, cumin powder, 1/2 teaspoon salt, and black pepper. Mix thoroughly until the chicken is evenly coated. Set aside.
⏱️ 5 min
- 2
Heat 1 tablespoon of ghee or unsalted butter in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken pieces and cook for 5-7 minutes, turning occasionally, until golden brown on all sides and mostly cooked through. Remove the chicken from the pan and set aside on a plate.
⏱️ 7 min
- 3
Reduce the heat to medium. Add the remaining 1 tablespoon of ghee or unsalted butter to the same pan. Add the ginger-garlic paste and sauté for 1 minute until fragrant.
⏱️ 2 min
- 4
Stir in the red chili powder, 1/4 teaspoon turmeric powder, and garam masala. Cook for 30 seconds, stirring constantly, until fragrant.
⏱️ 1 min
- 5
Pour in the tomato puree and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly and the oil begins to separate.
⏱️ 5 min
- 6
Stir in the heavy cream and chicken broth. Bring the sauce to a gentle simmer, then reduce the heat to low. Add 1/2 teaspoon salt, or to taste, and stir to combine.
⏱️ 5 min
- 7
Return the cooked chicken pieces to the brothy sauce. Simmer gently for 5-7 minutes, allowing the chicken to finish cooking through and absorb the flavors of the sauce.
⏱️ 7 min
- 8
To serve, divide the cooked basmati rice among four bowls. Ladle a generous portion of the butter chicken brothy sauce with chicken pieces over the rice. Garnish with fresh chopped cilantro and crispy fried onions.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken Brothy Rice
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Brothy Sauce
- 2 tablespoons ghee or unsalted butter
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder, or to taste
- 1/4 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 cup tomato puree
- 1/2 cup heavy cream
- 2 cups chicken broth
- 1/2 teaspoon salt, or to taste
For Serving
- 4 cups cooked basmati rice
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup crispy fried onions, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with olive oil, 1/2 teaspoon turmeric powder, paprika, cumin powder, 1/2 teaspoon salt, and black pepper. Mix thoroughly until the chicken is evenly coated. Set aside.
⏱️ 5 min - 2
Heat 1 tablespoon of ghee or unsalted butter in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken pieces and cook for 5-7 minutes, turning occasionally, until golden brown on all sides and mostly cooked through. Remove the chicken from the pan and set aside on a plate.
⏱️ 7 min - 3
Reduce the heat to medium. Add the remaining 1 tablespoon of ghee or unsalted butter to the same pan. Add the ginger-garlic paste and sauté for 1 minute until fragrant.
⏱️ 2 min - 4
Stir in the red chili powder, 1/4 teaspoon turmeric powder, and garam masala. Cook for 30 seconds, stirring constantly, until fragrant.
⏱️ 1 min - 5
Pour in the tomato puree and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly and the oil begins to separate.
⏱️ 5 min - 6
Stir in the heavy cream and chicken broth. Bring the sauce to a gentle simmer, then reduce the heat to low. Add 1/2 teaspoon salt, or to taste, and stir to combine.
⏱️ 5 min - 7
Return the cooked chicken pieces to the brothy sauce. Simmer gently for 5-7 minutes, allowing the chicken to finish cooking through and absorb the flavors of the sauce.
⏱️ 7 min - 8
To serve, divide the cooked basmati rice among four bowls. Ladle a generous portion of the butter chicken brothy sauce with chicken pieces over the rice. Garnish with fresh chopped cilantro and crispy fried onions.
⏱️ 3 min