Butter Chicken Rice
Butter Chicken Rice
Ingredients
For the Chicken Marinade
- 700 g boneless, skinless chicken thighs or breast
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 1/2 teaspoon cayenne pepper, adjust to taste
- 1/2 cup plain yogurt, 110 g
- 1 tablespoon lemon juice, about 1/2 a lemon
For the Rice
- 2 tablespoons butter, 28 g
- 1 medium onion, finely diced, 150 g
- 4 cloves garlic, minced, 20 g
- 1 tablespoon grated ginger, 15 g
- 2 tablespoons tomato paste, 65 g
- 2 cups tomato puree or passata, 480 g
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper, adjust to taste
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon chicken bouillon powder, or 1 cube, crumbled
- 2 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 cup chicken stock, 240 ml
- 1 1/2 cups water, 360 ml, add up to 2 cups if needed depending on your rice
- 1 cup heavy cream or double cream, 240 ml
- 4 cups long grain sella basmati rice, washed, 780 g
For the Garnish
- as needed cilantro or parsley, chopped
Instructions
- 1
Cut the boneless, skinless chicken thighs or breast (700 g) into bite-sized pieces.
⏱️ 5 min
- 2
Place the chicken pieces into a bowl. Add 1 teaspoon salt, 1/2 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon garam masala, 1 teaspoon curry powder, and 1/2 teaspoon cayenne pepper.
⏱️ 2 min
- 3
Add 1/2 cup plain yogurt (110 g) and 1 tablespoon lemon juice to the chicken. Mix all ingredients thoroughly until the chicken pieces are well coated.
⏱️ 3 min
- 4
Cover the bowl and let the chicken marinate for at least 30 minutes, or refrigerate overnight for best results.
- 5
In a large pot or Dutch oven, melt 2 tablespoons butter (28 g) over medium heat.
⏱️ 2 min
- 6
Add the finely diced medium onion (150 g) to the pot and sauté for about 5 minutes, or until it becomes softened and translucent.
⏱️ 5 min
- 7
Add the minced garlic (4 cloves, 20 g) and grated ginger (1 tablespoon, 15 g) to the pot. Sauté for 1 minute until fragrant.
⏱️ 1 min
- 8
Stir in 2 tablespoons tomato paste (65 g) and cook for about 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min
- 9
Pour in 2 cups tomato puree or passata (480 g) and stir to combine.
⏱️ 1 min
- 10
Season the sauce with 1 teaspoon paprika, 1 teaspoon cayenne pepper, 1 teaspoon curry powder, 1 teaspoon ground cumin, 1 teaspoon garam masala, 1 teaspoon chicken bouillon powder (or 1 crumbled cube), 2 1/2 teaspoons salt, and 1 teaspoon sugar. Stir well to incorporate the spices.
⏱️ 2 min
- 11
Add the marinated chicken pieces to the pot, stirring to ensure they are fully coated with the sauce.
⏱️ 2 min
- 12
Add 1 cup chicken stock (240 ml) and 1 1/2 cups water (360 ml) to the pot. Stir gently.
⏱️ 1 min
- 13
Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes until the chicken is cooked through.
⏱️ 15 min
- 14
Carefully remove the cooked chicken pieces from the pot and set them aside.
⏱️ 2 min
- 15
Add 1 cup heavy cream or double cream (240 ml) to the sauce remaining in the pot and stir until well combined.
⏱️ 1 min
- 16
Add the 4 cups of washed long grain sella basmati rice (780 g) to the pot. Stir gently to evenly distribute the rice in the sauce.
⏱️ 2 min
- 17
Cover the pot tightly and cook on low heat for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 20 min
- 18
Once the rice is cooked, return the reserved chicken pieces to the pot.
⏱️ 1 min
- 19
Using a fork, fluff the rice and gently mix the chicken into the rice.
⏱️ 1 min
- 20
Garnish the Butter Chicken Rice with chopped cilantro or parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken Rice
For the Chicken Marinade
- 700 g boneless, skinless chicken thighs or breast
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 1/2 teaspoon cayenne pepper, adjust to taste
- 1/2 cup plain yogurt, 110 g
- 1 tablespoon lemon juice, about 1/2 a lemon
For the Rice
- 2 tablespoons butter, 28 g
- 1 medium onion, finely diced, 150 g
- 4 cloves garlic, minced, 20 g
- 1 tablespoon grated ginger, 15 g
- 2 tablespoons tomato paste, 65 g
- 2 cups tomato puree or passata, 480 g
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper, adjust to taste
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon chicken bouillon powder, or 1 cube, crumbled
- 2 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 cup chicken stock, 240 ml
- 1 1/2 cups water, 360 ml, add up to 2 cups if needed depending on your rice
- 1 cup heavy cream or double cream, 240 ml
- 4 cups long grain sella basmati rice, washed, 780 g
For the Garnish
- as needed cilantro or parsley, chopped
Instructions
- 1
Cut the boneless, skinless chicken thighs or breast (700 g) into bite-sized pieces.
⏱️ 5 min - 2
Place the chicken pieces into a bowl. Add 1 teaspoon salt, 1/2 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon garam masala, 1 teaspoon curry powder, and 1/2 teaspoon cayenne pepper.
⏱️ 2 min - 3
Add 1/2 cup plain yogurt (110 g) and 1 tablespoon lemon juice to the chicken. Mix all ingredients thoroughly until the chicken pieces are well coated.
⏱️ 3 min - 4
Cover the bowl and let the chicken marinate for at least 30 minutes, or refrigerate overnight for best results.
- 5
In a large pot or Dutch oven, melt 2 tablespoons butter (28 g) over medium heat.
⏱️ 2 min - 6
Add the finely diced medium onion (150 g) to the pot and sauté for about 5 minutes, or until it becomes softened and translucent.
⏱️ 5 min - 7
Add the minced garlic (4 cloves, 20 g) and grated ginger (1 tablespoon, 15 g) to the pot. Sauté for 1 minute until fragrant.
⏱️ 1 min - 8
Stir in 2 tablespoons tomato paste (65 g) and cook for about 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min - 9
Pour in 2 cups tomato puree or passata (480 g) and stir to combine.
⏱️ 1 min - 10
Season the sauce with 1 teaspoon paprika, 1 teaspoon cayenne pepper, 1 teaspoon curry powder, 1 teaspoon ground cumin, 1 teaspoon garam masala, 1 teaspoon chicken bouillon powder (or 1 crumbled cube), 2 1/2 teaspoons salt, and 1 teaspoon sugar. Stir well to incorporate the spices.
⏱️ 2 min - 11
Add the marinated chicken pieces to the pot, stirring to ensure they are fully coated with the sauce.
⏱️ 2 min - 12
Add 1 cup chicken stock (240 ml) and 1 1/2 cups water (360 ml) to the pot. Stir gently.
⏱️ 1 min - 13
Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes until the chicken is cooked through.
⏱️ 15 min - 14
Carefully remove the cooked chicken pieces from the pot and set them aside.
⏱️ 2 min - 15
Add 1 cup heavy cream or double cream (240 ml) to the sauce remaining in the pot and stir until well combined.
⏱️ 1 min - 16
Add the 4 cups of washed long grain sella basmati rice (780 g) to the pot. Stir gently to evenly distribute the rice in the sauce.
⏱️ 2 min - 17
Cover the pot tightly and cook on low heat for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 20 min - 18
Once the rice is cooked, return the reserved chicken pieces to the pot.
⏱️ 1 min - 19
Using a fork, fluff the rice and gently mix the chicken into the rice.
⏱️ 1 min - 20
Garnish the Butter Chicken Rice with chopped cilantro or parsley before serving.
⏱️ 1 min