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–+ servings
Bowl of butter chicken and rice.

Butter Chicken With Rice

Emily
Enjoy a filling and delicious meal with this butter chicken with rice recipe. It's so simple to make and is perfect for meal prep too!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 50 minutes
ESTIMATED COST : $7.35, or $1.83 a serve
Course Main Course
Cuisine Indian
Servings 4 serves
Calories 660 kcal

Ingredients
  

For The Chicken - Marinade

  • ½ cup (120 grams, 4.14 ounces) plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon turmeric powder
  • ½ teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon 1 – 2 cloves minced garlic
  • 1 teaspoon ginger grated
  • 750 grams (1.50 pounds) boneless chicken thigh fillets or chicken breast, cut into bite sized pieces
  • 1 teaspoon salt

Curry

  • 2 tablespoons (30 grams, 1.06 ounces) butter or ghee
  • 1 cup tomato puree tomato passata
  • 1 cup (250ml/grams, 8.82 ounces) thickened cream (or heavy whipping cream)
  • 1 tablespoon sugar
  • 1 ¼ teaspoon salt or to taste

For The Rice

  • 1 ½ cups (300 grams, 15.58 ounces) basmati rice
  • 2 ¼ cups (560 grams, 19.75 ounces) water

Instructions
 

For The Chicken

  • Combine all marinade ingredients in a mixing bowl with the chicken.
    Coat the chicken well in the marinade and then cover and refrigerate for at least 20 minutes (for better flavor, refrigerate overnight).

For The Rice

  • Rinse the basmati rice in room temperature water until the water runs clear. Completely drain off all water and place in a medium sized saucepan.
  • Place water in saucepan. Make sure the rice sits flat along the bottom. Place saucepan over medium to high heat and bring to boil.
  • Once at a boil, stir the rice, and reduce heat to bring it to a simmer. Cover with a lid and cook for 25 minutes.
  • Once cooked, turn off heat and allow the rice to rest for 5 to 10 minutes, then fluff the rice.

Putting It All Together

  • While the rice is cooking and once the chicken has been marinated, heat butter in a large fry pan over medium high heat.
    Place chicken pieces into hot pan and cook until the chicken is fully cooked (this could take around 3-4 minutes and the chicken should turn white all over). (see note 2).
  • Reduce the heat to low medium, add the tomato puree, cream, sugar, salt, and any remaining marinade left in the bowl.
    Mix well. Taste for seasoning and add more salt if necessary.
  • Turn off heat. Serve chicken curry over a bowl of rice.

Notes

  1. You might like to place the rice in a strainer and run the rice under cold or room temperature water. It could take about 3 to 4 rinses before the water runs clear.
  2. When placing the chicken in the pan, use tongs to transfer it directly from the marinade. Avoid pouring extra marinade from the bowl into the pan to ensure the chicken retains its marinade during cooking.

Nutrition

Serving: 1 serveCalories: 660kcalCarbohydrates: 31gProtein: 48gFat: 37gSaturated Fat: 22gMonounsaturated Fat: 2gCholesterol: 175mgSodium: 653mgPotassium: 82mgFiber: 22gSugar: 7g
Nutrition Disclosure
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