Butter Chicken Rice Recipe
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Description
Butter Chicken Rice recipe is a perfect combination of Indian and American cuisines. The dish is a creamy, buttery, and aromatic chicken curry served with fluffy and flavorful rice. It is a comforting and satisfying meal that is perfect for any occasion. This dish is easy to prepare and can be customized according to your taste preferences.Prep Time
The prep time for the Butter Chicken Rice recipe is approximately 20 minutes.Cook Time
The cook time for the Butter Chicken Rice recipe is approximately 40 minutes.Ingredients
For the Chicken:- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons garam masala
- 1 tablespoon turmeric
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon ginger powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups basmati rice, rinsed and drained
- 3 cups water
- 2 tablespoons butter
- 1 teaspoon salt
- 4 tablespoons butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups tomato sauce
- 1 cup heavy cream
- 1 tablespoon garam masala
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
Equipment
- Large mixing bowl
- Large skillet or wok
- Medium saucepan
- Slotted spoon
Method
For the Chicken:
1. In a large mixing bowl, combine the chicken, yogurt, and all the spices. Mix well to coat the chicken evenly. 2. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or overnight for best results. 3. Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 10-12 minutes. Use a slotted spoon to transfer the chicken to a plate and set aside.For the Rice:
1. In a medium saucepan, combine the rice, water, butter, and salt. Bring to a boil over high heat. 2. Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed. 3. Remove from heat and let the rice rest for 5 minutes.For the Sauce:
1. In the same skillet or wok used to cook the chicken, melt the butter over medium heat. 2. Add the chopped onion and cook until soft and translucent, about 5 minutes. 3. Add the minced garlic and cook for another minute. 4. Add the tomato paste, tomato sauce, heavy cream, and all the spices. Stir well to combine and bring the mixture to a simmer. 5. Add the cooked chicken to the sauce and stir well to coat the chicken with the sauce.Notes
- For a spicier Butter Chicken Rice recipe, add more chili powder or cayenne pepper.
- For a milder Butter Chicken Rice recipe, reduce the amount of chili powder or cayenne pepper.
- You can use chicken thighs instead of chicken breasts for a more flavorful and juicy chicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Info
- Calories: 560
- Protein: 33g
- Fat: 24g
- Carbohydrates: 52g
- Fiber: 3g
- Sugar: 7g
- Sodium: 1370mg
Recipe Tips
- Make sure to rinse and drain the rice before cooking to remove excess starch and prevent the rice from becoming sticky.
- For best results, marinate the chicken overnight in the refrigerator.
- When cooking the chicken, make sure to stir occasionally to prevent it from burning or sticking to the pan.
- If the sauce is too thick, you can add a little bit of water or chicken broth to thin it out.
- For a healthier version, you can use Greek yogurt instead of heavy cream and brown rice instead of white rice.
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