Butter Chicken With Rice
User Reviews
5
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
35 mins
-
Additional Time
10 mins
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Total Time
50 mins
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Servings
4 serves
-
Calories
660 kcal
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Course
Main Course
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Cuisine
Indian
Butter Chicken With Rice
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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!
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Ingredients
For The Chicken - Marinade
- ½ cup PLAIN yogurt 120 grams, 4.14 ounces
- 1 tablespoon lemon juice
- 1 teaspoon turmeric powder
- ½ teaspoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon garam masala
- 1 teaspoon garlic 1-2 cloves, minced
- 1 teaspoon ginger grated
- 750 grams chicken thigh fillets or chicken breast, cut into bite sized pieces, boneless, 1.50 pounds
- 1 teaspoon salt
Curry
- 2 tablespoons butter or ghee, 30 grams, 1.06 ounces
- 1 cup tomato puree tomato passata
- 1 cup thickened cream or heavy whipping cream, 250 ml/grams, 8.82 ounces
- 1 tablespoon sugar
- 1 ¼ teaspoon salt or to taste
For The Rice
- 1 ½ cups basmati rice 300 grams, 15.58 ounces
- 2 ¼ cups water 560 grams, 19.75 ounces
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
- 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.
- 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 Information
Show Details
Serving
1 serve
Calories
660kcal
(33%)
Carbohydrates
31g
(10%)
Protein
48g
(96%)
Fat
37g
(57%)
Saturated Fat
22g
(110%)
Monounsaturated Fat
2g
(10%)
Cholesterol
175mg
(58%)
Sodium
653mg
(27%)
Potassium
82mg
(2%)
Fiber
22g
(88%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4serves
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Serving | 1 serve | |
| Calories | 660kcal | 33% |
| Carbohydrates | 31g | 10% |
| Protein | 48g | 96% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 175mg | 58% |
| Sodium | 653mg | 27% |
| Potassium | 82mg | 2% |
| Fiber | 22g | 88% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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