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Butter Chicken Rice
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Butter Chicken Rice

1 h 15 minServes 8Nutri-Score C€€
from @kikifoodieskitchen7 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • boneless skinless chicken thighs (cut into pieces)Meat350 g
  • boneless skinless chicken breast (cut into pieces)Meat350 g
  • salt (for the marinade)Spices1 piece
  • ground cumin (for the marinade)Spices0.5 pieces
  • garlic powder (for the marinade)Spices1 piece
  • garam masala (for the marinade)Spices1 piece
  • curry powder (for the marinade)Spices1 piece
  • cayenne pepper (for the marinade, adjust to taste)Spices0.5 pieces
  • plain yogurt (unsweetened)Dairy110 g
  • lemon juice (about half a lemon)Produce15 ml
  • butterDairy28 g
  • onion (finely diced)Produce150 g
  • garlic (minced)Produce4 pieces
  • ginger (grated)Produce15 g
  • tomato pastePantry65 g
  • tomato puree (or passata)Pantry480 g
  • paprikaSpices1 piece
  • cayenne pepper (adjust to taste)Spices1 piece
  • curry powderSpices1 piece
  • ground cuminSpices1 piece
  • garam masalaSpices1 piece
  • chicken bouillon powder (or one crumbled cube)Pantry1 piece
  • salt (for the rice)Spices2.5 pieces
  • sugarPantry1 piece
  • chicken stockPantry240 ml
  • water (up to 480 ml depending on the rice)Other360 ml
  • heavy cream (or double cream)Dairy240 ml
  • long grain basmati rice (washed several times until the water runs clear)Grains780 g
  • cilantro (chopped, or parsley)Produce15 g

per serving

Nutrition

576kcal

Carbs
83 g
Proteins
25 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Mixing bowl

step by step

Method

  1. Marinate the chicken

    • In a bowl, combine the chicken with the yogurt, curry powder, salt, garlic powder, ginger powder, cayenne pepper, cumin, garam masala and lemon juice.
    • Mix everything really well, then cover and let it marinate in the fridge.
    Step 1

  2. Sear the chicken

    • Heat a large pot over the heat.
    • Add the chicken and sear until nicely browned and fully cooked.
    • Remove the chicken from the pot and set aside.
    Step 2

  3. Cook the aromatics

    • Add the butter to the pot, then the chopped onions, minced garlic and ginger.
    • Cook until the onions are softened.
    Step 3

  4. Add the tomato paste

    • Add the tomato paste and cook until it darkens slightly, stirring so it doesn't burn.
    Step 4

  5. Build the sauce

    • Add the tomato puree and give it a good mix.
    • Season with paprika, cayenne pepper, curry powder, cumin, chicken bouillon, garam masala, salt and a little sugar.
    • Add the chicken stock and water, then let it simmer.
    Step 5

  6. Add the cream

    • Add the heavy cream and mix very well until smooth and creamy.
    Step 6

  7. Cook the rice

    • Add the rinsed rice and mix everything together.
    • Cover and cook on low heat until the rice is fully cooked.
    Step 7

  8. Finish and serve

    • Stir the rice very well to let some of the steam escape.
    • Add the chicken back in and give everything one final mix.
    • Finish with chopped cilantro or parsley for freshness and colour.
    Step 8
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