Butter chicken with fragrant rice

June 29, 2016
Photo by Teresa Ulyate
Author Notes

This is a fabulously easy butter chicken recipe which we make at home all the time, it's delicious! It's served with fragrant basmati rice but fresh naan bread or cauliflower rice also make excellent accompaniments. —Teresa Ulyate

  • Serves 4
  • For the chicken and marinade:
  • 700 grams chicken breast fillets, cut into chunks
  • 1 tablespoon flour
  • 1/2 cup thick plain yoghurt
  • 1 teaspoon crushed garlic
  • 1 teaspoon ginger paste
  • 1/2 teaspoon turmeric
  • 1 teaspoon chilli powder
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cinnamon
  • 1 teaspoon garam masala
  • pinch of salt
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons sunflower oil for frying
  • For the sauce and rice:
  • 50 grams butter
  • 1 small onion chopped, about 100g
  • 1 teaspoon crushed garlic
  • 1 teaspoon ginger paste
  • 1 teaspoon chilli powder
  • 1 teaspoon ground coriander
  • pinch of salt
  • pinch of ground cloves
  • 200 milliliters tomato puree
  • 250 milliliters double thick cream
  • 1 teaspoon sugar
  • 1 cup basmati rice
  • water for soaking
  • 6 cups water
  • 1 large cinnamon stick
  • 4 whole cloves
  • fresh coriander to serve
In This Recipe
  1. Dust the chicken chunks with flour and set aside.
  2. Combine the remaining marinade ingredients (except for the sunflower oil) and mix well. Add the chicken, toss to coat and leave to marinade for an hour or more.
  3. Heat the sunflower oil in a frying pan. Add the chicken with its marinade and fry until the chicken sealed. (The chicken does not need to be cooked through.) Set aside.
  4. For the sauce: melt the butter in a deep saucepan. Add the onion and cook gently to soften. Add the garlic, ginger, chilli powder, coriander, salt and cloves and cook for a further minute.
  5. Add the tomato puree, cream and sugar. Stir well, then add the chicken and allow to simmer for 15 minutes until the chicken is cooked through. Check the seasoning.
  6. Soak the rice in enough cold water to cover for 30 minutes. Drain and rinse. Place the rice, water, cinnamon and cloves in a saucepan and bring to the boil. Reduce the heat and allow to simmer for 10 minutes. Pop the lid on the saucepan, turn off the heat and leave to steam for 10 minutes. Remove the cinnamon sticks and cloves.
  7. Serve the butter chicken with rice and top with fresh coriander.

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