Butter Chicken & Rice
Very easy
Marcy
Marcy

Butter Chicken & Rice

6 minutesPrep time

13 minutesCook time

966 cal.Per serving

Ingredients for 1

White rice (long grain, cooked)

70 g

White rice (long grain, cooked)

Chicken thighs (bone-in, skin on)

1

Chicken thighs (bone-in, skin on)

Paprika

1/2 tbsp

Paprika

Turmeric (ground)

1 tsp

Turmeric (ground)

Garam masala

1/2 tbsp

Garam masala

Greek Yogurt (plain)

2 tbsp

Greek Yogurt (plain)

Tomatoes (canned, crushed)

100 g

Tomatoes (canned, crushed)

Yellow onion

1/2

Yellow onion

Butter (unsalted)

45 g

Butter (unsalted)

Utensils

Stovetop, Frying pan, Blender

recipe

  • Step 1
    Prep the rice according to package instructions.
  • Step 2
    Peel & finely dice the onion.
  • Step 3
    Cut the chicken into bite-sized cubes.
  • Step 4
    Add the chicken to a bowl. Season with salt, pepper & half of all the spices: turmeric, garam masala & paprika.* Add half of the greek yogurt & toss together, until evenly coated. *Check out our tips for this step
  • Step 5
    Heat half of the butter on a pan over medium-high heat. Add the chicken & stir frequently until it's mostly cooked, about 3-5 min. Transfer the chicken to a plate.
  • Step 6
    In the same pan, add the onions & sauté 2-3 min, until translucent. Add the remaining butter & spices. Mix to combine.
  • Step 7
    Add in the crushed tomatoes & remaining yogurt. Mix well, then transfer everything into an immersion blender cup or small blender. Purée until creamy.
  • Step 8
    Pour the sauce back into the pan along with the chicken. Simmer the sauce & stir frequently, until the chicken is fully cooked, about 3 more min.
  • Step 9
    Serve the butter chicken over fluffy rice & garnish with fresh herbs, if you have some. Enjoy !