Butter Chicken Rice

Name: Butter Chicken Rice
Cuisine: Asian, Indian
Ingredients: 700 g boneless skinless chicken breasts (or thighs); 1 teaspoon salt; 1/2 teaspoon ground cumin; 1 teaspoon garlic powder; 1teaspoon curry powder; 1/2 teaspoon cayenne pepper, adjust to taste; 1/2 cup plain yogurt; 1 tablespoon lemon juice, about 1/2 a lemon; 2 tablespoons butter; 1 medium onion, finely diced; 4 cloves garlic, minced; 1 tablespoon grated ginger; 2 tablespoons tomato paste; 2 cups tomato puree or passata; 1 teaspoon paprika; 2 teaspoon cayenne pepper, adjust to taste; 1 teaspoon curry powder; 1 teaspoon ground cumin; 1 teaspoon garam masala; 1 teaspoon chicken bouillon powder, or 1 cube crumbled; 2 1/2 teaspoons salt; 1 teaspoon sugar; 1 cup chicken stock; 1 1/2 cups water, adjust for your rice; 1 cup heavy cream; 4 cups washed long grain sella basmati rice; parsely or cilantro garnish

9 steps

This recipe came from kikifoodies tiktok

Updated at: Thu, 13 Aug 2026 21:36:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1164.9 kcal (58%)

Total Fat35.4 g (51%)

Carbs151.3 g (58%)

Sugars14.1 g (16%)

Protein58.5 g (117%)

Sodium2492.3 mg (125%)

Fiber6.9 g (25%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Marinate the chicken in the mixture in the fridge for 20 to 30 minutes.

Step 2

Add oil to a large cooking pot and sear the chicken until fully cooked. Remove chicken.

Step 3

Add butter to pan, onion, garlic and ginger and cook for 1 to 2 minutes until onions are softened.

Step 4

Add tomato paste and cook for a couple of minutes until it darkens slightly, stirring constantly or it will burn.

Step 5

Add tomato sauce/puree and mix well, then season with paprika, cayenne pepper, curry powder, cumin, chicken bouillon, garam masala, salt, and sugar. Mix well.

Step 6

Add the chicken stock and water, stir and let simmer for about 15 minutes, covered. Rinse rice until the water runs clear.

Step 7

Add heavy cream and mix well until smooth and creamy. Add rice. Stir then cover and allow to cook on low heat for about 30 minutes, until the rice is fully cooked.

Step 8

Stir well then add the chicken back in. Stir and cover for about 5 minutes to allow the chicken to heat back up.

Step 9

Garnish with cilantro or parsley and serve with naan