Why Make This Recipe
Easy Butter Chicken and Rice is a comforting and delicious dish that is perfect for any day of the week. It combines tender chicken in a creamy sauce with fluffy rice that soaks up all the flavors. This recipe is not only quick to make, but it’s also a crowd-pleaser, making it ideal for families or gatherings. You get a taste of rich, vibrant Indian flavors without spending hours in the kitchen.
How to Make Easy Butter Chicken and Rice
Ingredients:
- 1.5 lbs Chicken Breast, boneless and skinless (Cut into bite-sized pieces.)
- 4 tablespoons Butter (For richness in the sauce.)
- 1 medium Onion, diced (Adds sweetness and depth.)
- 4 cloves Garlic, minced (Brings aromatic flavor.)
- 1 tablespoon Ginger, minced (Adds a delightful zing.)
- 1 cup Tomato Puree (Base for the sauce.)
- 1 cup Heavy Cream (For creamy texture.)
- 1 cup Chicken Broth (To cook the rice.)
- 2 teaspoons Garam Masala (Key spice blend.)
- 1 teaspoon Cumin (Adds earthy tone.)
- 1 teaspoon Coriander (Brightens the sauce.)
- to taste Salt (Enhances flavors.)
- for garnish Fresh Cilantro, chopped (Adds freshness.)
- 1 cup Basmati or Jasmine Rice (Soaks up the sauce.)
Directions:
- Prepare all ingredients: cut chicken, dice onion, mince garlic and ginger.
- Melt butter in a large pot over medium heat. Sauté onion until golden brown (5-7 minutes).
- Add minced garlic and ginger. Cook for 1-2 minutes until fragrant.
- Add chicken pieces and cook until no longer pink (5-6 minutes).
- Sprinkle in garam masala, cumin, coriander, and salt. Stir to coat chicken and toast spices for 1-2 minutes.
- Pour in tomato puree and chicken broth. Bring to a simmer and cook for 10 minutes.
- Lower heat, add heavy cream, and stir until smooth. Simmer for an additional 5 minutes.
- Rinse rice under cold water. Add to the pot with the butter chicken sauce.
- Cover and reduce heat to low. Cook for 15-20 minutes until rice absorbs liquid.
- Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork and garnish with cilantro.
How to Serve Easy Butter Chicken and Rice
Serve Easy Butter Chicken and Rice hot, directly from the pot. Add a sprinkle of fresh cilantro on top for extra flavor and color. You can pair it with naan or a fresh salad if you like. This dish is best enjoyed warm for the ultimate comfort experience.
How to Store Easy Butter Chicken and Rice
To store your Easy Butter Chicken and Rice, let it cool completely first. Then, transfer it to an airtight container and put it in the refrigerator. It will last for up to 3 days. For longer storage, you can freeze it for up to 2 months. Just make sure to reheat it thoroughly before serving.
Tips to Make Easy Butter Chicken and Rice
- Adjust the spice level by adding more or less garam masala according to your taste.
- For added flavor, you can marinate the chicken in yogurt and spices for a few hours before cooking.
- Make sure to rinse the rice well to remove the excess starch; this helps make it fluffy.
- If you like it extra creamy, add a bit more heavy cream at the end.
- Fresh cilantro is an excellent garnish, but you can also use parsley if you prefer.
Variation
You can make Easy Butter Chicken and Rice with other proteins as well, such as shrimp or paneer, for a vegetarian option. Feel free to add some vegetables like peas or bell peppers to make it even more nutritious.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking to ensure even cooking.
Can I make this recipe spicy?
Absolutely! You can add chili powder or cayenne pepper for more heat, depending on your preference.
Can I prepare the butter chicken ahead of time?
Yes, you can make the butter chicken ahead of time and store it in the refrigerator. Just reheat it on the stove or in the microwave when you’re ready to serve.
Print
Easy Butter Chicken and Rice
A comforting dish combining tender chicken in a creamy sauce with fluffy rice, perfect for any day of the week.
- Total Time: 55
- Yield: 4 servings 1x
Ingredients
- 1.5 lbs Chicken Breast, boneless and skinless, cut into bite-sized pieces
- 4 tablespoons Butter
- 1 medium Onion, diced
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 cup Tomato Puree
- 1 cup Heavy Cream
- 1 cup Chicken Broth
- 2 teaspoons Garam Masala
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- to taste Salt
- for garnish Fresh Cilantro, chopped
- 1 cup Basmati or Jasmine Rice
Instructions
- Prepare all ingredients: cut chicken, dice onion, mince garlic and ginger.
- Melt butter in a large pot over medium heat. Sauté onion until golden brown (5-7 minutes).
- Add minced garlic and ginger. Cook for 1-2 minutes until fragrant.
- Add chicken pieces and cook until no longer pink (5-6 minutes).
- Sprinkle in garam masala, cumin, coriander, and salt. Stir to coat chicken and toast spices for 1-2 minutes.
- Pour in tomato puree and chicken broth. Bring to a simmer and cook for 10 minutes.
- Lower heat, add heavy cream, and stir until smooth. Simmer for an additional 5 minutes.
- Rinse rice under cold water. Add to the pot with the butter chicken sauce.
- Cover and reduce heat to low. Cook for 15-20 minutes until rice absorbs liquid.
- Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork and garnish with cilantro.
Notes
Adjust the spice level by varying the amount of garam masala. You can marinate the chicken in yogurt for extra flavor, and feel free to add vegetables.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg