I’ve been making butter chicken rice for years, and it’s always a hit with my family. The dish originated in India, where it’s known as Murgh Makhani. The name ‘butter chicken’ was coined by the Indian chef who created the recipe, and it’s now popular all over the world.
I love how easy it is to make, and how flavorful it is – the combination of spices, herbs, and creamy butter is just perfect. My kids love helping me in the kitchen, and they’re always excited to see what’s for dinner when I serve this dish. It’s also a great way to use up leftover chicken or vegetables.
The best part is that it’s incredibly healthy – you can use brown rice and reduce the amount of butter to make it even healthier. I like to serve it with naan bread or roti, which makes it feel like a special occasion even on a weeknight. The aroma of spices wafting from the kitchen is just intoxicating – my family can smell it from upstairs!
My husband loves how versatile this recipe is – we’ve served it with grilled vegetables, roasted potatoes, or even as a side dish for a BBQ. It’s also an amazing way to get your kids to eat more vegetables – they’ll be too busy enjoying the flavors to even notice they’re eating veggies! My kids have even started calling me ‘butter chicken mom’ because of how much they love this dish.
I’ve tried many variations over the years, but this recipe remains my favorite. The key to making it work is using high-quality spices and herbs – don’t be afraid to spend a little extra on them if you can.
Butter Chicken Rice
4.6 from 1695 votes
A rich and flavorful dish featuring tender chicken in a creamy tomato-based sauce, served over fragrant basmati rice. This recipe is a must-try for any occasion.
500g boneless skinless chicken breasts, cut into bite-sized pieces
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp grated ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp garam masala
1 tsp chili powder
1 can (400g) diced tomatoes
200ml heavy cream
2 tbsp tomato paste
2 tbsp butter
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper
For the Rice
2 cups basmati rice
4 cups water
2 tbsp vegetable oil
1 tsp salt
👨🍳Directions
1Heat vegetable oil in a large pan over medium heat.
2Add onion, garlic, and ginger.
3Sauté until onions are translucent and lightly golden, about 5 minutes.
4Add cumin, coriander, paprika, garam masala, and chili powder to the pan.
5Stir well to combine with the onion mixture.
6Cook for 1 minute until fragrant.
7Add chicken pieces to the pan.
8Stir well to coat in the spice mixture.
9Cook for 5-7 minutes until the chicken is no longer pink on the outside.
10Add diced tomatoes and tomato paste to the pan.
11Stir well to combine.
12Reduce heat to low, cover, and let it simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
13The chicken should be tender and easily pierced with a fork.
14While the chicken is cooking, rinse the rice thoroughly under cold water until the water runs clear.
15This helps to remove excess starch and prevents the rice from becoming sticky. Drain well.
16In a rice cooker or a pot with a tight-fitting lid, combine the rice, water, vegetable oil, and salt.
17Bring to a boil over high heat.
18Once boiling, reduce heat to low, cover, and let it simmer for 15-20 minutes until the water is absorbed and the rice is cooked.
19Fluff with a fork and set aside.
20Once the chicken is cooked, stir in the heavy cream and butter.
21Cook for an additional 2-3 minutes until the sauce is smooth and creamy.
22If the sauce is too thick, add a little water to reach your desired consistency.
23Taste and adjust seasoning with salt and black pepper if needed.
24The sauce should be rich and flavorful, with a slight tang from the tomatoes and a hint of sweetness from the cream.
25Serve the butter chicken over a bed of steaming basmati rice.
Tips: For a spicier dish, increase the amount of chili powder. You can also add a pinch of cayenne pepper for extra heat. To make this dish in a slow cooker, combine all ingredients except the cream and butter in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream and butter before serving.
I’ve made this recipe countless times over the years, and it never fails to impress my family. It’s perfect for any occasion – whether you’re hosting a dinner party or just want something delicious for a weeknight dinner.
My kids love helping me in the kitchen with this recipe, and they’re always excited to see what’s for dinner when we serve this dish. It’s also an amazing way to get your kids to eat more vegetables – they’ll be too busy enjoying the flavors to even notice they’re eating veggies!
One thing I love about this recipe is that it’s so versatile – you can serve it as a main course or as a side dish. You can also store leftover butter chicken in an airtight container in the refrigerator for up to three days.
❓ Frequently Asked Questions About Butter Chicken Rice
Q: What type of rice should I use for butter chicken rice?
A: You can use either white or brown rice for this recipe. If you prefer a nuttier flavor, go with brown rice. White rice will give you a lighter flavor.
Q: Can I substitute chicken with other proteins?
A: Yes, you can use beef, lamb, or even tofu if you prefer. Just adjust the cooking time accordingly.
Q: What’s the secret ingredient that makes butter chicken rice so flavorful?
A: It’s actually quite simple – use high-quality spices and herbs like cumin seeds, coriander powder, and garam masala powder.
Q: How do I store leftover butter chicken rice?
A: You can store leftover butter chicken in an airtight container in the refrigerator for up to three days. Reheat it in the microwave or oven before serving.
Q: Can I make butter chicken rice ahead of time?
A: Yes, you can prepare the spice blend and marinate the chicken ahead of time. However, cook the rice just before serving for best results.
Q: What’s the healthiest way to make butter chicken rice?
A: Use brown rice instead of white rice and reduce the amount of butter used in the recipe.
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