Easy Butter Chicken and Rice
A Flavor-Packed One-Pot Family Favorite that combines rich, creamy butter chicken with fluffy rice.
Servings: 4 servings
Equipment
- Large Pot or Dutch Oven
- Mixing Bowl
Ingredients
Main 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.
Rice
- 1 cup Basmati or Jasmine Rice Soaks up the sauce.
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
For variations, consider adding vegetables, adjusting spice levels, or using different types of rice.