Creamy Butter Chicken With Rice
This Creamy Butter Chicken With Rice is rich, comforting, and packed with flavor! Tender chicken simmered in a luscious coconut cream sauce paired with fluffy basmati rice.
Servings: 4 servings
Ingredients
- 1 lb chicken thighs boneless and skinless, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 can (14 oz) coconut milk
- 1 cup heavy cream
- salt and pepper to taste
- 1 cup basmati rice
- 2 cups water
- fresh cilantro for garnish
Instructions
Step 1: Prep the Ingredients
- Start by cutting the chicken thighs into bite-sized pieces. Finely chop the onion, mince the garlic, and grate the ginger. Measure out the spices so everything is ready to go once you start cooking.
Step 2: Cook the Rice
- Rinse 1 cup of basmati rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a low simmer and cover with a lid. Cook for about 15 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered while you prepare the chicken.
Step 3: Sauté the Aromatics
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes. Stir in the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.
Step 4: Add the Spices
- Sprinkle in the cumin, coriander, turmeric, and garam masala. Stir well to coat the onions and garlic with the spices and toast them lightly.
Step 5: Cook the Chicken
- Add the chicken pieces to the skillet and stir to combine with the spiced aromatics. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
Step 6: Simmer in Coconut Milk and Cream
- Pour in the can of coconut milk and the cup of heavy cream. Stir to combine evenly. Bring to a gentle simmer, then reduce heat to low. Let cook uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens and chicken is cooked through.
Step 7: Season and Garnish
- Taste the sauce and season with salt and pepper as needed. Finish by sprinkling fresh cilantro on top for a bright, herbaceous contrast.
Step 8: Serve
- Spoon the creamy butter chicken over the warm basmati rice and dive in! The rice soaks up the luscious sauce, making each bite incredibly satisfying.
Equipment
- Large Skillet or Sauté Pan
- Medium pot with lid
- Sharp Knife
- Cutting Board
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
- Grater
Notes
- Rinse basmati rice thoroughly before cooking to avoid sticky or clumpy rice.
- Simmer sauce uncovered to thicken; add a cornstarch slurry if needed.
- Prep aromatics and chicken a day ahead to save time on cooking day.
- Use lighter dairy or coconut milk alternatives for a lower-fat version.
- Freeze cooked chicken and sauce separately from rice for longer storage.
