Butter Chicken Rice (One-Pot)

ByThe Recipe Cravings

Time

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Servings: 6–8

Ingredients

Chicken Marinade

  • 700 g boneless chicken thighs or chicken breast, cubed
  • 1 tsp salt
  • ½ tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp garam masala
  • 1 tsp curry powder
  • ½ tsp cayenne pepper (or to taste)
  • ½ cup (110 g) plain yogurt
  • 1 tbsp lemon juice

For the Rice

  • 2 tbsp butter
  • 1 medium onion, finely diced
  • 4 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp tomato paste
  • 2 cups tomato purée (passata)
  • 1 tsp paprika
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp cayenne pepper (optional)
  • 1 tsp chicken bouillon powder (or 1 cube)
  • 2½ tsp salt
  • 1 tsp sugar
  • 1 cup chicken stock
  • 1½ cups water (add more if needed)
  • 1 cup heavy cream
  • 4 cups washed basmati rice

Garnish

  • Fresh chopped parsley or cilantro

Instructions

  1. Combine all the marinade ingredients with the chicken and refrigerate for at least 30 minutes (or overnight for the best flavor).
  2. Heat a large deep pan over medium heat and melt the butter.
  3. Sauté the onion until soft, then add the garlic and ginger. Cook for 1 minute.
  4. Stir in the tomato paste and cook for another minute.
  5. Add the tomato purée, paprika, curry powder, cumin, garam masala, cayenne, chicken bouillon, salt, and sugar. Simmer for 5–7 minutes.
  6. Stir in the chicken stock, water, and heavy cream.
  7. Add the washed basmati rice and mix well.
  8. Place the marinated chicken pieces on top of the rice.
  9. Cover and cook over low heat for 20–25 minutes, until the rice is tender and the chicken is fully cooked.
  10. Turn off the heat and let the rice rest for 10 minutes.
  11. Fluff gently with a fork, mix the chicken throughout the rice, and garnish with chopped parsley or cilantro.

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