Butter Chicken Rice Bowl

Name: Butter Chicken Rice Bowl
Prep time: 18 min
Cook time: 47 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into 1½-inch (4 cm) pieces; ½ cup (120 g) plain whole-milk yogurt; 1 tbsp (15 ml) fresh lemon juice; 3 cloves (9 g) garlic, finely grated; 1 tbsp (6 g) fresh ginger, peeled and finely grated; 2 tsp (4 g) garam masala; ½ tsp (1 g) ground turmeric; 1 tsp (2 g) Kashmiri chili powder; 1 tsp (5 g) kosher salt; 1 tbsp (15 ml) neutral oil (such as avocado or canola); 3 tbsp (42 g) unsalted butter; 1 medium (200 g) yellow onion, finely chopped; 3 cloves (9 g) garlic, minced; 1 tbsp (6 g) fresh ginger, peeled and finely grated; 2 tbsp (32 g) tomato paste; 2 tsp (4 g) garam masala; 1 tsp (2 g) ground cumin; 1 tsp (2 g) Kashmiri chili powder; 1¾ cups (400 g) canned crushed tomatoes; ½ cup (120 ml) water; 1 tsp (5 g) kosher salt; 1 tsp (4 g) granulated sugar; ½ cup (120 ml) heavy cream; 1 tbsp (2 g) kasuri methi (dried fenugreek leaves), crushed between your palms (optional); 1½ cups (300 g) basmati rice, rinsed in cold water until it runs nearly clear, then soaked 15 minutes and drained; 2¼ cups (530 ml) water; 1 tbsp (14 g) unsalted butter; ¾ tsp (4 g) kosher salt; ¼ cup (10 g) fresh cilantro, roughly chopped; 1 small (60 g) lemon, cut into 4 wedges

From the MyKitchenBank Kitchen

Yogurt-marinated chicken thighs simmer in a silky tomato-butter-cream sauce and are spooned over fluffy basmati rice. It's rich, gently spiced and made in two pots in about 90 minutes, most of it hands-off.

Prep: 18 min
Cook: 47 min
Wait: 30 min
Total: 1 hr 35 min
Makes: 4 generous bowls

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Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into 1½-inch (4 cm) pieces
½ cup (120 g) plain whole-milk yogurt
1 tbsp (15 ml) fresh lemon juice
3 cloves (9 g) garlic, finely grated
1 tbsp (6 g) fresh ginger, peeled and finely grated
2 tsp (4 g) garam masala
½ tsp (1 g) ground turmeric
1 tsp (2 g) Kashmiri chili powder
1 tsp (5 g) kosher salt
For the sauce
1 tbsp (15 ml) neutral oil (such as avocado or canola)
3 tbsp (42 g) unsalted butter
1 medium (200 g) yellow onion, finely chopped
3 cloves (9 g) garlic, minced
1 tbsp (6 g) fresh ginger, peeled and finely grated
2 tbsp (32 g) tomato paste
2 tsp (4 g) garam masala
1 tsp (2 g) ground cumin
1 tsp (2 g) Kashmiri chili powder
1¾ cups (400 g) canned crushed tomatoes
½ cup (120 ml) water
1 tsp (5 g) kosher salt
1 tsp (4 g) granulated sugar
½ cup (120 ml) heavy cream
1 tbsp (2 g) kasuri methi (dried fenugreek leaves), crushed between your palms (optional)
For the rice
1½ cups (300 g) basmati rice, rinsed in cold water until it runs nearly clear, then soaked 15 minutes and drained
2¼ cups (530 ml) water
1 tbsp (14 g) unsalted butter
¾ tsp (4 g) kosher salt
To serve
¼ cup (10 g) fresh cilantro, roughly chopped
1 small (60 g) lemon, cut into 4 wedges

Equipment (6)

Large (12-inch / 30 cm) deep skillet or Dutch oven with lid
Medium (3-quart / 3 L) saucepan with tight-fitting lid
Medium bowl for marinating
Fine-mesh sieve
Instant-read thermometer
Immersion blender (optional)

Steps

Before you start

The chicken needs at least 30 minutes in the marinade (up to 8 hours in the fridge). Start there.
Rinse and soak the rice while the chicken marinates so it is ready to cook when the sauce starts to simmer.
Grate the garlic and ginger once and divide it between the marinade and the sauce as listed.
Kashmiri chili powder gives color with mild heat. If you use cayenne, start with half the amount.

1
Marinate the chicken
- In a medium bowl, stir together the yogurt, lemon juice, grated garlic and ginger from the chicken group, 2 tsp garam masala, turmeric, 1 tsp Kashmiri chili powder and 1 tsp salt.
- Add the chicken pieces and toss until every piece is coated.
- Cover and refrigerate for at least 30 minutes and up to 8 hours.
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Ready when: Chicken is evenly coated in a thick, orange-yellow paste
Tip: Use thighs, not breast. They stay juicy through the long simmer.
2
Rinse and soak rice
- While the chicken marinates, rinse the basmati in a fine-mesh sieve under cold running water, swishing with your fingers, for about 1 minute until the water runs nearly clear.
- Cover with fresh cold water and soak for 15 minutes, then drain well.
- Chop the onion and prep the garlic, ginger and cilantro.
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Ready when: Soaked grains look opaque white and the rinse water is nearly clear
Tip: Soak during the last 15 minutes of marinating so this adds no extra time.
3
Sear the chicken
- Heat the oil in a 12-inch (30 cm) deep skillet or Dutch oven over medium-high heat until shimmering.
- Lift half the chicken out of the marinade, letting excess drip off, and lay the pieces in a single layer.
- Cook undisturbed 2 to 3 minutes, flip, and cook 2 minutes more.
- Transfer to a plate and repeat with the remaining chicken.
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Ready when: Pieces are browned in spots on both sides but still pink inside; they finish cooking in the sauce
Tip: Don't crowd the pan. Crowding steams the chicken instead of browning it.
4
Soften the onion
- Reduce the heat to medium and add the 3 tbsp butter to the same pan, scraping up the browned bits.
- Add the chopped onion and cook, stirring often, for 7 to 8 minutes.
- If the pan darkens too quickly, add 1 to 2 tbsp water.
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Ready when: Onion is soft, translucent and lightly golden at the edges
5
Bloom the aromatics
- Stir in the minced garlic, grated ginger, tomato paste, 2 tsp garam masala, cumin and 1 tsp Kashmiri chili powder.
- Cook, stirring constantly, for about 2 minutes.
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Ready when: Paste darkens to brick red and smells fragrant and toasty, with no raw garlic smell
Tip: Stir constantly. Scorched spices make the sauce bitter.
6
Start the rice
- In a 3-quart saucepan, combine the drained rice, 2¼ cups (530 ml) water, 1 tbsp butter and ¾ tsp salt.
- Bring to a boil over high heat, then stir once, cover tightly and reduce to low.
- Cook for 12 minutes without lifting the lid.
- Remove from the heat and let stand, still covered, for 10 minutes.
- Make the sauce in the next step while the rice cooks.
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Ready when: All water is absorbed and the grains are tender with small steam holes on the surface
Tip: Keep the lid on. Peeking lets out the steam the rice needs.
7
Simmer the sauce
- Add the crushed tomatoes, ½ cup (120 ml) water, 1 tsp salt and the sugar to the skillet.
- Stir, scraping the bottom.
- Bring to a gentle bubble, then reduce the heat to medium-low and simmer uncovered for 15 minutes, stirring every few minutes.
- For a smooth sauce, blend with an immersion blender until velvety, or leave it rustic.
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Ready when: Sauce is thickened, deep red-orange and slightly darker, with oil glistening at the edges
Tip: Hold the blender deep in the pan and tilt it slightly to avoid splatters.
8
Finish the chickenOven 165°F / 75°C
- Return the chicken and any juices on the plate to the sauce.
- Simmer gently over medium-low heat, partially covered, for 10 to 12 minutes, stirring occasionally.
- Check that the thickest piece of chicken reads at least 165°F (74°C) on an instant-read thermometer.
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Ready when: Chicken reads at least 165°F (74°C) and no pink remains in the center; thighs are most tender at about 175°F (80°C)
Tip: Keep the heat low. A hard boil can toughen the chicken and split the sauce.
9
Add cream and finish
- Reduce the heat to low and stir in the cream and the crushed kasuri methi, if using.
- Warm for 2 minutes without boiling.
- Taste and add a pinch more salt if needed, or a squeeze of lemon to brighten.
- If too thick, stir in a splash of water.
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Ready when: Sauce is silky, pale orange and coats the back of a spoon
Tip: Add the cream off a vigorous boil to keep the sauce smooth.
10
Assemble the bowls
- Fluff the rice with a fork.
- Divide among 4 bowls and spoon the butter chicken and plenty of sauce over the top.
- Scatter with cilantro and serve with a lemon wedge on each bowl.
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Tip: Squeeze the lemon over just before eating for the brightest flavor.

Good to know

Tips

Don't skip the sear. The browned bits in the pan add a deep, grilled flavor to the sauce.
Rinsing and soaking basmati removes surface starch, so the grains cook up separate and long.
A little sugar balances the acidity of canned tomatoes. Taste at the end and adjust.
For more heat, add 1 finely chopped green chili with the garlic and ginger.

Make ahead

"Marinate the chicken up to 8 hours ahead. The finished chicken and sauce can be made up to 2 days ahead and reheated; the flavor deepens. Cook the rice fresh if you can."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: store the chicken and sauce and the rice in separate airtight containers for up to 3 days. Freezer: freeze the chicken and sauce (without rice) up to 3 months; thaw overnight in the fridge. Reheat the chicken gently in a saucepan over low heat with a splash of water or cream until steaming hot (165°F / 74°C). Reheat rice in the microwave with a sprinkle of water, covered, until hot."

Substitutions

heavy cream → full-fat coconut milk. Dairy-free option; the sauce will taste slightly of coconut.
Kashmiri chili powder → sweet paprika plus a pinch of cayenne. Use 1 tsp paprika and ⅛ tsp cayenne per 1 tsp Kashmiri chili powder.
boneless, skinless chicken thighs → boneless, skinless chicken breast. Cut into slightly larger pieces and reduce the final simmer to 6 to 8 minutes, until 165°F (74°C), to avoid dryness.
canned crushed tomatoes → tomato passata. Use the same weight; simmer a few minutes longer to thicken.