Indian Butter Chicken Casserole

Name: Indian Butter Chicken Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: North Indian
Ingredients: 2½ lb (1135 g) boneless, skinless chicken thighs, patted dry, cut into 1½-inch (4 cm) pieces; 2 tbsp (30 ml) neutral oil (vegetable or canola); 1 whole (150 g) medium yellow onion, finely diced; 4 cloves (20 g) garlic cloves, minced; 1 tbsp (12 g) fresh ginger, minced; 1½ tsp (3 g) garam masala; 1 tsp (2 g) ground cumin; 1 tsp (2 g) ground coriander; ½ tsp (1 g) ground turmeric; ¾ tsp (1½ g) Kashmiri red chili powder; 1½ tsp (9 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 15 oz (425 ml) tomato sauce (canned or fresh); 2 tbsp (30 g) tomato paste; 1¼ cup (300 ml) low-sodium chicken broth; 1 cup (240 ml) heavy cream; ½ cup (120 ml) plain yogurt (full-fat Greek or regular); 2 tbsp (28 g) unsalted butter; 1½ cup (300 g) basmati rice (uncooked), rinsed until water runs clear; ¼ cup (10 g) fresh cilantro, chopped; 1½ tbsp (22 ml) fresh lime juice

From the MyKitchenBank Kitchen

A one-dish baked casserole that layers tender chicken thighs in a silky tomato and cream sauce infused with garam masala, finished with fluffy basmati rice. This streamlined approach captures the warmth and comfort of butter chicken in a convenient casserole format—no stovetop juggling required. Spiced, creamy, and deeply satisfying.

Prep: 20 min
Cook: 50 min
Wait: 15 min
Total: 1 hr 25 min
Makes: 6 servings (one 9×13-inch casserole)

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Ingredients

6 servings

2½ lb (1135 g) boneless, skinless chicken thighs, patted dry, cut into 1½-inch (4 cm) pieces
2 tbsp (30 ml) neutral oil (vegetable or canola)
1 whole (150 g) medium yellow onion, finely diced
4 cloves (20 g) garlic cloves, minced
1 tbsp (12 g) fresh ginger, minced
1½ tsp (3 g) garam masala
1 tsp (2 g) ground cumin
1 tsp (2 g) ground coriander
½ tsp (1 g) ground turmeric
¾ tsp (1.5 g) Kashmiri red chili powder
1½ tsp (9 g) kosher salt
½ tsp (1 g) freshly ground black pepper
15 oz (425 ml) tomato sauce (canned or fresh)
2 tbsp (30 g) tomato paste
1¼ cup (300 ml) low-sodium chicken broth
1 cup (240 ml) heavy cream
½ cup (120 ml) plain yogurt (full-fat Greek or regular)
2 tbsp (28 g) unsalted butter
1½ cup (300 g) basmati rice (uncooked), rinsed until water runs clear
¼ cup (10 g) fresh cilantro, chopped
1½ tbsp (22 ml) fresh lime juice

Equipment (5)

9×13-inch (23×33 cm) baking dish
Large oven-safe skillet or Dutch oven (if searing chicken on stovetop)
Large bowl for mixing sauce
Measuring spoons and cups
Wooden spoon

Steps

Before you start

Pat chicken thighs dry and let them come to room temperature for 15 minutes—this helps them brown better and cook evenly.
Preheat your oven to 375°F (190°C).
Have all spices measured and ready before you begin; timing moves quickly once you start.

1
Sear the chicken
- Heat 1 tbsp (15 ml) of oil in a large oven-safe skillet over medium-high heat.
- Working in two batches to avoid crowding, add the chicken pieces and sear until golden brown on all sides, about 5–6 minutes total per batch.
- Transfer to a plate.
- Do not cook the chicken through; you're just building color and flavor.
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Ready when: Chicken is golden brown on the outside but still pale inside
Tip: Dry chicken sears much better than wet chicken. If the pan looks too dry between batches, add a few drops more oil.
2
Make the spice base
- In the same skillet, reduce heat to medium.
- Add the remaining 1 tbsp (15 ml) of oil.
- Stir in the diced onion and sauté for 3–4 minutes until softened and starting to turn translucent.
- Add the minced garlic and ginger, stirring constantly for about 1 minute until fragrant.
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Ready when: Garlic and ginger are fragrant and onion is soft
Tip: Don't skip the blooming step—it's crucial for developing deep flavor.
3
Bloom the spices
- Add garam masala, cumin, coriander, turmeric, and Kashmiri red chili powder.
- Stir constantly for 30 seconds until the spices become fragrant and slightly darken.
- Then stir in the tomato paste and cook for 1 more minute.
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Ready when: Spices are aromatic and paste darkens slightly
Tip: Blooming spices in fat creates much richer, more complex flavor than adding them raw to liquid.
4
Build the sauce
- Pour in the tomato sauce and chicken broth, stirring well to combine with the spices and scrape up any browned bits from the pan.
- Bring to a gentle simmer for 2–3 minutes.
- Season with salt and black pepper.
- Remove from heat and let cool slightly for about 2 minutes.
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Ready when: Sauce is smooth and well-combined
Tip: A brief simmer helps the flavors meld, but don't let it reduce too much at this point.
5
Whisk in cream and yogurt
- In a small bowl, whisk together the heavy cream and yogurt until smooth.
- Slowly whisk this mixture into the tomato sauce, stirring gently to avoid splattering.
- The sauce should be creamy and pale orange.
- Add the butter and stir until melted and fully incorporated.
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Ready when: Cream and yogurt are fully incorporated and sauce is silky
Tip: Whisking cream and yogurt together before adding prevents lumps and ensures a smooth sauce.
6
Assemble the casseroleOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- Spread the rinsed basmati rice evenly over the bottom of a 9×13-inch (23×33 cm) baking dish.
- Return the seared chicken to the skillet with the sauce and stir to coat all pieces.
- Pour the chicken and sauce mixture over the rice, spreading it evenly.
- Cover the baking dish tightly with foil.
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Ready when: Casserole is covered and ready for the oven
Tip: Spreading the rice evenly ensures even cooking and prevents dry spots. Tight foil is essential to keep the rice from drying out.
7
Bake coveredOven 375°F / 190°C
- Place the covered casserole in the preheated 375°F (190°C) oven.
- Bake for 35–40 minutes, until the rice is tender and has absorbed most of the liquid, and the chicken is cooked through (internal temperature of 165°F / 74°C).
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Ready when: Rice is tender and fluffy, chicken reaches 165°F (74°C) internally
Tip: Check liquid levels around minute 35—if the rice still seems too wet, remove the foil for the last 3–5 minutes to let excess steam escape.
8
Rest and finish
- Remove the casserole from the oven and let it rest, uncovered, for about 10 minutes.
- This allows the rice to firm up slightly and makes it easier to serve.
- Squeeze the fresh lime juice over the top and sprinkle with chopped fresh cilantro.
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Ready when: Steam has mostly subsided and rice is set
Tip: The lime juice adds brightness and cuts through the richness of the cream; don't skip it.

Good to know

Tips

If your chicken thighs are large, cut them into slightly smaller pieces (about 1 inch / 2.5 cm) so they finish cooking at the same rate as the rice.
Garam masala is a warm blend of spices and the backbone of this dish. If you don't have it, you can make a rough substitute by mixing 1 tsp cumin + 0.5 tsp coriander + 0.25 tsp cinnamon + 0.25 tsp clove, but the flavor profile will shift.
For a spicier casserole, increase the Kashmiri chili powder to 1 tsp or add a pinch of cayenne pepper. For less heat, reduce to 0.5 tsp or omit entirely.
The casserole is best served immediately while the rice is steaming and the sauce is still silky. If you need to hold it, keep it warm, covered, in a 200°F (93°C) oven for up to 30 minutes.

Make ahead

You can assemble the casserole (through step 6) up to 4 hours ahead. Cover and refrigerate. Bake directly from the fridge, adding 5–10 minutes to the covered baking time (about 40–50 minutes total at 375°F / 190°C).

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat, covered, in a 325°F (163°C) oven for 15–20 minutes until warmed through, or microwave individual portions with a splash of water or broth to restore moisture. The casserole does not freeze well due to the creamy sauce, which can separate.

Substitutions

basmati rice (uncooked) → jasmine rice or long-grain white rice. Jasmine rice is slightly softer and more fragrant. White rice works fine but will be slightly less aromatic. Use the same quantity.
heavy cream → crème fraîche or sour cream. Either adds a subtle tang and slightly less richness. Use the full 1 cup (240 ml) as written, but reduce baking time by 2–3 minutes if using sour cream to avoid curdling.
Kashmiri_chili_powder → mild paprika or regular chili powder. Kashmiri chili is prized for color and mild heat. Paprika will be less vibrant; regular chili powder will be spicier. Start with 0.5 tsp and adjust to taste.
plain yogurt (full-fat Greek or regular) → sour cream or additional heavy cream. Either works, though yogurt adds a subtle tang. Heavy cream will make the sauce richer but less distinctive. Use the same quantity (0.5 cup / 120 ml).