Uploaded July 2026 | Updated September 2026, 1 week ago

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Butter chicken rice

Chicken Marinade
700 g boneless, skinless chicken thighs, chicken breast, or a combination of both
3/4 teaspoon salt change to 1 teaspoon
½ teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon garam masala
1 teaspoon curry powder
½ teaspoon cayenne pepper, adjust to taste
½ cup plain yogurt (110 g)
1 tablespoon lemon juice, about ½ a lemon

For the Rice
2 tablespoons butter (28 g)
1 medium onion, finely diced (150 g)
4 cloves garlic, minced (20 g)
1 tablespoon grated ginger (15 g)
2 tablespoons tomato paste (65 g)
2 cups tomato puree or passata (480 g)
1 teaspoon paprika
1 teaspoon cayenne pepper, adjust to taste
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon chicken bouillon powder, or 1 cube, crumbled
2 ½ teaspoons salt
1 teaspoon sugar
1 cup chicken stock (240 ml)
1½ cups water (360 ml), add up to 2 cups if needed depending on your rice
1 cup heavy cream or double cream (240 ml)
4 cups washed long grain sella basmati rice (780g)

Garnish
Chopped cilantro or parsley