Uploaded July 2025 | Updated September 2026, 2 weeks ago
All the goodness of butter chicken with rice in one pot — fewer dishes, more comfort. This one’s rich, flavorful, and super satisfying.
Chicken Marinade:
1 kg chicken (bone-in, medium pieces)
¾ tsp salt
½ tsp turmeric
1 tsp Kashmiri red chili powder
½ tsp ginger paste
1 tsp garlic paste
1 ½ tsp mustard paste
¾ cup plain yogurt
Mix everything well and marinate for 15 to 30 minutes.
🍳 Cooking Steps:
In a Dutch oven or deep pot, heat 2 to 3 tbsp olive oil over medium-high heat.
Add the marinated chicken pieces and sear for 12–16 minutes, flipping halfway. Once golden, set them aside.
Masala Base:
In the same pot, add 2 tbsp butter and 1 cup chopped onion. Sauté until soft (add a splash of water if needed to lift the brown bits).
Stir in 1 ½ tsp garlic paste and ½ tsp ginger paste. Cook till fragrant.
Add:
1 ½ tsp salt
¼ tsp turmeric
½ tsp Kashmiri red chili powder
½ tsp coriander powder
½ tsp cumin powder
Mix everything well.
Add 1 cup tomato purée (from skinless tomatoes) and the leftover marinade. Cook for 2–3 minutes.
Blend the sauce smooth using a hand blender.
🍗 Back In Goes the Chicken:
Return the chicken to the pan.
Add:
1 tsp kasuri methi
1 tsp garam masala
Stir, cover, and simmer for 5 minutes over low-medium heat.
Time for Rice:
Add 3 cups of soaked basmati rice, mix gently.
Pour in 5 cups of hot water.
Add 2 tbsp powdered milk and stir it in.
Add a pinch of sugar, taste, and adjust seasoning.
Bring it all to a boil, cover, reduce the heat to low, and cook for 15 minutes.
Final Touch:
Sprinkle a big pinch of garam masala and 2–3 tbsp chopped coriander.
Fluff the rice gently, cover again, and let it rest on the lowest heat for 5 more minutes.
Serve with your go-to raita or a crunchy cucumber salad.
Rich, buttery, and comforting — this butter chicken rice hits every time!
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All the goodness of butter chicken with rice in one pot — fewer dishes, more comfort. This one’s rich, flavorful, and super satisfying.
Chicken Marinade:
1 kg chicken (bone-in, medium pieces)
¾ tsp salt
½ tsp turmeric
1 tsp Kashmiri red chili powder
½ tsp ginger paste
1 tsp garlic paste
1 ½ tsp mustard paste
¾ cup plain yogurt
Mix everything well and marinate for 15 to 30 minutes.
🍳 Cooking Steps:
In a Dutch oven or deep pot, heat 2 to 3 tbsp olive oil over medium-high heat.
Add the marinated chicken pieces and sear for 12–16 minutes, flipping halfway. Once golden, set them aside.
Masala Base:
In the same pot, add 2 tbsp butter and 1 cup chopped onion. Sauté until soft (add a splash of water if needed to lift the brown bits).
Stir in 1 ½ tsp garlic paste and ½ tsp ginger paste. Cook till fragrant.
Add:
1 ½ tsp salt
¼ tsp turmeric
½ tsp Kashmiri red chili powder
½ tsp coriander powder
½ tsp cumin powder
Mix everything well.
Add 1 cup tomato purée (from skinless tomatoes) and the leftover marinade. Cook for 2–3 minutes.
Blend the sauce smooth using a hand blender.
🍗 Back In Goes the Chicken:
Return the chicken to the pan.
Add:
1 tsp kasuri methi
1 tsp garam masala
Stir, cover, and simmer for 5 minutes over low-medium heat.
Time for Rice:
Add 3 cups of soaked basmati rice, mix gently.
Pour in 5 cups of hot water.
Add 2 tbsp powdered milk and stir it in.
Add a pinch of sugar, taste, and adjust seasoning.
Bring it all to a boil, cover, reduce the heat to low, and cook for 15 minutes.
Final Touch:
Sprinkle a big pinch of garam masala and 2–3 tbsp chopped coriander.
Fluff the rice gently, cover again, and let it rest on the lowest heat for 5 more minutes.
Serve with your go-to raita or a crunchy cucumber salad.
Rich, buttery, and comforting — this butter chicken rice hits every time!
Become a member of our channel and get exclusive perks:
youtube.com/channel/UCcf99XTO-KPPAGs03HcNXdA/join
Subscribe to BR: bit.ly/BRYouTubesub
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook | facebook.com/banglarrannaghor
Website: banglarrannaghor.com
