Prep: 20 minutes · Cook: 40 minutes · Total: 1 hour · Serves: 6–8

Butter Chicken Rice Recipe

Butter chicken rice combines two comfort-food favorites into one hearty meal: tender, spice-marinated chicken and fluffy basmati rice coated in a creamy tomato sauce. Rich butter, garlic, ginger, garam masala, and cream create a deliciously smooth flavor, while a touch of cayenne pepper adds customizable heat. Every bite delivers a satisfying blend of aromatic spices, juicy chicken, and comforting rice.

This easy butter chicken rice recipe is ideal for family dinners, weekend meals, or meal prep. Instead of serving butter chicken and rice separately, the rice cooks directly in the seasoned sauce, absorbing the flavors as it becomes tender. The result is a colorful, satisfying dish finished with fresh cilantro or parsley.

Recipe at a glance

Detail	Information
Prep time	20 minutes
Marinating time	20 minutes (recommended)
Cook time	40–45 minutes
Total time	About 1 hour 25 minutes, including marinating
Servings	8
Cuisine	Asian-inspired
Cooking method	Stovetop, one pan
Main ingredients	Chicken, basmati rice, tomatoes, cream
Difficulty	Intermediate

Ingredients for Butter Chicken Rice

For the chicken marinade

• 700 g boneless, skinless chicken thighs, chicken breasts, or a combination
• 1 teaspoon salt
• ½ teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon garam masala
• 1 teaspoon curry powder
• ½ teaspoon cayenne pepper, or to taste
• ½ cup (110 g) plain yogurt
• 1 tablespoon lemon juice, about ½ a lemon

Prepration for the rice and creamy tomato sauce

• 2 tablespoons (28 g) butter
• 1 medium onion (150 g), finely diced
• 4 garlic cloves (20 g), minced
• 1 tablespoon (15 g) freshly grated ginger
• 2 tablespoons tomato paste
• 2 cups (480 g) tomato purée or passata
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper, or to taste
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon chicken bouillon powder or 1 crumbled stock cube
• 2½ teaspoons salt, adjusted to taste
• 1 teaspoon sugar
• 1 cup (240 ml) chicken stock
• 1½ cups (360 ml) water, with up to 2 cups available if needed
• 1 cup (240 ml) heavy cream or double cream
• 4 cups (780 g) washed long-grain sella basmati rice

For garnish

• Chopped fresh cilantro or parsley
• Optional: a little extra cream for serving

How to Make Butter Chicken Rice

Step 1: Marinate the chicken

Cut the chicken into bite-sized pieces. Mix the yogurt, lemon juice, salt, garlic powder, cumin, garam masala, curry powder, and cayenne pepper in a bowl. Add the chicken and coat every piece thoroughly. Cover and refrigerate for at least 20 minutes.

Brown the chicken

Heat the butter in a large, heavy-bottomed pot or deep skillet over medium-high heat. Add the marinated chicken in batches and brown the pieces for about 3–4 minutes per side. Transfer to a plate; the chicken will finish cooking later.

Make the tomato sauce

In the same pot, cook the onion for 4–5 minutes until softened. Add the garlic and ginger and stir for 30–60 seconds. Mix in the tomato paste, paprika, cayenne, curry powder, cumin, and garam masala. Cook briefly to release their aroma.

Add tomatoes, cream, and stock

Stir in the tomato purée, sugar, chicken bouillon, and salt. Simmer for 5 minutes, then mix in the cream and chicken stock. Return the browned chicken and any accumulated juices to the pot.

Add the rice

Stir in the washed and well-drained rice and the measured water. Bring the mixture to a gentle boil, stirring once to distribute the rice evenly. Check that the liquid is sufficient for your particular sella basmati rice; add a little extra hot water if necessary.

Cover, cook, and rest

Cover tightly, reduce the heat to low, and cook for approximately 20–30 minutes, or according to the rice package instructions. Avoid repeatedly lifting the lid. Check that the rice is tender and the chicken reaches 165°F (74°C) internally. Rest for 5–10 minutes, fluff gently with a fork, and garnish with cilantro or parsley.

Tips for Perfect Butter Chicken Rice

• Wash the rice thoroughly: Rinse until the water is mostly clear to remove excess surface starch.
• Soak sella basmati if recommended: Some varieties benefit from a 20–30-minute soak. Drain well before cooking and follow the package directions.
• Adjust the heat: Reduce the cayenne pepper for a milder family-friendly meal.
• Prevent sticking: Use a heavy-bottomed pot, keep the heat low after covering, and avoid stirring the rice repeatedly.
• Check the liquid early: Tomato purée and cream contribute moisture, but rice varieties absorb liquid differently. Add small amounts of hot water if the rice is still firm and the pot is drying out.
• Balance the salt: Chicken bouillon can be salty, so taste the sauce before adding all the measured salt.

What to Serve with Butter Chicken Rice

This dish can stand on its own as a complete meal. For a balanced spread, serve it with cucumber raita, a crisp green salad, sliced onions, or roasted vegetables. Warm naan or flatbread is another option for scooping up the creamy sauce.

Storage and Reheating

Refrigerate leftovers promptly in shallow, airtight containers and use within 3–4 days. Reheat only the portion needed, adding a splash of water to restore moisture. Heat until steaming hot throughout.

For longer storage, freeze in meal-sized portions for up to 2–3 months for best quality. Thaw in the refrigerator before reheating. Do not leave cooked rice at room temperature for extended periods; refrigerate it within two hours, or within one hour in temperatures above 90°F (32°C).

Estimated Nutrition Facts

The following values are estimates for one serving when the recipe is divided into eight portions.

Nutrient	Approximate amount
Calories	660 kcal
Protein	29 g
Total carbohydrates	81 g
Dietary fiber	4 g
Total sugars	9 g
Total fat	20 g
Saturated fat	10 g
Cholesterol	100 mg
Sodium	1,000–1,300 mg

Actual nutrition will vary depending on the chicken cut, cream brand, rice variety, bouillon, and amount of salt used. These estimates are not laboratory-tested values. For a more accurate nutrition label, calculate the recipe using the exact products and quantities you use.

FAQ’s

1. Can I make butter chicken rice without heavy cream?

Yes. Substitute evaporated milk or a suitable cooking cream. For a lighter option, use plain yogurt, but lower the heat before adding it to help prevent curdling. The flavor and texture will be slightly different.

2. Can I use chicken breast instead of chicken thighs?

Absolutely. Boneless chicken breast works well, but it can dry out if overcooked. Cut it into evenly sized pieces and use a food thermometer to confirm that the thickest pieces reach 165°F (74°C).

3. Which rice is best for butter chicken rice?

Long-grain basmati rice is an excellent choice because it has a fragrant aroma and distinct grains. Sella basmati rice also works well, although its soaking requirements and cooking time can vary by brand.

4. Is butter chicken rice spicy?

It has a warm, mildly spicy flavor as written, but the heat depends on the cayenne pepper. Reduce or omit the cayenne for a milder dish, or add extra if you prefer a stronger kick.

5. Can I prepare butter chicken rice ahead of time?

Yes. You can marinate the chicken in the refrigerator ahead of time and prepare the vegetables and spices before cooking. For food safety, cook the rice fresh when possible, refrigerate leftovers promptly, and reheat them thoroughly.

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