Butter chicken brothy rice
Butter chicken brothy rice is a medium Indian recipe that serves 4. 550 calories per serving. Recipe by FoodieHolly on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $16.32 total, $4.08 per serving
Ingredients
- 1.5 lb Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
- 2 cup Basmati Rice (rinsed until water runs clear)
- 4 Tbsp Unsalted Butter (divided; use 2 Tbsp for sauce, 2 Tbsp for frying)
- 0.5 cup Heavy Cream (adds richness to the sauce)
- 1 cup Tomato Puree (canned or jarred)
- 2 cup Low‑Sodium Chicken Broth (for a brothier sauce)
- 1 piece Large Onion (thinly sliced for crispy onions)
- 0.25 cup Fresh Cilantro (chopped, for garnish)
- 3 clove Garlic (minced)
- 1 Tbsp Fresh Ginger (grated)
- 1 tsp Garam Masala
- 0.5 tsp Turmeric Powder
- 0.5 tsp Chili Powder
- 2 Tbsp Vegetable Oil (for frying chicken and onions)
- to taste Salt
- to taste Black Pepper
Instructions
Rinse and Cook the Rice
Place the basmati rice in a colander and rinse under cold water until the water runs clear. Transfer to a rice pot, add 2.5 cups water, bring to a boil, then reduce to low, cover, and simmer for 12‑15 minutes until tender. Fluff with a fork and keep warm.
Time: PT15M
Temperature: Medium Heat
Marinate the Chicken
In a mixing bowl combine chicken pieces, minced garlic, grated ginger, garam masala, turmeric, chili powder, salt, pepper, and 1 Tbsp vegetable oil. Toss to coat and let rest for 10 minutes.
Time: PT10M
Fry the Chicken Until Golden
Heat the large skillet over medium‑high heat, add 1 Tbsp oil and 1 Tbsp butter. Add the marinated chicken in a single layer; fry 3‑4 minutes per side until golden brown but not fully cooked through.
Time: PT8M
Temperature: Medium‑High Heat
Prepare Crispy Onions
In a separate small pan, heat 1 Tbsp oil over medium heat. Add the thin onion slices in a single layer and fry, stirring occasionally, until deep golden and crisp, about 5‑6 minutes. Remove with a slotted spoon onto paper towels.
Time: PT6M
Temperature: Medium Heat
Make the Butter Chicken Broth Sauce
In the same skillet used for the chicken, melt the remaining 2 Tbsp butter over medium heat. Add the remaining 1 Tbsp oil if needed, then stir in the tomato puree and cook 2 minutes. Pour in the chicken broth, bring to a gentle simmer, then stir in the heavy cream. Simmer 5 minutes until the sauce thickens slightly.
Time: PT5M
Temperature: Medium Heat
Combine and Serve
Divide the cooked rice among four serving bowls. Nestle the golden fried chicken pieces on top of the rice, then ladle the creamy butter‑chicken broth over everything. Garnish with chopped cilantro and the crispy onion shards.
Time: PT5M
Nutrition Facts
- Calories
- 550
- Protein
- 30g
- Carbohydrates
- 55g
- Fat
- 20g
- Fiber
- 2g
Dietary info: Gluten‑Free, High‑Protein
Allergens: Dairy, Egg
Ingredient Substitutions
- Instead of Boneless Skinless Chicken Thighs: Chicken Breast
- Instead of Basmati Rice: Jasmine Rice
- Instead of Unsalted Butter: Ghee
- Instead of Heavy Cream: Coconut Milk (dairy‑free)
- Instead of Tomato Puree: Crushed Tomatoes
- Instead of Low‑Sodium Chicken Broth: Water + Bouillon Cube
- Instead of Large Onion: Shallots
- Instead of Fresh Cilantro: Fresh Parsley
- Instead of Garlic: Garlic Powder (1 tsp)
- Instead of Fresh Ginger: Ground Ginger (1/2 tsp)
- Instead of Garam Masala: Curry Powder
- Instead of Chili Powder: Paprika
- Instead of Vegetable Oil: Canola Oil
Equipment Needed
- Large Skillet
- Medium Saucepan
- Rice Pot
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Colander
- Serving Bowl
Critical Steps — Do Not Skip
- Marinating the chicken with spices ensures flavor penetration.
- Frying the chicken only until golden prevents it from drying out before the sauce finishes cooking.
- Achieving the right sauce consistency (creamy yet pourable) is key to a brothy rice experience.
- Crispy onions must be fried at moderate heat to avoid bitterness.
Chef Tips from the Video
- Use ghee instead of butter for an authentic Indian aroma.
- Add a pinch of fenugreek leaves (kasuri methi) to the sauce for extra depth.
- For extra heat, stir in a small diced green chili with the onions.
Troubleshooting
Chicken turns out dry.
Do not over‑fry; remove chicken while still slightly undercooked and let it finish cooking in the sauce.
Sauce is too thin.
Simmer a few minutes longer to reduce, or add a teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water).
Rice is mushy.
Rinse the rice thoroughly and use the correct water‑to‑rice ratio; avoid lifting the lid while steaming.
Storage
Refrigerator: Store in airtight containers for up to 3 days.
Freezer: Separate rice, chicken, and sauce; freeze for up to 1 month.
Room temperature: Not recommended; dish contains dairy and cooked chicken.
Make-Ahead Tips
- Cook the rice a day ahead and reheat with a splash of broth.
- Marinated chicken can be refrigerated up to 12 hours before cooking.
- Sauce can be prepared in advance; reheat gently and add cream at the end.
Frequently Asked Questions
What is the cultural significance and history of Butter Chicken Brothy Rice in Indian cuisine?
Butter chicken originated in Delhi in the 1950s as a way to use leftover tandoori chicken, simmered in a tomato‑butter cream sauce. The brothy rice version blends that classic gravy with the comfort of rice, reflecting Indian home‑cooking where sauces are often poured over grains for a one‑pot meal.
What are the traditional regional variations of butter chicken in North Indian cuisine?
In Punjab, butter chicken (murgh makhani) is richer with more cream and fenugreek, while in Lucknow it may include a hint of saffron and cashew paste. The brothy rice adaptation is a modern twist, but the core spices—garam masala, turmeric, and ginger‑garlic—remain consistent across regions.
How is Butter Chicken Brothy Rice traditionally served in Indian households?
It is typically served hot in a deep bowl, topped with fresh cilantro and crispy fried onions, and accompanied by a side of naan or papadum. The broth is meant to be sipped or mixed with the rice for a comforting, soupy texture.
During which celebrations or occasions is butter chicken commonly prepared in Indian culture?
Butter chicken is a staple at festivals like Diwali and family gatherings because its rich sauce feels festive yet is easy to make in large batches. The brothy rice version is especially popular for casual weekend meals when a quick, satisfying dish is desired.
What authentic ingredients are essential for a traditional butter chicken sauce versus acceptable substitutes?
Authentic butter chicken uses butter, cream, tomato puree, garam masala, and fenugreek leaves. Acceptable substitutes include ghee for butter, coconut milk for cream (for dairy‑free), and cashew paste for fenugreek if unavailable.
What other Indian dishes pair well with Butter Chicken Brothy Rice?
Pair it with a simple cucumber raita, a fresh green salad with lemon dressing, or a side of spiced lentil dal. A crisp papadum adds texture, and a sweet mango lassi balances the richness.
What are the most common mistakes to avoid when making Butter Chicken Brothy Rice at home?
Common errors include over‑cooking the chicken before adding the sauce, using too much water which dilutes the broth, and frying the onions on too high heat which makes them bitter. Follow the critical steps for golden chicken and moderate‑heat onions to prevent these issues.
Why does this Butter Chicken Brothy Rice recipe fry the chicken only until golden instead of cooking it through first?
Frying to a golden crust creates flavor through the Maillard reaction while keeping the interior slightly undercooked so it finishes gently in the sauce, staying juicy and tender. Fully cooking it early can result in dry chicken once the sauce simmers.
Can I make Butter Chicken Brothy Rice ahead of time and how should I store it?
Yes. Cook the rice and chicken separately, store the sauce in an airtight container, and keep the crispy onions in a paper‑towel‑lined jar. Refrigerate each component up to 3 days and reheat gently, adding a splash of broth to revive the sauce.
What does the YouTube channel FoodieHolly specialize in?
FoodieHolly focuses on approachable comfort‑food recipes that blend classic flavors with modern twists, often featuring quick weeknight meals, detailed technique breakdowns, and tips for busy home cooks.
How does the YouTube channel FoodieHolly's approach to Indian cooking differ from other Indian cooking channels?
FoodieHolly emphasizes speed and simplicity, using pantry‑friendly shortcuts like pre‑made tomato puree and broth while still honoring authentic spice blends. Other channels may focus on traditional, labor‑intensive methods, whereas FoodieHolly aims for a balance of flavor and convenience.
Last updated: September 6, 2026
