Butter chicken brothy rice

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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