Ingredients
For the Chicken Marinade
- 500 g boneless chicken cut into bite-sized pieces
- 150 g plain yogurt
- 2 tbsp lemon juice
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chili powder (optional)
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- salt to taste
- ground pepper to taste
For the Butter Chicken Sauce
- 50 g butter
- 1 onion finely chopped
- 2 tsp ginger paste
- 2 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp paprika (adjust to taste)
- 400 g tomato puree
- 100 ml heavy cream
- salt to taste
- ground pepper to taste
- Sugar to taste (optional)
- 250 g rice
Instructions
- In a mixing bowl, combine all the marinade ingredients: yogurt, lemon juice, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, and salt. Mix well.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or longer for best results.
- While the chicken is marinating, you can start preparing the sauce. In a large skillet or pan, melt the butter over medium heat.
- Add the chopped onions and sauté until they become translucent and slightly browned.
- Add the ginger and garlic paste to the onions and sauté for another 2-3 minutes until the raw smell disappears.
- Stir in the cumin powder, coriander powder, and paprika or Kashmiri red chili powder. Cook for a minute or two until the spices are fragrant.
- Pour in the tomato puree and cook for about 5-7 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate from it.
- Reduce the heat to low and add the marinated chicken along with its marinade to the sauce. Cook for about 10-15 minutes, stirring occasionally, until the chicken is fully cooked and tender.
- Pour in the heavy cream, and stir well to combine. If you prefer a slightly sweeter taste, you can add a pinch of sugar at this stage. Adjust salt and spice levels according to your taste.
- Simmer the butter chicken for an additional 5-7 minutes on low heat, allowing the flavors to meld together.
- Once the butter chicken is ready, serve it hot over cooked rice.
- Garnish with fresh coriander leaves before serving.Enjoy your homemade butter chicken with rice!
Nutrition Facts
Butter chicken on rice
Serving Size
1 Serving
Amount per Serving
Calories
768
% Daily Value*
Fat
42
g
65
%
Saturated Fat
19
g
119
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
14
g
Cholesterol
183
mg
61
%
Sodium
245
mg
11
%
Potassium
959
mg
27
%
Carbohydrates
68
g
23
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
30
g
60
%
Vitamin A
1735
IU
35
%
Vitamin C
17
mg
21
%
Calcium
136
mg
14
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.