Name: Classic Butter Chicken with Basmati Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 700g Chicken thighs cut into bite-size pieces; 120g Greek yoghurt for marinade; 1 tbsp Lemon juice for marinade; 1 tsp Ground cumin for marinade; 1 tsp Ground coriander for marinade; 0.5 tsp Ground turmeric for marinade; 0.5 tsp Chilli powder for marinade; 0.75 tsp Salt divided; 300g Basmati rice rinsed until the water runs mostly clear; 2 tbsp Cooking oil divided; 45g Butter divided; 1 Onion finely chopped; 4 cloves Garlic finely grated or crushed; 20g Fresh ginger finely grated; 2 tbsp Tomato purée; 400g Chopped tomatoes; 2 tsp Garam masala divided; 1 tsp Ground cumin; 1 tsp Ground coriander; 0.25 tsp Ground cinnamon; 1 tsp Sugar; 150ml Double cream; 15g Coriander roughly chopped

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Preparation

Marinate the chicken

In a large bowl, combine the yoghurt, lemon juice, cumin, coriander, turmeric, chilli powder and salt. Add the chicken and turn well to coat. Set aside while you prepare the remaining ingredients.

Timer available in cooking mode · 10 min

Prepare the aromatics

Finely chop the onion. Grate or crush the garlic and grate the ginger. Chop the coriander, if using.

Rinse the rice

Rinse the basmati rice in a sieve under cold water until the water runs mostly clear, then drain well.

Cooking

Cook the rice

Put the rice in a saucepan with 600 ml water and a pinch of salt. Bring to the boil, cover, reduce to the lowest heat and cook until tender. Remove from the heat and leave covered.

Timer available in cooking mode · 10 min

Brown the chicken

Heat 1 tablespoon oil and 15 g butter in a large frying pan over medium-high heat. Add the chicken in a single layer, working in batches if needed. Brown for 3 to 4 minutes, turning once; it does not need to be cooked through. Transfer to a plate.

Timer available in cooking mode · 8 min

Build the sauce

Lower the heat to medium. Add the remaining oil and 15 g butter, then cook the onion with a small pinch of salt until softened and lightly golden. Stir in the garlic and ginger for the final minute.

Timer available in cooking mode · 8 min

Bloom the spices

Stir in the tomato purée, garam masala, cumin, coriander and cinnamon. Cook, stirring constantly, until fragrant and the purée darkens slightly.

Timer available in cooking mode · 1 min

Simmer with chicken

Add the chopped tomatoes, sugar and 100 ml water. Bring to a gentle simmer, then return the browned chicken and any resting juices to the pan. Partially cover and simmer, stirring occasionally, until the sauce is thick and the chicken is fully cooked through.

Timer available in cooking mode · 12 min

Finish and serve

Stir in the double cream, remaining 15 g butter and the final 1 teaspoon garam masala. Warm gently without boiling hard, then taste and season if needed. Fluff the rice with a fork and serve with the butter chicken, scattered with coriander if using.

Timer available in cooking mode · 2 min

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Classic Butter Chicken with Basmati Rice

Ingredients

Chicken marinade

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Sauce