Butter chicken with basmati rice
Recipe shopping list — copy the items into Valedo.
Serves 6 with rice. The chicken simmers in the sauce until it reaches 165°F.
Ingredients
Basmati rice
2 cups
Water
3 cups
Kosher salt
Divided.
1 1/2 tsp
Boneless skinless chicken thighs
Cut into 1-inch pieces.
1 1/2 lb
Plain whole-milk yogurt
1/2 cup
Garam masala
Divided.
2 tsp
Unsalted butter
Divided.
4 tbsp
Yellow onion
Diced.
1 large
Garlic
Minced.
4 cloves
Fresh ginger
Grated.
1 tbsp
Tomato sauce
15 oz
Ground cumin
1 tsp
Paprika
1 tsp
Heavy cream
1 cup
Fresh cilantro
Chopped.
1/2 cup
How to make it
- Combine the rice, 3 cups water, and 1/2 teaspoon salt. Bring to a boil, cover, reduce the heat, and cook for 15 minutes. Rest off the heat for 10 minutes.
- Toss the chicken with the yogurt, 1 teaspoon garam masala, and 1/2 teaspoon salt. Cover and refrigerate for at least 30 minutes.
- Melt 2 tablespoons butter in a large skillet over medium heat. Cook the onion for 6 minutes. Add the garlic and ginger and cook for 1 minute.
- Add the chicken and cook for 5 minutes. Stir in the tomato sauce, remaining garam masala, cumin, paprika, and remaining salt. Simmer for 12 to 15 minutes, until the chicken reaches 165°F.
- Stir in the cream and remaining butter. Simmer for 2 minutes, then serve over the rice with cilantro.
Who this list is for
This butter chicken with basmati rice checklist is designed for home cooks preparing dinner for six people. It’s a fit for anyone looking to serve a flavorful, comforting meal with familiar spices and creamy sauce. If you want to make a classic chicken dish with rice and finish with fresh herbs, this list is for you.
How to use this list
Start by reviewing the items and crossing off what you already have in your pantry, like kosher salt or ground cumin. Buy fresh boneless skinless chicken thighs, plain whole-milk yogurt, and a large yellow onion. You’ll need basmati rice and water for the side. Gather the rest: garam masala, unsalted butter, garlic, fresh ginger, tomato sauce, paprika, heavy cream, and fresh cilantro. On cooking day, marinate the chicken in yogurt and spices, then cook the onion, garlic, and ginger in butter. Add tomato sauce and simmer with the chicken until it’s cooked through (165°F). Finish with heavy cream and fresh cilantro. Prepare the rice while the chicken simmers.
Common mistakes
One common error is rushing the sauce—let it simmer to develop flavor. Don’t use chicken breast if you want tender results; thighs work better here. Avoid using low-fat yogurt or skipping the marinating step, as this affects texture and taste. Make sure to use fresh ginger and garlic for best flavor, not powdered substitutes. Also, don’t forget to salt the rice water.
What is on this list
The list includes basmati rice, water, kosher salt, boneless skinless chicken thighs, plain whole-milk yogurt, garam masala, unsalted butter, yellow onion, garlic, fresh ginger, tomato sauce, ground cumin, paprika, heavy cream, and fresh cilantro. Review your kitchen before shopping and cross off what you already own.
When you are done
After serving, cool leftovers promptly and store in airtight containers. Save extra rice and sauce together for easy reheating. Wash your cutting board and knives after handling chicken. If you have leftover cilantro, use it to garnish other meals or freeze for later.
FAQ
Who is "Butter chicken with basmati rice" for?
This butter chicken with basmati rice checklist is designed for home cooks preparing dinner for six people. It’s a fit for anyone looking to serve a flavorful, comforting meal with familiar spices and creamy sauce. If you want to make a classic chicken dish with rice and finish with fresh herbs, this list is for you.
How should I use "Butter chicken with basmati rice"?
Start by reviewing the items and crossing off what you already have in your pantry, like kosher salt or ground cumin. Buy fresh boneless skinless chicken thighs, plain whole-milk yogurt, and a large yellow onion. You’ll need basmati rice and water for the side. Gather the rest: garam masala, unsalted butter, garlic, fresh ginger, tomato sauce, paprika, heav…
What should I skip or avoid with "Butter chicken with basmati rice"?
One common error is rushing the sauce—let it simmer to develop flavor. Don’t use chicken breast if you want tender results; thighs work better here. Avoid using low-fat yogurt or skipping the marinating step, as this affects texture and taste. Make sure to use fresh ginger and garlic for best flavor, not powdered substitutes. Also, don’t forget to salt the…
What is on the "Butter chicken with basmati rice" list?
The list includes basmati rice, water, kosher salt, boneless skinless chicken thighs, plain whole-milk yogurt, garam masala, unsalted butter, yellow onion, garlic, fresh ginger, tomato sauce, ground cumin, paprika, heavy cream, and fresh cilantro. Review your kitchen before shopping and cross off what you already own.
What should I do when I am done?
After serving, cool leftovers promptly and store in airtight containers. Save extra rice and sauce together for easy reheating. Wash your cutting board and knives after handling chicken. If you have leftover cilantro, use it to garnish other meals or freeze for later.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.