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Greatest plates · Main
Butter chicken with buttery basmati rice
Creamy, mild butter chicken simmered in a spiced tomato sauce served over fragrant basmati rice — perfect for leftovers the next day.
Serves 4Prep 25 minCook 40 minChicken
Containsdairy
Protein 24%Carbs 44%Fat 32%
About 720 kcal a serve — 42 g protein, 78 g carbs, 26 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the rice
RiceRinse the basmati and cook with a knob of butter and salted water until fluffy, then keep warm.
In the potCook rice →
Brown the chicken
BrownMelt half the butter in a large pot over medium-high heat and brown the diced chicken in batches, then set aside.
In the potBrown chicken →
medium-high
Soften the aromatics
SoftenAdd the remaining butter and cook the onion, garlic and ginger for 6 minutes until soft and fragrant.
In the potSoften onion →
6 min
Toast the spices
SpicesStir in the garam masala, cumin and paprika and cook for 1 minute until aromatic.
In the potToast spices →
1 min
Simmer the sauce
SimmerPour in the passata, return the chicken and simmer gently for 20 minutes until the chicken is cooked and the sauce thickens.
In the potSimmer →
20 min
Finish with cream
ServeStir through the cream, warm for 2 minutes, scatter with coriander and serve over the buttery rice.
In the potAdd cream →
2 min
Cook's noteThis is Wednesday's meal so it deliberately makes plenty for next-day lunches; for the adults go heavy on chicken and sauce with a small scoop of rice.
Estimated per serve
720 kcal · 42 g protein · 78 g carbs · 26 g fatestimates, within ~10%
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