Indian Butter Chicken Over Rice

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Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 2
Calories: 1322kcal

Ingredients

Butter Chicken

  • 1/2 cup Plain yogurt
  • 1 TBSP Lemon juice
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tsp Garam masala
  • 1/2 tsp Ground turmeric
  • 1/2 tsp Chili powder (adjust to taste)
  • Salt to taste
  • 8 oz Chicken thighs boneless and skinless cut into bite-sized pieces
  • 2 TBSP Butter
  • 1 Onion finely chopped
  • 2 cloves Garlic minced
  • 1 inch Fresh ginger grated
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 cup Crushed tomatoes
  • 1/2 cup Heavy cream
  • 1/4 TBSP Dried fenugreek leaves
  • 2 Naan bread

Rice

  • ½ cup White rice rinsed and drained
  • Salt to taste
  • Black Pepper to taste

Palak Paneer

  • 6 oz Baby Spinach
  • 1/2 Tomato
  • 2 cloves Garlic finely chopped
  • 1/2 inch Fresh ginger
  • 1/2 Green chilies or more to taste
  • 1/2 TBSP Extra-virgin olive oil
  • 1/2 Onion finely chopped
  • 1/4 cup Water or as needed
  • 1/2 tsp Garam masala
  • 1/8 tsp Ground turmeric
  • 1/8 tsp Chili powder or to taste
  • Salt to taste
  • 1.5 TBSP Heavy cream or adjust to taste
  • 4 oz Paneer cheese cut into cubes
  • Lemon juice to taste

Coconut Water

  • 24 oz Coconut water cold

Instructions

  • For butter chicken: In a bowl, combine yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric powder, chili powder, and salt. Add chicken pieces and mix well. Marinate for at least 30 minutes or up to overnight in the refrigerator.
  • Cook the rice according to the instructions on the package. Once tender, fluff with a fork and season with salt and pepper. Keep warm covered with a lid.
  • Make the palak paneer: To a pot of boiling water, add salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted. Take them out and put them in ice-cold water. (This helps the leaves in retaining their green color).
  • To a blender, add the blanched spinach along with tomato, garlic, ginger, and green chili. Puree to a smooth paste and set aside.
  • Heat a pan on medium heat. Once hot, add the oil and then add the onions. Sauté for a few minutes until it starts changing color. Stir in the spinach puree and water.
  • Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom. Once the spinach is cooked, add the garam masala, turmeric powder, chili powder, and salt. Mix and cook for 1 minute. Then add the heavy cream and mix.
  • Stir in the paneer and mix. Let simmer for 3 to 4 minutes. Switch off the flame; add lemon juice.
  • Heat butter in a pan. Add chopped onion and cook until translucent.
  • Add minced garlic, grated ginger, ground cumin, and ground coriander. Cook for a minute.
  • Add the crushed tomato and cook until the oil separates.
  • Add marinated chicken pieces along with the marinade. Cook until the chicken is no longer pink.
  • Stir in heavy cream and fenugreek leaves simmer for 5 - 7 minutes until the chicken is cooked through and the sauce thickens. Adjust seasoning if needed.
  • Warm the naan on both sides in a nonstick pan over medium heat.
  • To Serve: Serve butter chicken over cooked rice with naan on the side. Serve palak paneer on the side. Enjoy coconut water with the meal.

Nutrition

Calories: 1322kcal | Carbohydrates: 145g | Protein: 38g | Fat: 67g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 160mg | Sodium: 1512mg | Potassium: 2410mg | Fiber: 14g | Sugar: 28g | Vitamin A: 10492IU | Vitamin C: 64mg | Calcium: 718mg | Iron: 8mg

Indian Butter Chicken Over Rice

No ratings yet
Prep Time 30 minutes
Cook Time 40 minutes
Servings 2
Calories 1322 kcal

Ingredients
 
 

Butter Chicken

  • 1/2 cup Plain yogurt
  • 1 TBSP Lemon juice
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tsp Garam masala
  • 1/2 tsp Ground turmeric
  • 1/2 tsp Chili powder (adjust to taste)
  • Salt to taste
  • 8 oz Chicken thighs boneless and skinless cut into bite-sized pieces
  • 2 TBSP Butter
  • 1 Onion finely chopped
  • 2 cloves Garlic minced
  • 1 inch Fresh ginger grated
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 cup Crushed tomatoes
  • 1/2 cup Heavy cream
  • 1/4 TBSP Dried fenugreek leaves
  • 2 Naan bread

Rice

  • ½ cup White rice rinsed and drained
  • Salt to taste
  • Black Pepper to taste

Palak Paneer

  • 6 oz Baby Spinach
  • 1/2 Tomato
  • 2 cloves Garlic finely chopped
  • 1/2 inch Fresh ginger
  • 1/2 Green chilies or more to taste
  • 1/2 TBSP Extra-virgin olive oil
  • 1/2 Onion finely chopped
  • 1/4 cup Water or as needed
  • 1/2 tsp Garam masala
  • 1/8 tsp Ground turmeric
  • 1/8 tsp Chili powder or to taste
  • Salt to taste
  • 1.5 TBSP Heavy cream or adjust to taste
  • 4 oz Paneer cheese cut into cubes
  • Lemon juice to taste

Coconut Water

  • 24 oz Coconut water cold

Instructions
 

  • For butter chicken: In a bowl, combine yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric powder, chili powder, and salt. Add chicken pieces and mix well. Marinate for at least 30 minutes or up to overnight in the refrigerator.
  • Cook the rice according to the instructions on the package. Once tender, fluff with a fork and season with salt and pepper. Keep warm covered with a lid.
  • Make the palak paneer: To a pot of boiling water, add salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted. Take them out and put them in ice-cold water. (This helps the leaves in retaining their green color).
  • To a blender, add the blanched spinach along with tomato, garlic, ginger, and green chili. Puree to a smooth paste and set aside.
  • Heat a pan on medium heat. Once hot, add the oil and then add the onions. Sauté for a few minutes until it starts changing color. Stir in the spinach puree and water.
  • Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom. Once the spinach is cooked, add the garam masala, turmeric powder, chili powder, and salt. Mix and cook for 1 minute. Then add the heavy cream and mix.
  • Stir in the paneer and mix. Let simmer for 3 to 4 minutes. Switch off the flame; add lemon juice.
  • Heat butter in a pan. Add chopped onion and cook until translucent.
  • Add minced garlic, grated ginger, ground cumin, and ground coriander. Cook for a minute.
  • Add the crushed tomato and cook until the oil separates.
  • Add marinated chicken pieces along with the marinade. Cook until the chicken is no longer pink.
  • Stir in heavy cream and fenugreek leaves simmer for 5 - 7 minutes until the chicken is cooked through and the sauce thickens. Adjust seasoning if needed.
  • Warm the naan on both sides in a nonstick pan over medium heat.
  • To Serve: Serve butter chicken over cooked rice with naan on the side. Serve palak paneer on the side. Enjoy coconut water with the meal.

Nutrition

Calories: 1322kcalCarbohydrates: 145gProtein: 38gFat: 67gSaturated Fat: 35gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 160mgSodium: 1512mgPotassium: 2410mgFiber: 14gSugar: 28gVitamin A: 10492IUVitamin C: 64mgCalcium: 718mgIron: 8mg
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