Indian Butter Chicken With Coconut Milk Basmati Rice

Rich, creamy, and packed with warm, aromatic spices that fill your kitchen with irresistible flavor! The tender chicken simmered in a luscious coconut-tomato sauce pairs perfectly with fluffy, fragrant rice, creating a comforting dish that’s bold, silky, and deeply satisfying in every bite.

Ingredient

Chicken Marinade

• 1 kilogram Chicken Thigh Fillet, skinless and cut into bite size
• 1 cup Yogurt
• 2 tsp Ground Cumin
• 2 tsp Ground Coriander
• 1 tbsp Garam Masala

Indian Chicken Butter Sauce

• 3 tbsp Light Olive Oil
• ¼ cup Unsalted Butter, cut into cubes
• 1 tbsp Garlic, chopped finely
• 2 tbsp White Onion, chopped finely
• 2 tbsp Ginger, grated
• 2 tsp Ground Cumin
• 2 tsp Ground Coriander
• 1 tbsp Garam Masala
• 2 tbsp Tomato Paste
• 1 ½ cup canned Crushed Tomatoes, pureed
• 2 cups Coconut Milk
• 1 piece Cinnamon Stick
• 2 tbsp Fresh Coriander Leaves, chopped
• Salt & Pepper, to taste

Coconut Basmati Rice

• 3 cups Basmati Rice, rinsed twice and drained
• 1 ¾ cups Coconut Milk
• 3 cups Water or more
• Pinch of Salt

Procedure

1. Start marinating the chicken. Place the chicken in a mixing bowl, add the yogurt, ground cumin, ground coriander, and garam masala. Mix everything together. Cover it with cling wrap and marinate in the fridge for 2 hours.
2. Prepare the basmati rice. Add water to the basmati rice. Using your hands, gently swish the grains to remove excess starch. Soak it for 30 minutes. After soaking, drain the water. Repeat the process by adding water again and soaking for 30 minutes. Drain the water and add the rice into the pot. Pour the coconut milk, water, and season it with salt. Mix it and then simmer it gently using low heat. Once cooked, set it aside.
3. Time to cook the Indian butter chicken. Heat the olive oil over medium heat. Melt the butter and then add the garlic, onions and grated ginger. Sauté for about 3 minutes in low heat. Stir-fry the ground cumin, ground coriander, and garam masala. Add the tomato paste. Put the spices on one side and then add the marinated chicken. Increase the heat to medium. Season it with salt and a bit of pepper. Mix it well and stir-fry the chicken for 3-5 minutes.
4. Lower the heat. Add the tomato puree and cinnamon stick. Simmer for 5 minutes.
5. Time to add the coconut milk and chopped coriander. Mix it well and simmer for 5 minutes. Season it with salt and a little pepper.
6. Transfer the coconut milk basmati rice, and Indian butter chicken to different serving bowls.
7. Garnish the rice with some fresh coriander.
8. Serve it with fresh yogurt with cumin powder and fresh coriander on top.

Watch the full YouTube video.