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Curries, stews & chilli

Butter chicken with basmati rice

Yoghurt-marinated chicken thighs simmered in a buttery, gently spiced tomato sauce with a splash of cream, served with fluffy basmati rice.

  • 75 min · 25 min hands-on
  • Serves 4
  • Large deep frying pan, medium saucepan with lid, mixing bowl
  • Contains milk, coriander, chilli
  • Complete meal
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Butter chicken with basmati rice · Per serving (1 of 4)

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One serve gives you

Daily needs: Female 31–50
  • Protein 41 g · 26%
  • Carbs 67 g · 43%
  • Fat 22 g · 31%
  • Fibre 5 g

Highest in this recipe

  • B3 equivalents 16.8 mg120% of RDI
  • Selenium 46 µg77% of RDI
  • Vitamin E 5.1 mg74% of AI (Adequate Intake)
  • B6 0.81 mg62% of RDI
  • B5 2.0 mg51% of AI (Adequate Intake), partial ingredient data
All 152 nutrients and their sources ↓

Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.

Ingredients

Weights for 4 servings. Per-serve nutrition stays the same.

  • 650 g
  • 100 g
  • 15 g
  • 15 g
  • 15 g
  • 4 g
  • 4 g
  • 3 g
  • 2 g
  • 1 g
  • 1 g
  • 0.5 g
  • 10 g
  • 25 g
  • 150 g
  • 40 g
  • 400 g
  • 100 g
  • 6 g
  • 3 g
  • 80 g
  • 300 g
  • 480 g
  • 10 g

Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.

Method

5 steps · about 75 min
  1. Mix the paprika, cumin, ground coriander, turmeric, cinnamon, cardamom and chilli powder in a small bowl. Cut the chicken into 4 cm pieces. In a large bowl, combine the yoghurt, lemon juice, 5 g of the garlic, 5 g of the ginger and half the spice mix, then stir in the chicken. Cover and refrigerate for at least 30 minutes, or up to overnight.
  2. Rinse the basmati rice. Put it in a medium saucepan with the 480 g water, bring to the boil, stir once, then cover and cook on the lowest heat for 12 minutes. Turn off the heat and leave covered for 10 minutes before fluffing with a fork.
  3. Heat the canola oil in a large deep frying pan over medium-high heat. Lift the chicken out of the marinade, keeping the marinade in the bowl, and brown it in two batches for 2–3 minutes per side. It does not need to cook through yet. Move it to a clean plate.
  4. Reduce the heat to medium and melt the butter in the same pan. Cook the onion for 7–8 minutes until soft and golden. Add the remaining garlic, ginger and spice mix for 1 minute, then the tomato paste for 1 minute. Add the canned tomatoes, the 100 g water, brown sugar and iodised salt. Simmer for 10 minutes, stirring often, until thick; blend until smooth with a stick blender for a classic silky sauce.
  5. Stir in the cream, the browned chicken with its juices and the reserved marinade. Simmer gently, uncovered, for 10–12 minutes, stirring now and then, until the chicken reaches 75°C at the thickest piece and the sauce coats the back of a spoon. Scatter with the coriander leaves and serve with the basmati rice.

Add optional toppings or substitutions to your saved copy to include them in the calculation.

One serve gives you

Daily needs: Female 31–50
  • Protein 41 g · 26%
  • Carbs 67 g · 43%
  • Fat 22 g · 31%
  • Fibre 5 g

Highest in this recipe

  • B3 equivalents 16.8 mg120% of RDI
  • Selenium 46 µg77% of RDI
  • Vitamin E 5.1 mg74% of AI (Adequate Intake)
  • B6 0.81 mg62% of RDI
  • B5 2.0 mg51% of AI (Adequate Intake), partial ingredient data
All 152 nutrients and their sources ↓

Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.

Calculation limitations
  • Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.

Every nutrient, and where it comes from

152 nutrients and food components, and the ingredients that supply each one.

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About this recipe and its sources

Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.

MorselMetrics kitchen ideas · MorselMetrics original recipe content

Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.

Calculation assumptions & recipe adaptations

Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.

  • Boneless skinless chicken thighs, raw: Whole-recipe edible weight.
  • Plain natural yoghurt: Whole-recipe edible weight.
  • Lemon juice: Whole-recipe edible weight.
  • Garlic, crushed, divided: Whole-recipe edible weight.
  • Fresh ginger, finely grated, divided: Whole-recipe edible weight.
  • Sweet paprika: Whole-recipe edible weight.
  • Ground cumin: Whole-recipe edible weight.
  • Ground coriander: Whole-recipe edible weight.
  • Ground turmeric: Whole-recipe edible weight.
  • Ground cinnamon: Whole-recipe edible weight.
  • Ground cardamom: Whole-recipe edible weight.
  • Chilli powder: Whole-recipe edible weight.
  • Canola oil: Whole-recipe edible weight.
  • Unsalted butter: Whole-recipe edible weight.
  • Brown onion, finely diced: Whole-recipe edible weight.
  • Tomato paste, no added salt: Whole-recipe edible weight.
  • No-added-salt canned tomatoes, undrained: Whole-recipe edible weight.
  • Water for the sauce: Whole-recipe edible weight.
  • Brown sugar: Whole-recipe edible weight.
  • Iodised salt: Whole-recipe edible weight.
  • Thickened cream: Whole-recipe edible weight.
  • Basmati rice, uncooked: Whole-recipe edible weight.
  • Tap water for the rice: Whole-recipe edible weight.
  • Fresh coriander leaves: Whole-recipe edible weight.

AFCD attribution, data & methods

Food matches used for nutrition
  • Boneless skinless chicken thighs, raw: Chicken, thigh, lean flesh, raw
  • Plain natural yoghurt: Yoghurt, natural, regular fat (~3%)
  • Lemon juice: Juice, lemon
  • Garlic, crushed, divided: Garlic, peeled, fresh, raw
  • Fresh ginger, finely grated, divided: Ginger, peeled, fresh, raw
  • Sweet paprika: Paprika, dry powder
  • Ground cumin: Cumin (cummin) seed, dried, ground
  • Ground coriander: Coriander seed, dried, ground
  • Ground turmeric: Turmeric, dried, ground
  • Ground cinnamon: Cinnamon, dried, ground
  • Ground cardamom: Cardamom seed, dried, ground
  • Chilli powder: Chilli (chili), dried, ground
  • Canola oil: Oil, canola
  • Unsalted butter: Butter, plain, no added salt
  • Brown onion, finely diced: Onion, mature, brown skinned, peeled, raw
  • Tomato paste, no added salt: Tomato, paste, no added salt
  • No-added-salt canned tomatoes, undrained: Tomato, whole, canned in tomato juice, no added salt, undrained
  • Water for the sauce: Water, tap
  • Brown sugar: Sugar, brown
  • Iodised salt: Salt, table, iodised
  • Thickened cream: Cream, thickened, regular fat (~35%)
  • Basmati rice, uncooked: Rice, white, uncooked
  • Tap water for the rice: Water, tap
  • Fresh coriander leaves: Coriander, fresh, raw

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