🔥 Creamy Butter Chicken with Fluffy Rice & Crispy Roasted Potatoes 🍗🍛🥔
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4
Calories: ~640 per serving
🛒 Ingredients
For the Chicken Curry:
500g chicken breast or thighs 🍗, cubed
150g plain yogurt 🥛
2 garlic cloves 🧄, minced
1 tbsp ginger, grated
1 tsp garam masala
1 tsp cumin
1 tsp paprika
1 tsp turmeric
2 tbsp butter 🧈
1 onion 🧅, finely chopped
400g canned tomatoes 🍅, pureed
200ml heavy cream 🥛 (or coconut milk 🥥)
Salt & pepper
For the Potatoes:
500g potatoes 🥔, peeled & diced
2 tbsp olive oil 🫒
1 tsp dried thyme 🌿
Salt & pepper
For Serving:
2 cups cooked basmati rice 🍚
Fresh parsley or cilantro 🌿 for garnish
👨🍳 Instructions
Marinate chicken with yogurt, garlic, ginger, and spices for at least 30 minutes. Meanwhile, toss potatoes with olive oil, thyme, salt, and pepper, then roast at 200°C (400°F) for 25–30 minutes until golden and crispy. For the curry, sauté onion in butter until soft, add chicken and cook until browned. Stir in pureed tomatoes, simmer 10 minutes, then add cream. Cook until the sauce is rich and creamy. Serve the butter chicken with rice and roasted potatoes, garnished with fresh herbs.
💡 Notes & Variations
Add chili flakes 🌶 if you like it spicier.
Use sweet potatoes instead of regular ones for a twist.
Paneer can replace chicken for a vegetarian version.