Creamy Butter Chicken with Rice, Naan & Raita 🌿
Prep Time: 25 minutes (plus marinating)
Cook Time: 35 minutes
Servings: 4
Calories per serving: ~720 kcal
🛒 Ingredients
For the Chicken Marinade:
🐔 600 g chicken breast or thighs, cut into chunks
🥛 150 g Greek yogurt
🧄 2 garlic cloves, minced
🌿 1 tbsp ginger, grated
🌶️ 1 tsp garam masala
🌶️ 1 tsp ground cumin
🌶️ ½ tsp chili powder
🧂 1 tsp salt
For the Butter Chicken Sauce:
🧈 2 tbsp butter
🫒 1 tbsp oil
🧅 1 onion, finely chopped
🧄 3 garlic cloves, minced
🌿 1 tbsp ginger, grated
🍅 400 g tomato passata (or crushed tomatoes)
🌶️ 2 tsp garam masala
🌶️ 1 tsp ground cumin
🌶️ 1 tsp paprika
🧂 ½ tsp salt (adjust to taste)
🥛 200 ml heavy cream
🌿 Fresh coriander for garnish
For the Raita:
🥛 200 g Greek yogurt
🥒 ½ cucumber, finely grated and squeezed
🌿 2 tbsp fresh coriander or mint, chopped
🧄 ½ garlic clove, minced (optional)
🧂 Salt & pepper to taste
To Serve:
🍚 2 cups basmati rice, cooked
🫓 Garlic naan bread
👨🍳 Instructions
Marinate chicken: Mix yogurt, garlic, ginger, spices, and salt. Coat chicken, cover, and refrigerate at least 30 min (or overnight).
Cook chicken: Heat a pan with a little oil. Sear marinated chicken until golden (not fully cooked). Set aside.
Make sauce: In the same pan, melt butter with oil. Sauté onion until soft, then add garlic & ginger. Stir in spices and cook 1 min. Add tomato passata and simmer 10 min.
Finish sauce: Blend sauce smooth if desired. Return to pan, add cream and seared chicken. Simmer 10–12 min until chicken is tender and sauce thickens.
Cook rice: Simmer basmati rice until fluffy.
Prepare raita: Mix yogurt, cucumber, herbs, garlic, salt & pepper. Chill.
Serve: Plate butter chicken with rice, naan, and raita. Garnish with coriander and a swirl of cream.
🔁 Notes & Variations
Use chicken thighs for juicier meat.
Add cashew paste to sauce for extra richness.