1 Pan Butter Chicken Rice

60 mins
Serves 3
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Directions

  1. 1Add plain yogurt, neutral oil, ginger garlic paste, salt, fresh lime or lemon juice, chili powder, turmeric, cumin powder, and kasuri methi to a bowl.
  2. 2Add plain yogurt, neutral oil, ginger garlic paste, salt, fresh lime or lemon juice, chili powder, turmeric, cumin powder, and kasuri methi to a bowl.
  3. 3Add plain yogurt, neutral oil, ginger garlic paste, salt, fresh lime or lemon juice, chili powder, turmeric, cumin powder, and kasuri methi to a bowl.
  4. 4Whisk the marinade ingredients together until well combined.
  5. 5Whisk the marinade ingredients together until well combined.
  6. 6Whisk the marinade ingredients together until well combined.
  7. 7Coat the skinless chicken thighs in the marinade.
  8. 8Coat the skinless chicken thighs in the marinade.
  9. 9Coat the skinless chicken thighs in the marinade.
  10. 10Sear the marinated chicken thighs immediately on medium-high heat in a pan.
  11. 11Sear the marinated chicken thighs immediately on medium-high heat in a pan.
  12. 12Sear the marinated chicken thighs immediately on medium-high heat in a pan.
  13. 13Once a nice sear is achieved on both sides of the chicken, set it aside.
  14. 14Once a nice sear is achieved on both sides of the chicken, set it aside.
  15. 15Once a nice sear is achieved on both sides of the chicken, set it aside.
  16. 16Add butter to the same pan and scrape off any browned bits from the bottom.
  17. 17Add butter to the same pan and scrape off any browned bits from the bottom.
  18. 18Add butter to the same pan and scrape off any browned bits from the bottom.
  19. 19Once the butter is melted, add chili powder and coriander powder to the pan.
  20. 20Once the butter is melted, add chili powder and coriander powder to the pan.
  21. 21Once the butter is melted, add chili powder and coriander powder to the pan.
  22. 22Mix the spices with the melted butter.
  23. 23Mix the spices with the melted butter.
  24. 24Mix the spices with the melted butter.
  25. 25Add a can of crushed tomatoes to the pan.
  26. 26Add a can of crushed tomatoes to the pan.
  27. 27Add a can of crushed tomatoes to the pan.
  28. 28Add finely diced onions, ginger garlic paste, butter, pepper, bay leaves, cinnamon stick, and cloves to the pan.
  29. 29Add finely diced onions, ginger garlic paste, butter, pepper, bay leaves, cinnamon stick, and cloves to the pan.
  30. 30Add finely diced onions, ginger garlic paste, butter, pepper, bay leaves, cinnamon stick, and cloves to the pan.
  31. 31Incorporate all the ingredients in the pan.
  32. 32Incorporate all the ingredients in the pan.
  33. 33Incorporate all the ingredients in the pan.
  34. 34Add water to the pan.
  35. 35Add water to the pan.
  36. 36Add water to the pan.
  37. 37Cover the pan and let it cook for 15 minutes.
  38. 38Cover the pan and let it cook for 15 minutes.
  39. 39Cover the pan and let it cook for 15 minutes.
  40. 40Remove the whole spices from the pan.
  41. 41Remove the whole spices from the pan.
  42. 42Remove the whole spices from the pan.
  43. 43Use an immersion blender to blend the sauce until smooth.
  44. 44Use an immersion blender to blend the sauce until smooth.
  45. 45Use an immersion blender to blend the sauce until smooth.
  46. 46Add washed basmati rice to the smooth sauce.
  47. 47Add washed basmati rice to the smooth sauce.
  48. 48Add washed basmati rice to the smooth sauce.
  49. 49Add water or chicken stock to the pan.
  50. 50Add water or chicken stock to the pan.
  51. 51Add water or chicken stock to the pan.
  52. 52Mix the rice and liquid into the sauce.
  53. 53Mix the rice and liquid into the sauce.
  54. 54Mix the rice and liquid into the sauce.
  55. 55Add the seared chicken back on top of the rice and sauce mixture, including any chicken juices.
  56. 56Add the seared chicken back on top of the rice and sauce mixture, including any chicken juices.
  57. 57Add the seared chicken back on top of the rice and sauce mixture, including any chicken juices.
  58. 58Once the entire surface of the water comes to a boil, cover the pan.
  59. 59Once the entire surface of the water comes to a boil, cover the pan.
  60. 60Once the entire surface of the water comes to a boil, cover the pan.
  61. 61Drop the heat to low and cook for around 25 minutes or until the rice is fully cooked.
  62. 62Drop the heat to low and cook for around 25 minutes or until the rice is fully cooked.
  63. 63Drop the heat to low and cook for around 25 minutes or until the rice is fully cooked.
  64. 64Top it off with heavy cream and kasuri methi.
  65. 65Top it off with heavy cream and kasuri methi.
  66. 66Top it off with heavy cream and kasuri methi.

Ingredients

  • 0.5 cup Plain Yogurt
  • 0.5 cup Plain Yogurt
  • 0.5 cup Plain Yogurt
  • 1 tbsp Neutral Oil
  • 1 tbsp Neutral Oil
  • 1 tbsp Neutral Oil
  • 1.5 tbsp Ginger Garlic paste
  • 1.5 tbsp Ginger Garlic paste
  • 1.5 tbsp Ginger Garlic paste
  • Salt
  • Salt
  • Salt
  • fresh lime or lemon juice
  • fresh lime or lemon juice
  • fresh lime or lemon juice
  • 1.5 tbsp Chili powder
  • 1.5 tbsp Chili powder
  • 1.5 tbsp Chili powder
  • Turmeric
  • Turmeric
  • Turmeric
  • 0.5 tsp Cumin powder
  • 0.5 tsp Cumin powder
  • 0.5 tsp Cumin powder
  • Kasuri Methi
  • Kasuri Methi
  • Kasuri Methi
  • skinless Chicken thighs
  • skinless Chicken thighs
  • skinless Chicken thighs
  • 3 tbsp Butter
  • 3 tbsp Butter
  • 3 tbsp Butter
  • 0.5 tbsp Chili powder
  • 0.5 tbsp Chili powder
  • 0.5 tbsp Chili powder
  • Coriander powder
  • Coriander powder
  • Coriander powder
  • 15 oz can of crushed tomatoes
  • 15 oz can of crushed tomatoes
  • 15 oz can of crushed tomatoes
  • 2 cups finely diced onions
  • 2 cups finely diced onions
  • 2 cups finely diced onions
  • 2 tbsp GG Paste
  • 2 tbsp GG Paste
  • 2 tbsp GG Paste
  • 1.5 tsp Pepper
  • 1.5 tsp Pepper
  • 1.5 tsp Pepper
  • 3 Bay Leaves
  • 3 Bay Leaves
  • 3 Bay Leaves
  • 1 Cinnamon Stick
  • 1 Cinnamon Stick
  • 1 Cinnamon Stick
  • 5 6 Clove
  • 5 6 Clove
  • 5 6 Clove
  • 1 cup Water
  • 1 cup Water
  • 1 cup Water
  • 1 cup washed Basmati rice
  • 1 cup washed Basmati rice
  • 1 cup washed Basmati rice
  • 1.5 cups water or Chicken stock
  • 1.5 cups water or Chicken stock
  • 1.5 cups water or Chicken stock
  • Heavy cream
  • Heavy cream
  • Heavy cream

Equipment

panbowltongswooden spoonimmersion blenderlid

Tips

  • You can let the chicken marinate for several hours for more flavor.
  • Don't worry about the black stuff in the pan after searing the chicken, it's all flavor that just needs to be scraped off.
1 Pan Butter Chicken Rice | Clip Recipe