Butter Chicken Rice Bowl Recipe
Indulge in the rich, creamy comfort of our signature butter chicken rice bowl — tender halal chicken simmered in a velvety tomato-butter sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Butter Chicken
For the Rice
Method
Cooking the Rice
- 1
Rinse and Soak the Rice
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- 2
Cook the Rice
In a pot, combine the soaked rice, 2 cups of water, and 1 tsp of salt. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Cooking the Butter Chicken
- 3
Sauté Aromatics
In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- 4
Cook the Chicken
Cut the halal chicken breasts into bite-sized pieces. Add them to the skillet and cook until browned on all sides, about 5-7 minutes.
- 5
Add Tomato and Spices
Stir in the tomato puree, garam masala, ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Cook for 10 minutes, stirring occasionally, until the sauce thickens.
- 6
Finish with Cream
Lower the heat and add the heavy cream, stirring until well combined. Simmer for an additional 5 minutes. Adjust seasoning with salt if needed.
- 7
Assemble the Bowl
- 8
Serve
In a serving bowl, place a generous scoop of the cooked basmati rice at the bottom. Top with a hearty serving of butter chicken and drizzle with extra sauce. Garnish with additional cilantro if desired.