Epic Butter Chicken Bowl with Basmati Rice & Naan Recipe
A creamy, flavorful butter chicken bowl combining tender marinated chicken thighs simmered in a spiced tomato cream sauce, served over fluffy basmati rice with warm naan bread on the side, garnished with fresh cilantro and lemon wedges for a vibrant, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: Indian
- Diet: Halal
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless chicken thighs or breasts
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons garam masala
- ½ teaspoon turmeric
- 1 teaspoon paprika
Sauce
- 1 medium onion, finely chopped
- 1 cup tomato purée
- ½ cup heavy cream
- 2 tablespoons butter
Sides and Garnishes
- 1 cup basmati rice
- 2 pieces naan bread
- Fresh cilantro (optional garnish)
- Lemon wedges (optional)
Instructions
- Marinate and Sear the Chicken: In a bowl, combine the chicken with minced garlic, salt, black pepper, garam masala, turmeric, and paprika. Mix thoroughly to coat the chicken evenly. Heat a skillet over medium-high heat and sear the chicken pieces until they develop a golden brown crust on both sides. Remove from the skillet and set aside.
- Sauté Onions and Build Sauce: Using the same skillet, add the chopped onions and sauté until they become translucent and soft. Stir in the remaining spices and then pour in the tomato purée. Cook this mixture over medium heat, allowing it to simmer and the flavors to meld together.
- Add Cream and Butter: Stir in the heavy cream and butter, which will create a rich and luscious sauce. Return the seared chicken to the skillet, submerging it in the sauce, then reduce the heat to low and let it simmer gently until the chicken is cooked through and tender.
- Prepare Rice and Naan: While the chicken simmers, cook the basmati rice according to package instructions until fluffy. Warm the naan bread either on a skillet or in the oven to serve warm alongside the dish.
- Assemble the Bowl: In serving bowls, place a generous scoop of basmati rice, spoon the butter chicken over the rice, and add a piece of warm naan on the side.
- Garnish and Serve: Finish the dish by garnishing with freshly chopped cilantro and a squeeze of lemon juice to add brightness. Serve immediately for a comforting and flavorful meal.
Notes
- You can use boneless, skinless chicken thighs for juicier meat or breasts for a leaner option.
- Adjust the level of spices according to your taste preference, adding a pinch of chili powder if you like it spicy.
- Heavy cream can be substituted with coconut cream for a dairy-free variation.
- Leftover butter chicken is great for meal prep and reheats well.
- Fresh cilantro and lemon wedges add freshness and enhance the dish’s flavors.
Nutrition
- Serving Size: 1 bowl with rice and naan
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: butter chicken, basmati rice, naan, Indian recipe, creamy chicken curry, garam masala chicken, comfort food
