Podcast

Butter Chicken and Rice

by StudioLink Recipe.
June 26, 2026
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Made by Randy Food

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Creamy, warmly spiced, and packed with tender chicken, this easy butter chicken delivers restaurant-quality flavor with simple pantry ingredients. Served over fluffy rice, it’s an approachable weeknight meal that’s high in protein and satisfying enough for the whole family.

Ingredients:

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For the Chicken Marinade
  •   1/2 cup full-fat yogurt
  •   1 tsp garam masala
  •   1 tsp kosher salt
  •   1 tsp pepper
  •   1 lb boneless skinless chicken thighs
 
For the Butter Chicken Curry
  •   2 tbsp olive oil
  •   1/2 onion (diced)
  •   1 tsp ginger (minced)
  •   3 cloves garlic (minced)
  •   kosher salt (black pepper)
  •   freshly ground black pepper (to taste)
  •   1 tsp smoked paprika
  •   1 tsp garam masala
  •   120 g crushed tomatoes
  •   1 tbsp tomato paste
  •   1/2 cup water
  •   1/2 cup heavy cream
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. In a bowl, combine the yogurt, garam masala, salt, pepper, and chicken thighs. Marinate for 30 minutes if time allows.
  2. Heat the olive oil over medium-high heat. Sear the chicken in batches until browned, about 6–8 minutes total. Remove from the pan.
  3. Add a splash of water to deglaze the pan. Stir in the onion, garlic, and ginger, cooking until softened.
  4. Mix in the tomato paste and cook for 1–2 minutes before adding the crushed tomatoes, remaining water, heavy cream, smoked paprika, ground cumin, and garam masala.
  5. Return the chicken to the pan and simmer for about 10 minutes, until fully cooked and the sauce has thickened.
  6. Serve over warm rice and garnish with chopped cilantro and a drizzle of heavy cream.

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