Butter Chicken, Butter Mood

Better Butter Chicken Bowls

Yield: 2 servings
Prep Time: 20 minutes (+30 minutes marinating if possible)
Cook Time: 30 minutes
Total Time: 50 minutes
Estimated Calories: ~850 per serving
Estimated Protein: ~48g per serving

Ingredients

Chicken Marinade

• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup plain Greek yogurt
• 1 tsp kosher salt
• 1 tsp garam masala
• 1/2 tsp paprika
• 1/2 tsp garlic powder

Sauce

• 2 Tbsp butter
• 1 Tbsp oil
• 1/2 small yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 cup tomato sauce
• 1/2 cup heavy cream
• 1 1/2 tsp garam masala
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp turmeric
• 1 tsp honey or brown sugar
• 1/2 tsp salt
• 1 Tbsp butter (for finishing)

Rice

• 1 cup basmati rice
• 1 3/4 cups water
• 1/2 tsp salt
• 1 Tbsp butter

Optional Garnish

• Chopped cilantro
• Extra cream drizzle
• Naan bread

Directions

Step 1 – Marinate the Chicken
In a bowl, combine the chicken, Greek yogurt, salt, garam masala, paprika, and garlic powder. Mix well and let sit for at least 30 minutes. If you're short on time, even 15 minutes helps.

Step 2 – Cook the Rice
Rinse the rice until the water runs mostly clear. Add rice, water, salt, and butter to a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let rest for 5 minutes before fluffing with a fork.

Step 3 – Brown the Chicken
Heat oil in a large skillet over medium-high heat. Shake off excess marinade and add the chicken to the pan. Cook for 5–7 minutes until golden brown on several sides. Remove to a plate. The chicken does not need to be fully cooked yet.

Step 4 – Build the Sauce
Reduce heat to medium. Add 2 tablespoons butter and the diced onion to the same pan. Cook for 4–5 minutes until softened. Add garlic and ginger and cook for 30 seconds. Stir in garam masala, paprika, cumin, and turmeric and cook for another 20 seconds. Add tomato sauce, honey, salt, and heavy cream. Stir until smooth.

Step 5 – Simmer
Return the chicken and any juices to the pan. Simmer gently for 8–10 minutes until the chicken is fully cooked and the sauce thickens slightly. If needed, add a splash of water. Stir in the final tablespoon of butter just before serving for a rich, silky finish.

Step 6 – Serve
Spoon rice into bowls and top generously with the butter chicken and extra sauce. Garnish with cilantro, a drizzle of cream, and warm naan if desired.

Rizz Tip 💘
"Are you butter chicken? Because you've completely spiced up my life." 😏🍛