Butter Chicken With Spinach & Basmati Recipe

Name: Butter Chicken With Spinach & Basmati
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (450 g) package basmati rice; 1 tablespoon butter; 1 1/2 tablespoons canola oil; 1 kg chicken thigh fillet, cut into 3 cm pieces; 1 onion, finely chopped; 1 tablespoon finely grated fresh ginger; 2 garlic cloves, crushed; 2 teaspoons ground cumin; 1 teaspoon ground cardamom; 1 teaspoon coriander powder; 1 teaspoon garam masala; 1/4 teaspoon chili powder; 1 1/4 cups tomatoes, puree*; 3 teaspoons cornflour; 1/2 cup thickened cream; 1/2 cup greek style natural yoghurt; 50 g baby spinach leaves; salt, to taste; 1/4 cup toasted sliced almonds, to serve

Servings: persons

1 (450 g) package basmati rice
1 tablespoon butter
1 1/2 tablespoons canola oil
1 kg chicken thigh fillet, cut into 3 cm pieces
1 onion, finely chopped
1 tablespoon finely grated fresh ginger
2 garlic cloves, crushed
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon coriander powder
1 teaspoon garam masala
1/4 teaspoon chili powder
1 1/4 cups tomatoes, puree*
3 teaspoons cornflour
1/2 cup thickened cream
1/2 cup greek style natural yoghurt
50 g baby spinach leaves
salt, to taste
1/4 cup toasted sliced almonds, to serve

1
Heat butter and 1 tablespoon of the oil in a large heavy based saucepan. Cook the chicken in batches until browned. Transfer to a bowl.
2
Reduce heat and add remaining oil. Add onion and cook, stirring occasionally, for 5 minutes or until soft.
3
Add ginger, garlic and spices. Cook, stirring, until fragrant (about 30 seconds).
4
Add tomato puree and chicken (including juices). Simmer 10 minutes, stirring occasionally.
5
Place cornflour in a small bowl. Stir in 1 tablespoon cream and set aside. Add remaining cream and yoghurt to chicken mixture - stir to combine.
6
Simmer 10 minutes, stirring occasionally. Add cornflour mixture and stir for 1 minute longer or until thickened.
7
Add spinach and stir just until wilted. Season with salt.
8
Cook rice as per directions on pack. Serve butter chicken with rice and top with flaked almonds.

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (450 g) package basmati rice, 1 tablespoon butter, 1 1/2 tablespoons canola oil, 1 kg chicken thigh fillet, cut into 3 cm pieces, and more.

Yes, Butter Chicken With Spinach & Basmati falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butter Chicken With Spinach & Basmati

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions