Chicken on Rice Recipe

Name: Chicken on Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rice, Basmati; 1 tablespoon butter; 2 tablespoons oil; 1 kg chicken thigh fillet, cut into 3 cm pieces; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 teaspoon cumin, ground; ¼ teaspoon chili powder; 1 cup tomato passata; 3 teaspoons cornflour; ½ cup cream, thickened; ½ cup yoghurt, natural; salt, to taste; sliced almonds, for garnish

Servings: persons

2 cups rice, Basmati
1 tablespoon butter
2 tablespoons oil
1 kg chicken thigh fillet, cut into 3 cm pieces
1 onion, finely chopped
2 garlic cloves, crushed
1 teaspoon cumin, ground
¼ teaspoon chili powder
1 cup tomato passata
3 teaspoons cornflour
½ cup cream, thickened
½ cup yoghurt, natural
salt, to taste
sliced almonds, for garnish

1
Heat butter and 2 tbsps.
2
of oil in a large saucepan, add chicken in batches until browned.
3
Reduce heat, add onion, garlic and spices, cook, stirring, until fragrant Add tomato passata to chicken mixture.
4
Simmer 10 minutes.
5
Stir cornflour into the cream and yoghurt.
6
Pour into chicken mixture and stir.
7
Simmer 10 minutes.
8
Season with salt.
9
Cook rice as per packet directions.
10
Serve butter chicken with rice and top with flaked almonds.

1083

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 cups rice, Basmati, 1 tablespoon butter, 2 tablespoons oil, 1 kg chicken thigh fillet, cut into 3 cm pieces, and more.

Yes, Chicken on Rice 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.

Chicken on Rice

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