Best-Spiced Butter Chicken with Basmati Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

An authentic Indian curry where the 'best' balance of spices creates a rich, aromatic sauce that perfectly complements fluffy rice. This Indian recipe, ready in about 60 minutes, pairs boneless chicken thighs, heavy cream, tomato puree for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 35 min Serves 4 Indian cuisine 680 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp oil in a large skillet over medium-high heat. Sear 1 lb chicken thighs in batches until golden brown (3-4 minutes per batch), then set aside.
  2. Step 2: In the same skillet, cook 1 medium finely chopped onion for 5 minutes until golden. Add 1 tbsp grated ginger and 2 minced garlic cloves, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 1/2 tsp turmeric, 1/2 tsp ground cumin, 1 tsp garam masala, and 1/2 cup tomato puree. Cook for 2 minutes, then add 1/2 cup heavy cream and 1/2 cup water, stirring until smooth.
  4. Step 4: Return chicken to the skillet, cover, and simmer for 15 minutes until chicken is cooked through. Meanwhile, cook 1 cup rinsed basmati rice with 2 cups water until fluffy (18 minutes). Serve curry over rice with extra cream drizzled on top.

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