Spiced Butter Chicken (Korma) with Basmati Rice

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

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 developed and reviewed.

A creamy, aromatic Indian dish featuring tender chicken in a rich tomato and yogurt-based sauce, served over fragrant basmati rice. This Indian-inspired chicken recipe, ready in about 65 minutes, pairs chicken thighs, yogurt, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 40 min Serves 4 Indian cuisine 400 cal/serving

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Ingredients

4 pieces (4 oz each) chicken thighs
1/2 cup yogurt
2 medium, pureed tomatoes
1 medium, diced onion
3 cloves, minced garlic
1 tbsp, grated ginger
1 tsp garam masala
1 tsp, ground cumin
1/2 tsp turmeric
1 cup, uncooked basmati rice
1/4 cup coconut milk
to taste salt

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Cuisinel 12‑Inch Cast Iron Skillet – Pre‑Seasoned Frying Pan with Assist Handle & Silicone Handle Holder – Oven, Stovetop, Grill & Campfire Safe Cookware – PFAS & PFOA‑Free
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Instructions

Step 1: In a bowl, mix yogurt, tomatoes, garam masala, cumin, turmeric, and salt. Marinate chicken for 30 minutes.
Step 2: Cook basmati rice according to package instructions.
Step 3: In a large skillet, heat 2 tbsp oil over medium heat. Sauté onion until golden (5 minutes), then add garlic and ginger. Cook for 1 minute until fragrant.
Step 4: Add marinated chicken and cook for 5 minutes until browned. Stir in coconut milk and cook for 10 minutes until the chicken is tender and the sauce thickens.
Step 5: Serve the chicken and sauce over rice, garnished with fresh cilantro.