Spiced Butter Chicken (Korma) with Basmati Rice
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 ready in about 65 minutes pairs (4 oz each) chicken thighs, yogurt, medium, pureed 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Butter Chicken (Korma) with Basmati Rice take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Butter Chicken (Korma) with Basmati Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (4 oz each) chicken thighs from drying out.
Can I substitute ingredients in Spiced Butter Chicken (Korma) with Basmati Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Butter Chicken (Korma) with Basmati Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Butter Chicken (Korma) with Basmati Rice?
Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
