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Indian Butter Chicken Rice Bake
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Large skillet
  • 9x13 baking dish
  • Saucepan

Ingredients
  

  • 1 1/2 cups basmati rice
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 4 tablespoons butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1 (15-ounce) can tomato sauce
  • 1/2 cup heavy cream
  • 1 cup chicken broth
  • Salt and black pepper to taste
  • Chopped fresh cilantro for serving

Instructions
 

  • Cook the basmati rice according to package directions until just tender, then set it aside.
  • Preheat the oven to 375°F. In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened.
  • Stir in the garlic and ginger, then add the chicken pieces. Cook until the chicken is no longer pink on the outside.
  • Sprinkle in the garam masala, cumin, and turmeric. Stir for one minute, then pour in the tomato sauce, heavy cream, and chicken broth. Season with salt and pepper. Simmer for 5 minutes until the sauce thickens slightly.
  • Remove the skillet from heat and fold in the cooked rice until evenly coated. Transfer the mixture to a greased 9x13 baking dish.
  • Bake for 20 minutes until the top is lightly golden. Let it rest for 5 minutes before sprinkling with chopped cilantro.

Notes

Assemble the bake up to a day ahead, cover, and refrigerate, then add 10 extra minutes to the bake time straight from the fridge. Use full-fat heavy cream to keep the sauce from separating during reheating at the office. If the rice looks dry after baking, stir in a splash of warm broth before serving.
Course: Main Course
Cuisine: Indian
Equipment: Large skillet, 9x13 baking dish, Saucepan