Sprig Originals's kitchen / Butter Chicken Rice Bake

Butter Chicken Rice Bake

Name: Butter Chicken Rice Bake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: indian
Ingredients: 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces; 1.5 cups basmati rice, rinsed until the water runs clear; 1 medium yellow onion, finely chopped; 4 cloves garlic, grated; 1 tbsp fresh ginger, grated; 1 tbsp garam masala; 0.5 tsp ground turmeric; 1.75 tsp fine salt; 1 can (14 oz) crushed tomatoes; 1.5 cups chicken broth; 4 tbsp unsalted butter, cut into small cubes; 0.5 cup heavy cream; 1 cup frozen peas; 0.25 cup fresh cilantro, chopped

By Sprig Originals ✓ · cooked up in Sprig

⏱ 1 hr 15 min🍽 Serves 6👨‍🍳 easyindian

Gluten-FreeHigh-Protein

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

Everything for a creamy, gently spiced butter chicken dinner goes straight into one baking dish — raw basmati and all — and comes out of the oven as a tender, saucy rice casserole. Peas and cream stir in at the end, and it reheats beautifully for lunches all week.

Ingredients

Casserole

1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
1.5 cups basmati rice, rinsed until the water runs clear
1 medium yellow onion, finely chopped
4 cloves garlic, grated
1 tbsp fresh ginger, grated
1 tbsp garam masala
0.5 tsp ground turmeric
1.75 tsp fine salt
1 can (14 oz) crushed tomatoes
1.5 cups chicken broth
4 tbsp unsalted butter, cut into small cubes

To finish

0.5 cup heavy cream
1 cup frozen peas
0.25 cup fresh cilantro, chopped

Instructions

Heat the oven to 400°F (200°C) and set a rack in the middle. Rinse the basmati rice in a sieve under cold water until the water runs clear, then leave it to drain.
In a 9x13-inch baking dish, toss the chicken pieces with the onion, garlic, ginger, garam masala, turmeric and salt until everything is evenly coated.
Scatter the drained rice over the chicken, then pour over the crushed tomatoes and chicken broth. Stir gently to combine and spread into an even layer, making sure all the rice is submerged. Dot the cubes of butter over the top.
Cover the dish tightly with foil, sealing the edges well, and bake for 50 minutes.
Uncover carefully (steam will escape) and check that the rice is tender and the liquid absorbed; if the grains are still firm, re-cover and bake another 5–8 minutes.
Scatter the frozen peas over the surface and pour the cream evenly over the top. Stir it through with a fork, fluffing the rice as you go, then re-cover with the foil and let it rest out of the oven for 10 minutes.
Sprinkle with chopped cilantro and serve straight from the dish.

Chef's tips

Rinsing the rice is the one step that matters most — unrinsed basmati makes the bake gluey.
Swap the heavy cream for full-fat coconut milk and use oil in place of the butter for a dairy-free version.
Leftovers keep 4 days in the fridge. Reheat covered with a splash of water or broth to bring the rice back to life.
For more heat, add 1/2 teaspoon cayenne with the garam masala, or serve with a spoonful of plain yogurt to cool it down.

Nutrition (per serving, estimated)

561calories

32gprotein

53gcarbs

24gfat

Estimates only — values vary with brands and portions.

Made with Sprig

Butter Chicken Rice Bake was created in Sprig — the AI chef that turns any craving into a complete recipe, plans your week, and shops with one smart list.

Start your free trial See plans

7 days free · cancel anytime · the app lands in the App Store soon

Not ready yet? Get the occasional recipe worth cooking.

You're on the list — check your inbox!

Unsubscribe anytime. Privacy Policy

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem