Plate of butter chicken served with rice and mixed vegetables

Butter Chicken with Rice and Vegetables

ByNaya Lucas
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Why make this recipe

Butter Chicken with Rice and Vegetables is a popular dish that brings the flavor of Indian cuisine right to your kitchen. It’s creamy, rich, and full of spices, making it perfect for any dinner occasion. Plus, it pairs beautifully with rice and vegetables, which makes it a complete meal. Whether you are cooking for family, friends, or just for yourself, this recipe is sure to impress.

How to make Butter Chicken with Rice and Vegetables

Ingredients

  • 1 lb chicken breast, cubed
  • 1 cup heavy cream
  • 2 cups cooked rice
  • 1 cup mixed vegetables (e.g., bell peppers, peas, carrots)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • Salt and pepper to taste
  • 2 tbsp oil or butter

Directions

  1. In a large pan, heat oil or butter over medium heat.
  2. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
  3. Add the cubed chicken and cook until browned.
  4. Stir in garam masala, turmeric, salt, and pepper.
  5. Pour in the heavy cream and bring to a simmer.
  6. Add the mixed vegetables and cook until they are tender.
  7. Serve the butter chicken over cooked rice.

How to serve Butter Chicken with Rice and Vegetables

To serve, spoon a generous portion of the butter chicken over a bed of warm cooked rice. You can add extra vegetables on the side for a colorful presentation. Garnishing with fresh cilantro or a squeeze of lemon can enhance the flavors even more.

How to store Butter Chicken with Rice and Vegetables

If you have leftovers, let the butter chicken cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days. You can also freeze it for up to a month. Just make sure to separate the rice and chicken if possible, as they may reheat differently.

Tips to make Butter Chicken with Rice and Vegetables

  • Make sure not to overcook the chicken, as it can become tough. Cook just until it is no longer pink.
  • You can adjust the spice level by adding more or less garam masala according to your taste.
  • Try adding more vegetables to increase the nutritional value or to suit your preferences.

Variation

For a healthier version, you can substitute heavy cream with coconut milk or yogurt. You can also use tofu instead of chicken for a vegetarian option.

FAQs

1. Can I use frozen chicken?
Yes, you can use frozen chicken. Just make sure to properly cook it through before serving.

2. What type of rice is best to use?
Basmati rice is traditionally used, but you can use any kind of rice you prefer.

3. Can I add other spices?
Absolutely! Feel free to experiment with additional spices like cumin or chili powder for extra flavor.

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Butter Chicken with Rice and Vegetables

A creamy and flavorful Indian dish, Butter Chicken is paired with rice and vegetables for a complete meal that's perfect for any dinner occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cubed
  • 1 cup heavy cream
  • 2 cups cooked rice
  • 1 cup mixed vegetables (e.g., bell peppers, peas, carrots)
Aromatics
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
Spices and Seasonings
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • Salt and pepper to taste
  • 2 tbsp oil or butter

Method
 

Cooking
  1. In a large pan, heat oil or butter over medium heat.
  2. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
  3. Add the cubed chicken and cook until browned.
  4. Stir in garam masala, turmeric, salt, and pepper.
  5. Pour in the heavy cream and bring to a simmer.
  6. Add the mixed vegetables and cook until they are tender.
  7. Serve the butter chicken over cooked rice.

Notes

To serve, spoon a generous portion of the butter chicken over a bed of warm cooked rice. Garnishing with fresh cilantro or a squeeze of lemon can enhance the flavors. If you have leftovers, let the butter chicken cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days or frozen for up to a month. Make sure to separate the rice and chicken if possible, as they may reheat differently.

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