Butter Chicken with Spinach Basmati
Indulge in the rich, aromatic flavors of Butter Chicken with Spinach Basmati, a classic Indian-inspired recipe elevated with vibrant twists. Tender, yogurt-marinated chicken thighs are simmered in a creamy, spiced tomato sauce infused with garam masala, cumin, and coriander, creating a luscious, savory delight that's both comforting and elegant. Paired with fragrant basmati rice cooked with cinnamon, cardamom, and bay leaf, and finished with fresh, nutrient-packed spinach, this dish perfectly balances warmth and freshness. Ready in just an hour, this recipe is a show-stopping dinner for four, ideal for impressing guests or elevating your weeknight meals. Serve it up, garnished with fresh cilantro, for a meal that's as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 500 grams chicken thighs (boneless, skinless)
- 3 tablespoons butter
- 120 grams plain yogurt
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon turmeric powder
- 1.5 teaspoons salt
- 1 tablespoon olive oil
- 1 medium onion (finely chopped)
- 3 units garlic cloves (minced)
- 1 teaspoon ginger (grated)
- 200 grams tomato puree
- 150 milliliters heavy cream
- 2 tablespoons fresh cilantro (chopped)
- 200 grams basmati rice
- 100 grams fresh spinach leaves (chopped)
- 400 milliliters water
- 1 unit cinnamon stick
- 2 units cardamom pods
- 1 unit bay leaf
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large bowl, mix yogurt, 1 teaspoon of garam masala, paprika, turmeric powder, and 1 teaspoon of salt. Add the chicken pieces and toss to coat. Marinate in the refrigerator for at least 30 minutes or up to overnight.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the marinated chicken pieces and cook for 3-4 minutes on each side, until lightly browned but not fully cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Sauté the chopped onions for about 4-5 minutes, or until translucent.
Add the minced garlic and grated ginger to the skillet. Cook for 1-2 minutes until fragrant.
Stir in the ground coriander, ground cumin, and the remaining 1 teaspoon of garam masala. Cook for 1 minute, stirring constantly.
Add the tomato puree and cook for 5-6 minutes, stirring occasionally until the mixture thickens slightly and the oil begins to separate.
Lower the heat and slowly stir in the heavy cream. Simmer for 2 minutes.
Return the chicken to the skillet, along with any juices that were released. Cover and simmer on low heat for 15 minutes or until the chicken is fully cooked and tender.
Garnish the butter chicken with fresh cilantro before serving.
For the Spinach Basmati, rinse the rice under cold water until the water runs clear.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the cinnamon stick, cardamom pods, and bay leaf. Sauté for 30 seconds to release their aroma.
Add the rinsed rice and 1 teaspoon of salt. Stir gently to coat the rice with oil and spices.
Pour in 400 milliliters of water and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
After 10 minutes, fluff the rice gently with a fork and stir in the chopped spinach. Cover again and let sit for 5 minutes so the spinach wilts in the residual heat.
Serve the butter chicken hot with spinach basmati rice on the side. Enjoy your flavorful meal!
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 4465 mg | 194% | |
| Total Carbohydrate | 104.5 g | 38% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 24.7 g | ||
| Protein | 154.3 g | 309% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 593 mg | 46% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3450 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
