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Basmati Rice and Butter Chicken Casserole
Elevate your dinner with this deliciously creamy Basmati Rice and Butter Chicken Casserole, combining the rich flavors of butter chicken with the fluffy goodness of basmati rice!
Ingredients
- 2 cups basmati rice
- 1 pound boneless chicken thighs, diced
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (14 oz) diced tomatoes
- 1 cup heavy cream
- 1 tablespoon butter
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preheat the oven to 350°F (175°C).
Rinse the basmati rice under cold water until the water runs clear; set aside.
In a large skillet, heat the vegetable oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.
Remove the chicken and set aside. In the same skillet, add the chopped onion, garlic, and ginger, sautéing until the onion is translucent.
Stir in the diced tomatoes, heavy cream, butter, garam masala, cumin, turmeric, chili powder, salt, and pepper. Let it simmer for 5 minutes.
In a large casserole dish, layer the rinsed rice and pour the butter chicken sauce over the top.
Add 3 cups of water to the casserole, stir gently to combine, and cover with aluminum foil.
Bake in the preheated oven for 30-35 minutes, or until the rice is fully cooked and has absorbed the liquid.
Let it sit for 5 minutes before fluffing with a fork and serving.
Kitchen Tools
- Large skillet
- Casserole dish
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, but make sure to thaw and cut it before cooking for even cooking.
It's mildly spiced, but you can adjust the heat by adding more chili powder.
Absolutely! Assemble it and store it in the refrigerator, then bake when ready to serve.
Let it sit uncovered for a few minutes to help absorb excess moisture.
Yes, shrimp or turkey work well as alternatives to chicken.