Creamy Butter Chicken with Spinach and Aromatic Basmati Rice
This Creamy Butter Chicken with Spinach is a fusion of traditional Indian flavors and modern convenience. Tender pieces of chicken thigh are simmered in a rich, spiced tomato-based sauce enhanced with creamy yogurt and thickened cream, and finished with fresh spinach for a nutritious touch. Served alongside fluffy basmati rice, this dish is perfect for a warm family dinner or an easy weeknight meal. For added convenience, feel free to use store-bought butter chicken paste or simmer sauce. The dish can also be paired beautifully with fragrant jasmine rice for a slightly different experience.
4
Servings
625
Calories
19
Ingredients
Ingredients
Basmati rice
450 g (Rinsed and drained)
Butter
1 tablespoon (Unsalted)
Canola oil
1.5 tablespoons (Divided)
Chicken thigh fillet
1 kg (Cut into 3 cm pieces)
Onion
1 (Finely chopped)
Fresh ginger
1 tablespoon (Finely grated)
Garlic cloves
2 (Crushed)
Ground cumin
2 teaspoons (N/A)
Ground cardamom
1 teaspoon (N/A)
Coriander powder
1 teaspoon (N/A)
Garam masala
1 teaspoon (N/A)
Chili powder
1/4 teaspoon (N/A)
Tomato puree
1 1/4 cups (N/A)
Cornflour
3 teaspoons (N/A)
Thickened cream
1/2 cup (N/A)
Greek style natural yogurt
1/2 cup (N/A)
Baby spinach leaves
50 g (Rinsed)
Salt
to taste (N/A)
Toasted sliced almonds
1/4 cup (For serving)
Instructions
1
In a large heavy-based saucepan, heat the butter and 1 tablespoon of the canola oil over medium heat. Once melted, add the chicken pieces in batches, cooking until they are browned on all sides. Remove the chicken from the saucepan and set aside in a bowl.
2
Lower the heat slightly and add the remaining tablespoon of canola oil to the pan. Add the chopped onion and sauté for about 5 minutes, stirring occasionally until the onions are soft and translucent.
3
Stir in the grated ginger, crushed garlic, ground cumin, ground cardamom, coriander powder, garam masala, and chili powder. Cook for approximately 30 seconds or until the spices release their fragrant aroma.
4
Pour in the tomato puree and return the browned chicken along with any accumulated juices back into the pan. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
5
In a small bowl, mix the cornflour with 1 tablespoon of the thickened cream to form a paste. Set this aside. Add the remaining cream and the Greek yogurt into the chicken mixture, stirring well to combine.
6
Allow the sauce to simmer for another 10 minutes, stirring occasionally. Then, incorporate the cornflour paste into the mixture, stirring for 1 additional minute or until the sauce has thickened to your desired consistency.
7
Fold in the baby spinach leaves just until they are wilted, then season the dish with salt to taste.
8
Meanwhile, cook the basmati rice according to package instructions. Once done, fluff it with a fork.
9
Serve the creamy butter chicken over a bed of fluffy basmati rice, garnished with toasted sliced almonds.
Nutrition Information
35
Fat
30
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Creamy Butter Chicken with Spinach served with Aromatic Basmati Rice.
How many servings does this recipe yield?
This recipe makes 4 servings.
What type of chicken is best for this recipe?
Chicken thigh fillet is recommended because it remains tender during simmering.
How much chicken is required?
You will need 1 kg of chicken thigh fillet, cut into 3 cm pieces.
What kind of rice is used for serving?
Basmati rice is used, specifically 450 g rinsed and drained.
Can I use a different type of rice?
Yes, the dish can also be paired beautifully with fragrant jasmine rice.
What is the calorie count per serving?
Each serving contains 625 calories.
How much protein is in a serving?
There are 30 grams of protein per serving.
What is the total fat content?
The dish contains 35 grams of fat per serving.
Which spices are used in the spice mix?
The spices include ground cumin, ground cardamom, coriander powder, garam masala, and chili powder.
Is there a shortcut for the sauce?
Yes, for convenience you can use store-bought butter chicken paste or simmer sauce.
How do I thicken the sauce?
The sauce is thickened by mixing 3 teaspoons of cornflour with 1 tablespoon of thickened cream to form a paste, then stirring it into the sauce.
What dairy products are needed?
You will need unsalted butter, thickened cream, and Greek style natural yogurt.
What greens are included in the chicken?
50 g of baby spinach leaves are folded into the sauce at the end until wilted.
How much fresh ginger is used?
1 tablespoon of finely grated fresh ginger is required.
How many garlic cloves are needed?
The recipe calls for 2 crushed garlic cloves.
What type of tomato base is used?
1 1/4 cups of tomato puree are used for the base of the sauce.
What oil is used for cooking?
1.5 tablespoons of canola oil, divided, are used for browning the chicken and sautéing onions.
How long should the onions be cooked?
Sauté the onion for about 5 minutes until soft and translucent.
When do I add the spices?
Stir in the spices after the onions are soft and cook for 30 seconds until fragrant.
How long does the chicken simmer initially?
Simmer the chicken in the tomato puree for 10 minutes before adding the dairy.
How long does the sauce simmer after adding yogurt and cream?
It should simmer for another 10 minutes after the dairy is incorporated.
What is the suggested garnish?
The dish is garnished with 1/4 cup of toasted sliced almonds.
Is the butter salted or unsalted?
Unsalted butter is recommended for this recipe.
How do I prepare the basmati rice?
Rinse and drain the rice, cook according to package instructions, and fluff with a fork.
Is this recipe considered spicy?
It contains a small amount (1/4 tsp) of chili powder, making it aromatic rather than very spicy.
What is the total ingredient count?
This recipe uses 19 individual ingredients.
Should I brown the chicken first?
Yes, brown the chicken pieces in butter and oil in batches before simmering.
What type of saucepan should I use?
A large heavy-based saucepan is ideal for even heat distribution.
When should I season with salt?
Season the dish with salt to taste after the spinach has wilted.