Anchor Caribbean

Butter Chicken with Basmati Rice

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30 mins
Prep: 10 mins | Cook: 20 mins | Servings: 6



  • 2 pounds boneless chicken thighs chopped into bite-sized pieces (chicken breast is good, too)
  • 2 tablespoons grated garlic
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon garam masala
  • 1 teaspoon red chilli powder Kashmeri chilli powder is traditional, but paprika is good
  • 1 teaspoon turmeric
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • ½ cup plain yoghurt
  • 1 tablespoon lemon juice


  • 2 tablespoons butter
  • 1 medium onion chopped
  • 1 red pepper chopped (I used a long red cayenne, but use your favourite)
  • 3 cloves garlic minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon red chilli powder
  • Salt and pepper to taste
  • 1 tablespoon spicy red chilli flakes optional
  • 14 ounces diced tomatoes fresh or canned, or use tomato sauce
  • 1 cup heavy cream or use ½ cup milk and ½ cup cream for a lighter version

FOR SERVING: Fresh chopped herbs, extra hot pepper flakes, cooked rice, warmed naan



  • Add the chopped chicken to a medium bowl. Add the garlic, ginger, garam masala, chilli powder, turmeric, cumin, salt and pepper yoghurt and lemon juice.
  • Stir to cover the chicken. Cover and set in the refrigerator to marinate for at least 30 minutes. You can marinate overnight for greater flavour penetration.

FOR THE BUTTER CHICKEN: Please visit Chili Pepper Madness here for instructions

FOR THE BASMATI RICE: Cook as instructed on the package

Recipe by Mike Hultquist.

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