Butter Chicken & Basmati Rice

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.


Chef Michael David


250 mL (1 cup) Basmati Rice, dry

500 g (1 lb) Chicken Pieces, boneless, skinless

30 mL (2 Tbsp) Canola or Olive Oil

2 mL (1/2 tsp) Salt (or to taste)

2 mL (1/2 tsp) Black Pepper (to taste)

1 small Cooking Onion, chopped

15 mL (1 Tbsp) Ginger, fresh, minced

10 mL (2 tsp) Garlic Clove, minced

1-2 Roma Tomatoes, fresh, diced

400-500 mL (1 jar) Butter Chicken Sauce

125 mL (1/2 cup) Coconut Milk

125 mL (1/2 cup) Cilantro, fresh, chopped


  1. Cook rice as per directions.
  2. Cut chicken into bite size pieces. Season with salt and pepper.
  3. In a large sauté pan, heat half the amount of oil. Add chicken and cook until fully cooked. Transfer chicken to a bowl.
  4. Add remaining oil to the pan, sauté onion until soft. Add ginger and garlic and cook for 1 minute.
  5. Add the tomatoes. Sauté until the tomatoes have released some juices and softened.
  6. Reduce the heat and add the butter chicken sauce. Simmer approximately 10 minutes.
  7. Add the coconut milk and cooked chicken and heat through.
  8. Serve butter chicken with rice. Garnish with chopped cilantro.

Makes 5 portions