Creamy Butter Chicken Curry with Basmati Rice

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Try out this delicious butter chicken curry with basmati rice recipe for an exotic dinner idea! This tasty dish is rich in flavour and packed with spices.

SunRice Basmati & Long Grain Blend

SunRice Basmati & Long Grain Blend

This blend of aromatic Basmati and Long Grain Rice is the gateway to Indian cuisine and produces a light fluffy texture ideal for absorbing flavours. A drier rice, Basmati grains will remain separate, which makes it a staple of Indian cooking. It tastes great with tandoori and in curries such as the classic butter chicken, or as an alternative base for a Thai massaman curry. For best results, Basmati rice should be rinsed and then soaked for 30 minutes prior to cooking. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 1 cup SunRice Basmati Rice (rinsed)

  • 800 g Chicken Thigh Fillet (cut into 3 cm pieces)

  • 2 cup Chicken Stock

  • 60 g Ghee

  • 1 Brown Onion (finely chopped)

  • tsp Cardamom (ground)

  • 2 tsp Sweet Paprika

  • tsp Cinnamon (ground)

  • ½ cup Roasted Salted Cashews (ground)

  • 1 cup Tomato Passata

  • 300 ml Thickened Cream

  • 1 bunch Coriander

  • 1 Lime

  • ½ Small Lemon (juiced)

  • ½ cup Greek-Style Yoghurt

  • 1 tsp Turmeric (ground)

  • 2 tsp Garam Masala

  • ½ tsp Chilli Powder

  • 1 tsp Cumin (ground)

  • 1 tsp Fresh Ginger (grated)

  • 2 clove Garlic (crushed)


Basmati rice is renowned for its delightful aroma and long slender grains. When cooked, Basmati rice expands in length and produces a light, fluffy texture that is ideal for absorbing the flavours of your cooking. A drier rice, Basmati grains will remain separate, making it a staple of Indian cooking.






Longer Grains

Longer Grains

Photo of Creamy Butter Chicken Curry with Basmati Rice


  • To make the marinade for the chicken combine lemon juice, yoghurt, turmeric, masala, chilli powder, cumin, ginger and garlic. Add chicken and stir to coat. Cover and refrigerate for 2 hours or overnight if time permits.

  • Place rice and 1 1/2 cups of stock into a saucepan, bring to the boil over high heat. Reduce heat to low, cover and simmer for 15 minutes until rice has absorbed the stock. Stand without removing the lid for 10 minutes.

  • Meanwhile, melt the ghee or heat oil in a wok over medium heat. Add the onion, cardamom, paprika and cinnamon. Cook, stirring often for 4-5 minutes until onion is soft. Stir in the ground cashews. Reduce heat to low, add chicken and all the marinade. Combine the passata and remaining ½ cup stock and add to the wok. Simmer, uncovered for 15 minutes.

  • Stir in cream and simmer for a further 10-15 minutes, until chicken is cooked through and sauce is reduced slightly. Scatter over the coriander and serve with the rice and lime wedges.

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