Spinach Butter Chicken & Rice

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Enjoy Indian cuisine at home with this easy spinach butter chicken and rice recipe! This flavoursome dish is perfect for your next lunch or dinner idea.

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.
  • 1⅓ cup SunRice Basmati Rice

  • 1 tbsp Butter

  • 1 tbsp Canola Oil

  • 1 kg Chicken Thigh Fillets (cut into 3cm pieces)

  • 1 jar Butter Chicken Simmer Sauce

  • ½ cup Greek Style Yoghurt

  • 50 g Baby Spinach Leaves

  • cup Flaked Almonds (toasted)


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 Spinach Butter Chicken & Rice


  • To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • Heat butter and 1 tablespoon of the oil in a large heavy based saucepan. Cook the chicken until browned.

  • Add butter chicken simmer sauce and simmer covered for 10 minutes, stirring occasionally.

  • Add yoghurt and stir to combine.

  • Add spinach and stir just until wilted. Season with salt.

  • Serve butter chicken with rice and top with flaked almonds.

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