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Butter Chicken Rice Casserole

Butter Chicken Rice Casserole

Butter Chicken Rice Casserole is a quick and flavorful weeknight meal that combines the comforting taste of butter chicken with the convenience of a rice casserole. It’s a family-friendly dish that’s ready in a snap!
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Prep Time 20 minutes
Cook Time 37 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tbsp vegetable oil
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder adjust to taste
  • 1/2 tsp ginger-garlic paste
For the Sauce:
  • 1 tbsp butter
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 (14.5 oz) can crushed tomatoes
  • 1 cup heavy cream
  • 1/2 cup plain yogurt
  • 1 tbsp tomato paste
  • 1 tsp garam masala
  • 1/2 tsp salt or to taste
  • 1/4 tsp sugar optional, balances acidity
For the Rice Casserole:
  • 2 cups cooked basmati rice
  • 1/4 cup chopped cilantro for garnish

Equipment

  • Bowl
  • Large Skillet
  • 9x13 inch baking dish

Method
 

  1. Marinate the Chicken: In a bowl, combine chicken pieces with vegetable oil, garam masala, turmeric powder, chili powder, and ginger-garlic paste. Mix well and let it marinate for at least 15 minutes (or up to an hour in the refrigerator).
  2. Sauté the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Prepare the Sauce: In the same skillet, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Simmer the Sauce: Stir in crushed tomatoes, heavy cream, yogurt, tomato paste, garam masala, salt, and sugar (if using). Bring the sauce to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
  5. Combine and Bake (Optional): Gently stir the cooked chicken into the sauce. Add the cooked basmati rice and mix well to combine.
  6. Bake (Optional): Transfer the mixture to a greased 9x13 inch baking dish. If baking, bake in a preheated oven at 350°F (175°C) for 20 minutes, or until heated through and bubbly.
  7. Serve: Garnish with chopped cilantro and serve hot. Enjoy!

Notes

For the most flavorful Butter Chicken Rice Casserole, marinating the chicken is key. Even a short marinating time makes a noticeable difference. Don't skip the yogurt in the sauce – it adds a rich tanginess that complements the sweetness of the tomatoes. If you're short on time, pre-cooked rice can be a lifesaver. Using high quality basmati rice will also elevate the final dish. Feel free to adjust the spices to your preference. If you like it spicier, add more chili powder or a pinch of cayenne pepper to the chicken marinade or sauce. For a smoother sauce, blend it using an immersion blender before adding the chicken and rice. The consistency is up to you. This recipe is naturally gluten-free, but always check the labels of your ingredients to ensure they are certified gluten-free if necessary. Remember to taste and adjust the seasoning of the sauce before adding the chicken and rice.