One Pan Butter Chicken and Rice Bake

One-pan Butter Chicken with Rice is the dinner you make when you don't feel like cooking! This delicious chicken-rice casserole could not be easier to make and has an authentic Indian flavour. Whether you are serving this as a family meal or just craving something comforting, this butter chicken and rice bake is guaranteed to satisfy. If you love classic butter chicken, then you need to try this twist on this classic dish! Long-grain white rice works best in this recipe, but brown rice will work just as great.


120 g Greek-style yoghurt, plus extra to serve 2 Garlic cloves, peeled and chopped 25 g Fresh ginger, peeled, finely grated 2 tsp Garam masala 2 tsp Ground cumin 1 tsp Ground coriander 1/2 tsp Ground cloves 2 tsp Curry powder 2 tbsp Tomato paste 1 White onion, halved, sliced 80 ml Heavy cream 6 Chicken thighs 120 g Butter, cut into 6 pieces 250 g Basmati rice 400 ml Chicken stock Sea salt and black pepper 300 g Green asparagus, trimmed Fresh mint

120 g Greek-style yoghurt, plus extra to serve
2 Garlic cloves, peeled and chopped
25 g Fresh ginger, peeled, finely grated
2 tsp Garam masala
2 tsp Ground cumin
1 tsp Ground coriander
1/2 tsp Ground cloves
2 tsp Curry powder
2 tbsp Tomato paste
1 White onion, halved, sliced
80 ml Heavy cream
6 Chicken thighs
120 g Butter, cut into 6 pieces
250 g Basmati rice
400 ml Chicken stock
Sea salt and black pepper
300 g Green asparagus, trimmed
Fresh mint

Preheat oven to 200C/400F. Grease a large roasting pan.
Combine yoghurt, garlic, ginger, garam masala, cumin, coriander, cloves, curry powder, tomato paste, onion and cream in a large bowl. Place chicken in a separate large bowl. Add half of the marinade to chicken. Turn to coat. Place chicken in prepared pan. Top each chicken thigh with a piece of butter. Bake for 25 minutes or until golden.
Add rice and stock to remaining marinade mixture. Season with salt and pepper. Stir to combine.
Remove chicken from pan. Carefully pour rice mixture into pan. Arrange chicken, skin-side up, in rice mixture. Cover with foil. Bake for 35 minutes or until rice is tender and chicken is cooked through. Arrange asparagus over rice mixture. Bake, uncovered, for 5 minutes or until the asparagus are just tender.
Garnish with mint and serve with extra yoghurt.

10 comments:

DEZMOND 24/1/26 13:08: It is uber lovely when you can cook or bake everything in one pot, so practical and timesaving. I visited my healthy food shop which opened fifty meters from my palace, so lovely to have it so close. Bought some sunflower, soy, almonds, oats etc.
Lola Martínez 24/1/26 14:00: Esta receta de pollo con arroz es muy original y práctica, además de que tiene un aspecto muy apetecible. Es otra forma de cocinar que hay que probar.
Christine 24/1/26 14:25: Yummy
Federica Simoni 24/1/26 14:28: che meraviglia!
Stefania 24/1/26 14:44: Una deliziosa ricetta, facile e veloce
Pilar 24/1/26 14:50: Una receta perfecta, rica y sencilla, gracias. Un beso
Tom 24/1/26 15:00: ...Angie, it's a work of art!
Brian's Home Blog 24/1/26 15:22: That looks so delicious!!!
Frank | Memorie di Angelina 24/1/26 17:27: Looks and sound amazing, Angie! There's something about chicken and rice, it's a combination that was just meant to be. And with those lovely Indian spices I can just imagine how wonderful it must taste..
Cocoa and Lavender 24/1/26 18:41: This sounds absolutely amazing, Angie. I can't wait to try it! ~ David