If you love comforting bowls that feel cosy, creamy and deeply spiced, this butter chicken brothy rice is going to become a repeat recipe in your kitchen. It takes everything we love about classic butter chicken and turns it into a spoonable, saucy, hug-in-a-bowl dinner that soaks beautifully into fluffy rice. This butter chicken brothy rice is rich without being heavy, warming without being fiery, and perfect for weeknights when you want something that tastes like it has been slow-cooked all day.
Butter chicken brothy rice is inspired by classic North Indian butter chicken, reimagined as a spoonable, saucy rice bowl made for modern home cooking. It keeps the creamy tomato richness and aromatic spices people love, but loosens the sauce with stock to create a lighter, more comforting finish. This version is designed for easy weeknight cooking while still delivering deep flavour, warming spice and that nostalgic takeaway style satisfaction at home.
If you like this butter chicken inspired recipe then you should also try my butter chicken dumplings. Another delicious chicken and rice dish I love is my chicken rice bowls with gochujang butter.
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Ingredients
Chicken thighs - I always choose boneless, skinless thighs for butter chicken brothy rice because they stay juicy, soak up spices beautifully and give a richer flavour than breast meat.
Paprika - Adds warmth and colour to the spice mix and helps give the chicken its golden hue.
Mild chilli powder - Provides gentle heat without overpowering the creamy sauce. It keeps butter chicken brothy rice family friendly while still giving depth.
Cumin - Brings earthy warmth that forms the backbone of most Indian inspired dishes.
Ground coriander - Adds a light citrus note that balances the creaminess of the sauce.
Garlic granules and onion powder - These create savoury depth and make sure every bite tastes rounded and aromatic. I like using granules here because they blend smoothly into the sauce.
Turmeric - Gives colour and gentle bitterness that keeps the sauce from tasting flat.
Garam masala and curry powder - These bring layered spice complexity that makes butter chicken brothy rice taste slow cooked and comforting.
Sugar - Balances the acidity of the tomatoes and helps round out the spices.
Salt and pepper - Essential for bringing every flavour into focus.
Olive oil and butter - The oil helps prevent burning while the butter delivers richness and that signature buttery finish that defines butter chicken brothy rice.
Passata - Forms the tomato base of the sauce. It gives body, sweetness and smooth texture.
Chicken stock - Creates the brothy element of butter chicken brothy rice, allowing the sauce to be ladled generously over rice.
Double cream - Adds silkiness and richness while mellowing the spices.
Crispy onions - Give crunch and a slightly sweet savoury finish. I love using these because they add instant texture without extra prep.
Fresh coriander - Adds freshness and a pop of colour that lifts the entire bowl.
Rice - I like to use microwave basmati rice for ease here but you can also cook the rice at the same time as the chicken in a separate pot
See recipe card for quantities.
Instructions
- Step 1: Start by mixing all of your spices together in a small bowl, leaving the sugar aside. Add the chicken thighs to a larger bowl with a little olive oil, a squeeze of lemon juice and half of the spice mix. Toss until every piece is well coated and set aside. If you are cooking rice, begin to cook it according to package instructions.
- Step 2: Heat olive oil and butter in a large deep pan over medium high heat. Add the chicken and fry until golden on both sides and cooked through. Remove and set aside.
- Step 3: In the same pan, melt more butter and stir in the tomato puree. Let it cook briefly to deepen its flavour, then add the remaining spice mix. Stir well before adding the passata, salt, pepper and sugar. Simmer gently for 5 minutes so the flavours can bloom. Pour in the chicken stock and double cream, stirring until you have a silky, pourable sauce. Nestle the chicken back into the pan and simmer gently for a few minutes so the meat absorbs the sauce.
- Step 4: To serve, spoon fluffy rice into bowls. Top with sliced chicken and generously ladle over the brothy sauce. Finish with fresh coriander and crispy onions.
Hint: Let the spice-coated chicken rest for at least ten minutes before cooking. This gives the spices time to bloom and stick to the meat, helping the flavour penetrate deeper so every bite tastes well seasoned and aromatic rather than only flavoured on the surface.
Substitutions
Chicken thighs – Swap for chicken breast for a leaner option or diced turkey thigh for a richer, slow-cook friendly alternative.
Paprika – Use smoked paprika for deeper smokiness or sweet paprika for a milder, softer warmth.
Mild chilli powder – Replace with Kashmiri chilli for bright colour with gentle heat or chipotle powder for a smoky kick.
Cumin – Use ground caraway for a similar earthy note or coriander seeds ground fresh for lighter citrus warmth.
Ground coriander – Swap for ground fennel for subtle sweetness or cardamom for aromatic warmth.
Garlic granules – Use fresh minced garlic for sharper flavour or garlic paste for smoother blending into the sauce.
Onion powder – Replace with grated fresh onion for natural sweetness or shallot powder for a more delicate savoury base.
Turmeric – Swap for saffron strands for luxurious aroma or mild curry powder for similar colour and warmth.
Garam masala – Use tikka masala spice blend for ready-balanced flavour or madras curry powder for deeper heat.
Curry powder – Replace with korma spice blend for a milder creamier profile or vindaloo powder for extra spice.
Sugar – Use honey for floral sweetness or coconut sugar for caramel depth.
Olive oil – Swap for ghee for authentic richness or avocado oil for neutral high-heat cooking.
Butter – Replace with ghee for deeper nuttiness or dairy-free butter for lactose-free cooking.
Passata – Use crushed tinned tomatoes for rustic texture or tomato purée diluted with water for a thicker sauce.
Chicken stock – Swap for vegetable stock for a lighter base or bone broth for extra richness and collagen.
Double cream – Replace with coconut cream for dairy-free creaminess or crème fraîche for gentle tang.
Crispy onions – Use fried shallots for lighter crunch or toasted flaked almonds for nutty texture.
Fresh coriander – Swap for flat leaf parsley for mild freshness or mint for a cooling contrast.
Variations
Coconut Butter Chicken Brothy Rice - Swap the double cream for coconut cream and use vegetable stock. Add a squeeze of lime and extra coriander at the end for a fragrant, dairy free version with tropical warmth.
Spicy Tikka Butter Chicken Brothy Rice - Add extra chilli powder, a spoon of tikka paste and a pinch of smoked paprika. Finish with a drizzle of chilli oil for a fiery, bolder flavour.
Veggie Butter Brothy Rice - Replace chicken with roasted cauliflower, chickpeas and sweet potato cubes. Use vegetable stock and extra garam masala for a hearty vegetarian bowl.
Equipment
Storage
Allow the butter chicken brothy rice to cool completely before storing. Transfer the chicken and sauce into an airtight container and keep the rice in a separate container to prevent it from soaking up too much liquid. Stored in the fridge, the chicken and sauce will stay fresh for up to three days. Rice should be eaten within two days for best texture.
To reheat, place the chicken and sauce into a saucepan over medium heat with a small splash of water or stock to loosen the sauce. Stir gently until piping hot throughout. Rice can be reheated in the microwave with a damp paper towel placed over the bowl to keep it fluffy.
This dish also freezes well. Freeze only the chicken and sauce in freezer-safe containers for up to two months. Defrost overnight in the fridge before reheating and serving with freshly cooked rice.
Top Tip
Always simmer the tomato base for a few minutes before adding cream and stock. This removes raw tomato sharpness and deepens the natural sweetness, creating a smoother and richer sauce.
FAQ
The secret is blooming your spices in fat and letting the tomato base simmer before adding cream. Marinating the chicken also makes a big difference, helping the spices penetrate the meat so the flavour tastes deep, rounded and restaurant rich rather than flat or raw.
Butter chicken was created in Delhi in the 1950s as a way to use leftover tandoori chicken. It became globally popular because its creamy, mildly spiced sauce is more approachable than many traditional Indian curries.
Brothy rice is rice served with a thinner, spoonable sauce or stock-based curry. Instead of thick gravy, the sauce is looser and more soup-like, allowing it to flow around the rice and soak into every grain for a comforting, cosy bowl.
Related
Looking for other recipes like this? Try these:
Chicken recipes
For more recipes using chicken thighs:
Recipe
Butter Chicken Brothy Rice
Equipment
- large pan
- Mixing bowl
Ingredients
- 4 chicken thighs skinless and boneless
- 200 g uncooked rice or 500g cooked microwave rice
- 1 teaspoon paprika
- 1 teaspoon mild chilli powder
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic granules
- 1 teaspoon onion powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- ½ teaspoon sugar
- Salt and pepper
- 2 tablespoon olive oil
- 2 tablespoon butter
- 250 g passata
- 250 ml chicken stock
- 150 ml double cream
- 2 tablespoon crispy onions
- 5 g fresh coriander finely chopped
Instructions
- Start by mixing all of your spices together in a small bowl, leaving the sugar aside. Add the chicken thighs to a larger bowl with a little olive oil, a squeeze of lemon juice and half of the spice mix. Toss until every piece is well coated and set aside. If you are cooking rice, begin to cook it according to package instructions.4 chicken thighs, 1 tsp paprika, 1 tsp mild chilli powder, 1 tsp cumin, 1 tsp ground coriander, 1 tsp garlic granules, 1 tsp onion powder, 1 tsp turmeric, 1 tsp garam masala, 1 tsp curry powder, Salt and pepper, 200 g uncooked rice or 500g cooked microwave rice
- Heat half of the olive oil and butter in a large deep pan over medium high heat. Add the chicken and fry until golden on both sides and cooked through. Remove and set aside.2 tbsp butter, 2 tbsp olive oil
- In the same pan, melt more butter and stir in the tomato puree. Let it cook briefly to deepen its flavour, then add the remaining spice mix. Stir well before adding the passata, salt, pepper and sugar. Simmer gently for 5 minutes so the flavours can bloom. Pour in the chicken stock and double cream, stirring until you have a silky, pourable sauce. Nestle the chicken back into the pan and simmer gently for a few minutes so the meat absorbs the sauce.250 g passata, 250 ml chicken stock, 150 ml double cream, ½ tsp sugar
- To serve, spoon fluffy rice into bowls. Top with sliced chicken and generously ladle over the brothy sauce. Finish with fresh coriander and crispy onions.2 tbsp crispy onions, 5 g fresh coriander
- Let the spice-coated chicken rest for at least ten minutes before cooking. This gives the spices time to bloom and stick to the meat, helping the flavour penetrate deeper so every bite tastes well seasoned and aromatic rather than only flavoured on the surface.
