Turn a family favorite into a deliciously easy all-in-one dinner with this Butter Chicken Rice Pie. Fragrant rice, creamy sauce, and tender chicken come together in a golden, crisp-topped pie that’s perfect for busy nights and guaranteed to be a hit with everyone.
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Please don't leave on account of my terrible terrible photos. I debated back and forth whether to share this recipe or not but like most foods, it came down to taste.
This butter chicken rice pie, while looking rather unattractive, mostly owning to my lack of planning which meant I was photographing it at night when I was ravenous and all I wanted to do was eat, is seriously good.
I've never made a butter chicken from scratch before. The curry paste that I get from Mudgerraba spices is just so good (with no nasties) that I never thought to so I was pleasantly surprised when mixing just a few simple ingredients together turned out a curry almost as good as ones I've made with pastes.
Note that I didn't say it was authentic, I just said that it was full of flavour and didn't require many ingredients.
The original recipe involved quite a few steps and different pots and pans so of course I lazied it up and made it an almost one-pot-wonder. Instead of cooking the curry and then transferring it to a baking dish, I did it all in a cast-iron frying pan that I could pop straight in the oven.
You can use anything flame and oven proof that isn't too deep. I also cooked my rice in the microwave so if you have a rice cooker it's even easier.
Somehow what comes out of the oven is a tender, flavoursome curry (with not too much heat) topped with fluffy rice and a nice crunchy top.
It was actually even better re-heated for lunch the next day. Yes it looks like a dog's breakfast but look past, maybe even close your eyes before your first bite and you'll know why I had to share it. Enjoy!
Recipe
Butter chicken rice pie
Ingredients
Curry
- ½ cup plain Greek yoghurt
- 2 tablespoon tomato paste
- ½ teaspoon ground cinnamon
- ½ teaspoon mild chili powder
- 1 teaspoon garam masala
- 1 kg 2.2lb free-range chicken breast cut into 4cm pieces
- 1 tablespoon butter
- 1 brown onion diced
- 1 large red capsicum diced
- 2 garlic cloves crushed
- 1 cup tomato puree I used tinned crushed tomato
- 1 tablespoon brown sugar
- ¼ cup cream
- Spray oil
- Toasted slivered almonds and coriander to serve
Topping
- 1 ½ cups basmati rice
- pinch of saffron threads
- ¾ cup frozen peas I didn't have any so left these out
Instructions
- In a large bowl, combine the yoghurt, tomato paste, cinnamon, chili powder and garam masala.
- Add the chicken and turn until coated then cover the bowl and refrigerate.
- Cook the rice using your favourite method and add the saffron to the water. Cook it until it is just soft but make sure you don't over-cook it.
- Run a fork through the rice to fluff it and then stir in the peas and set it aside.
- Pre-heat the oven to 200C fan-forced.
- In a large, oven-proof frying pan, heat the butter over a medium heat then add the onion and cook, stirring for 3 minutes or until transparent.
- Add the capsicum and cook for another 5 minutes until both are soft.
- Add the garlic and cook for another minute or until you can smell the garlic.
- Finally, add the chicken and marinade to the pan.
- Cook, stirring, just until the chicken is sealed.
- Add the tomato puree and sugar and stir through.
- Bring the pan to a simmer then reduce the heat to low and cook for 5 minutes.
- Stir through the cream then season with salt and pepper.
- Turn off the heat and spread the chicken mixture so it is flat in the pan.
- Top with the rice and flatten it out.
- Spray the rice with oil.
- Bake for 25-30 minutes or until the top is golden.
- Sprinkle with toasted almonds and coriander (use parsley if you have coriander-phobic eaters) and serve.
Linda says
I made this recipe, but used leftover chicken breasts and leftover rice. It was sensational. I am going to use the chicken recipe for butter chicken from now on.
Claire says
Isn't it good Linda? I was so surprised it was so tasty with so few ingredients. Great idea using leftovers!
Louise says
It look so yummy, I'll have to try it, how long do I have to refrigerate the chicken?
Can't wait to make this dish :)
Claire says
I didn't refrigerate mine Louise I just set it aside while I was doing the rest of the prep work.
Louise says
Great!! Thanks, we're having cold weather heading this way so I'll try it this week :)
celia says
Hey, I don't think the photos look bad, I think they look delicious! Especially that first one - I can almost taste that mouthful! Great recipe, love! xx
Claire says
Aww shucks thanks Celia! x
The Café Sucre Farine says
I trust you Claire and will have to try this, it sounds super!
Claire says
Thanks Chris!
Lorraine @ Not Quite Nigella says
Ooh that looks SO good Claire! I made butter chicken the other day and devoured it so quickly. Love the saffron rice :)
Claire says
Me too. Never thought to add a bit of saffron but it was lovely!
Eha says
Such an easy and tasty recipe which definitely does not need super-professional photography :) ! And it does not look like the proverbial dog's breakfast [hmm, you all think our pooches gobble up anything???] Shall definitely copy!!! I have to admit that I use brown rice 3-4 times a week, never cook it in a rice cooker and I do not believe in microwaves: OK, nutritionists/doctors are 'funny that way' :) ! So this is JUST right :) ! [OK, already: I would make a tad more spicy!!]
Claire says
Haha you're so sweet! I've been considering switching to brown rice but I don't think I could convince my husband!
Sarah says
Looks delicious. God, I love butter chicken.
Claire says
Me too Sarah!