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Butter chicken pilaf recipe

Butter chicken pilaf recipe

6 ratings

Created by The Tesco Real Food team

Inspired by the flavours of butter chicken, this simple pilaf is made entirely in one tray. Bung all the ingredients in and let the oven do the hard work. Finish with a drizzle of cream and flaked almonds for those comforting butter chicken flavours. See method

  • Serves 4
  • Takes 50 mins, plus marinating
  • 998 calories / serving

Ingredients

For the chicken marinade

  • 8 skin-on, bone-in chicken thighs
  • 1 lemon, juiced
  • 2 tsp ground cumin​
  • 2 tsp paprika
  • 1 tsp hot chilli powder
  • 250g natural yogurt

For the pilaf

  • 1 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 4cm piece ginger, finely grated
  • 3 garlic cloves, crushed
  • 1 green chilli, finely chopped
  • 1½ tsp garam masala
  • 1½ tsp ground fenugreek
  • 1 tbsp tomato purée​
  • 300g basmati rice
  • 1 chicken stock cube, made up to 600ml
  • 200g cherry tomatoes
  • 25g salted butter
  • 2 tbsp double cream
  • 25g toasted flaked almonds
  • 15g coriander, roughly chopped
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

    4165kj
    998kcal     50%

  • Fat

    56g 80%

  • Saturates

    20g 99%

  • Sugars

    11g 12%

  • Salt

    1.9g 31%

of the reference intake
Carbohydrate 68.7g Protein 52.2g Fibre 5.8g

Method

  1. Put the chicken in a large roasting tin. Add the lemon juice, spices, yogurt and a pinch of salt. Mix until the chicken is completely coated and set aside in the fridge for at least 30 mins or overnight.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Pour the oil into the roasting tin and add the onion, ginger, garlic, chilli, spices and tomato purée. Mix until everything is well combined, then spread the mixture out in the tin, ensuring that the chicken pieces are skin-side up and well spaced out. Bake for 15 mins.
  3. Remove the tray from the oven and transfer the chicken to a plate. Wash the rice well in a sieve, until the water runs clear, drain then tip it into the tin and stir. Spread out into an even layer, then pour over the stock. Add the tomatoes and return the chicken to the tin. Cover with foil and bake for a further 20 mins. Remove the foil and dot the butter over the chicken pieces. Bake, uncovered, for a final 5 mins, until the chicken is completely cooked through and the rice is tender and has absorbed the stock.
  4. Gently fluff the rice with a fork and drizzle over the cream. Sprinkle over the flaked almonds and coriander to serve.

Tip: The chicken will be super tender if it’s left to marinade overnight in the fridge. The rice should be eaten fresh but any leftover chicken can be kept in the fridge for up to 2 days.

See more Traybake dinner recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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