Creamy Butter Chicken & Saffron Rice

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recipe by Sanjee http://www.bollywoodkitchen.com/

  • Time icon
    Total Time
    3hrs 15mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    983
based on 32 ratings

A tasty full meal of buttered chicken and rice. You will need to marinade the chicken for 1-2 hours before cooking and before making the rice. The rice uses dried fruit and nuts. We have suggested raisins, but you can use any dried fruit you like. Use a variety of mixed nuts such as almonds, cashews, or pistachios. Keep the rice warm while making the buttered chicken. User generated recipes have not been re-tested by Kenwood.

recipe updated Mar 26, 2024

Ingredients

  • Chicken breast icon
    Chicken breast
    500 g
  • Lime icon
    Lime
    ½
  • Basmati rice icon
    Basmati rice
    300 g
  • Butter icon
    Butter
    55 g
  • Onion icon
    Onion
    140 g
  • Ginger icon
    Ginger
    20 g
  • Plain yogurt icon
    Plain yogurt
    125 g
  • Ground almonds icon
    Ground almonds
    1 tablespoon
  • Paprika icon
    Paprika
    2 tablespoons
  • Salt icon
    Salt
    1 pinch
  • Runny honey icon
    Runny honey
    1 tablespoon
  • Water icon
    Water
    700 ml
  • Raisins icon
    Raisins
    25 g
  • Mixed nuts icon
    Mixed nuts
    25 g
  • Cardamom pods icon
    Cardamom pods
    3
  • Saffron icon
    Saffron
    1 pinch
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Tomato paste icon
    Tomato paste
    140 g
  • Tomato purée icon
    Tomato purée
    100 ml
  • Whipping cream icon
    Whipping cream
    150 ml
  • Cilantro icon
    Cilantro
    as needed
  • Garlic clove icon
    Garlic clove
    3
  • Ground coriander icon
    Ground coriander
    2 tablespoons
  • Garam masala icon
    Garam masala
    1 tablespoon
  • Chili powder icon
    Chili powder
    1 pinch

Tools

  • kCook icon Wooden spoon
  • kCook icon Cooking Chef XL
  • kCook icon Large glass bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Heatproof bowl
  • kCook icon Large mixing bowl
  • kCook icon Food processor attachment

Step preview

  1. Assemble the Food Processor attachment to the machine
  2. Fit the knife blade to the Food Processor bowl
  3. Add garlic clove and ginger to the Food processor attachment
  4. Attach the lid and ensure it is locked into place
  5. Pulse until smooth
  6. Add chicken breast, plain yogurt, ground almonds, lime, paprika, salt and runny honey to a clean large glass bowl
  7. Spoon 2 tbsp of garlic and ginger paste into large glass bowl
  8. Mix until well combined
  9. Chill in fridge - 2 hr
  10. Attach the Creaming Beater
  11. Add water to the Cooking Chef XL Bowl
  12. Lift the Cooking Chef head and fit the heat shield
  13. Heat with splashguard fitted until boiling - 2 min, 140°C, Stir 3
  14. Then add basmati rice to the Cooking Chef XL Bowl
  15. Cook with splashguard fitted - 8 min, 95°C, Stir 3
  16. Cook with splashguard fitted - 5 min, 80°C, Stir 3
  17. Transfer content of Cooking Chef XL Bowl to heatproof bowl
  18. Keep warm then set aside
  19. Clean Cooking Chef bowl
  20. Attach the Creaming Beater
  21. Add butter to the Cooking Chef XL Bowl
  22. Heat with splashguard fitted until completely melted - 1 min, 120°C, Stir 3
  23. Then add raisins, mixed nuts and cardamom pods to the Cooking Chef XL Bowl
  24. Cook with splashguard fitted - 5 min, 120°C, Stir 3
  25. Then add saffron to the Cooking Chef XL Bowl
  26. Mix with splashguard fitted until combined - 15 sec, Speed 1
  27. Infuse - approx 5 min
  28. Pour content of Cooking Chef XL Bowl into rice
  29. Stir until well combined
  30. Keep warm and continue
  31. Clean Cooking Chef bowl
  32. Attach the Stir Tool
  33. Add olive oil to the Cooking Chef XL Bowl
  34. Transfer chicken to Cooking Chef XL Bowl
  35. Cook with splashguard fitted until cooked through - 7 min, 180°C, Stir 1
  36. Transfer content of Cooking Chef XL Bowl to large mixing bowl and continue
  37. Clean Cooking Chef bowl
  38. Attach the Stir Tool
  39. Add olive oil and onion to the Cooking Chef XL Bowl
  40. Transfer the rest of garlic and ginger paste from the Food processor to Cooking Chef XL Bowl
  41. Heat with splashguard fitted - 1 min, 80°C, Stir 3
  42. Then add ground coriander, garam masala, paprika and chili powder to the Cooking Chef XL Bowl
  43. Cook with splashguard fitted - 5 min, 80°C, Stir 3
  44. Then add water to the Cooking Chef XL Bowl
  45. Cook with splashguard fitted until liquid has evaporated - 5 min, 120°C, Stir 3
  46. Then add tomato paste and tomato purée to the Cooking Chef XL Bowl
  47. Cook with splashguard fitted - 3 min, 120°C, Stir 2
  48. Then add water to the Cooking Chef XL Bowl
  49. Return chicken to Cooking Chef XL Bowl
  50. Cook with splashguard fitted - 5 min, 120°C, Stir 2
  51. Then add whipping cream and butter to the Cooking Chef XL Bowl
  52. Cook with splashguard fitted - 10 min, 100°C, Stir 2
  53. Serve
  54. Garnish with cilantro
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