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This butter chicken rice bowl has a fun and delicious twist. The sweetpotatoes add so much flavor and nourishment, you won’t be able to stop at one bowl!

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The Best Butter Chicken Rice Bowl

Grab your ingredients, because we’re about to make the best butter chicken recipe ever.

Butter chicken is a delicious and popular Indian dish that features tender chicken cooked in a creamy tomato-based sauce (with butter, of course).

It is typically served over fluffy rice and/or with bread, like naan.

But, as a Registered Dietitian, I like to add in some healthy swaps, so here we go!

I think you’ll be sold on our butter chicken rice bowl version, and we’ve even added some “healthy” swaps.

Ingredients

While there are several staple ingredients for a delicious butter chicken rice bowl (butter, garam masala, etc.), we’ve made a few unique switches to make this butter chicken recipe stand out.

Here’s what you need.

• chicken thighs
• butter
• garlic
• ginger
• onion
• sweetpotatoes
• crushed tomatoes – I love the juice of crushed tomatoes. You could also add tomato paste.
• garam masala
• cumin
• red chili powder
• smoked paprika
• turmeric
• coconut milk – Most butter chicken recipes use heavy cream. We’re using coconut milk to reduce the fat and calories slightly.
• basmati rice – I prefer white basmati rice, but others may prefer any other long grain variety. For more fiber, use brown rice or wild rice. You could even use another grain, like barley, quinoa or couscous, or your favorite gluten free variety!
• cilantro, optional

However, you may still choose to use heavy cream or yogurt, or a blend of the two, to create the perfect butter chicken rice recipe.

We’ve also added sweetpotatoes because they are such a nutritious, staple ingredient that add SO much nutritional value – Vitamin A, Vitamin C and fiber.

Plus, sweetpotatoes go with nearly everything! Check out this guide on what to eat with sweetpotatoes!

How to Make a Butter Chicken Bowl on the Stove

The best part about this butter chicken bowl is that you can make it on the stove or in the instant pot! Whatever suits your comfort and convenience.

Assuming you’re making butter chicken with basmati rice, or your rice of choice, you’ll just cook the rice according to the directions.

Then you can add it to the finished product, either on the stove or in the instant pot.

If making on the stove, you’ll saute some oil or butter in a medium pan and add your chicken thighs, seasoning with salt and pepper.

Cook them for 6-8 minutes. I prefer to flip halfway.

You’ll want to cook until both sides are golden and the chicken is cooked through (no juices bleeding or red in the middle).

Grab a food thermometer and make sure the inside of the chicken thighs reach 165 degrees F.

Then, let your chicken cool on a plate. At this point, I prefer to start cooking the rice, according to the directions.

Next, add butter to your same pan, followed by garlic and ginger.

Then, you’ll add your onions and sweetpotatoes.

Cover and cook for 5-10 minutes. You want the sweetpotatoes to soften a good bit.

If they are cut in large chunks, it will take longer to soften, so try to make them uniform, like we have below.

Then, add your tomatoes and spices, stirring everything together.

Everything will start to smell really good at this point.

You’ll add the coconut milk and chicken and stir for 5-6 more minutes.

Once all is done and cooled, enjoy the smells and flavor.

This butter chicken with rice recipe is SO good!

Instant Pot Tweaks

If making in the instant pot, you’ll want to set aside an additional 1.5 cups of water for the recipe.

You will sautee the butter with garlic and ginger, and then add the onions, sweetpotatoes, tomatoes and spices.

Then, you’ll add the chicken thighs, water and coconut milk and stir. Close and seal the instant pot and set to “HIGH” for 5 minutes.

Then, you’ll do a natural release before removing the lid.

What to Serve with Butter Chicken

If you’re wondering what to serve with butter chicken, you don’t necessarily need anything else. We have a complete meal with rice and naan bread!

• Extra potatoes– However, if you choose not to use the rice, you could serve it with a side salad, extra bed of potatoes or sweetpotatoes, or even just naan bread.
• Grain salad – It goes great on this instant pot quinoa with vegetables or simple vegan couscous salad. If you want to flavor your rice, you can also try this lemon basil rice recipe.
• Roasted Veggies – Crispy cauliflower or parsnips also tend to blend right in with this dish!
• Fruit Chutney – Adding a tangy or sweet chutney on top, like mango chutney, could emphasize the flavors further!

Storage and Tips

• Make sure to cut the sweetpotatoes into smaller, uniform chunks so they cook faster for this butter chicken bowl.
• Don’t forget the additional water if you are cooking in the instant pot – it’s necessary to prevent burning.
• For a little more depth in flavor, you could use half coconut milk and half heavy cream.
• If you like it spicier, you can add more spice! I think a medium heat is perfect.
• Storage – Following proper food safety protocol, try not to leave the dish on the counter for too long. Once it’s cooled, transfer it to the refrigerator or freezer for food safety reasons.You can store it in the fridge for up to 3 days. The quality of the meat and flavors may deteriorate after that.
• To freeze: If freezing, make sure to let it cool completely and then store in a freezer-friendly container or tupperware in the freezer for up to 3 months. You can reheat in the microwave or on the stove.

• Air Fryer Sweetpotato Wedges
• Air Fryer Turkey Burgers
• Lemon Pepper Chicken Tenders in the Oven
• Quinoa Fruit Salad
• Oven Baked Chicken Kabobs
• Summer Strawberry Salad

Servings 4 -6 servings

Butter Chicken Rice Bowl with Sweetpotatoes

Sarah Schlichter, MPH, RDN

This butter chicken rice bowl has a fun and delicious twist. The sweetpotatoes add so much flavor and nourishment, you won't be able to stop at one bowl!

5 from 1 rating

Print Pin

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Ingredients  

1x2x3x

• 1 Tbsp olive oil
• 2 pounds chicken thighs boneless and skinless, cut into 2-inch pieces
• 2 Tablespoons butter
• 1 ½ Tablespoons garlic, minced
• 2 teaspoons ginger, minced
• 1/2 medium onion, diced
• 2 medium sweetpotatoes, cubed
• 1 ½ cups crushed tomatoes
• 2 teaspoons garam masala
• 1 teaspoon cumin, ground
• 1 teaspoon red chili powder add more if desired
• 2 teaspoon smoked paprika
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 1/4 cup coconut milk or heavy cream
• 1.5 cups basmati rice, uncooked
• Cilantro, for topping

Get Recipe Ingredients

Instructions 

1. In a medium to large pan, saute 1-2 tablespoons of olive oil or butter over medium-high heat. Add your chicken thighs and season with salt and pepper.
2. Cook chicken thighs for 6-8 minutes, flipping halfway, until both sides are golden and it is cooked through.
3. Remove chicken from pan and transfer to a plate or bowl to cool.
4. Using the same medium to large pan, melt butter over medium high heat. Add garlic and ginger. Sautee for 2 minutes. 
5. Add onion and sweetpotatoes. Cover pan and cook for 5-10 minutes, stirring occasionally, until sweetpotatoes start to soften. Make sure the sweetpotatoes aren’t cut too large or they will take longer to cook.
6. Add tomatoes and spices, stirring everything together. Bring to a simmer and continue to stir occasionally for 5-6 minutes. Add the coconut milk and chicken and continue to stir for 5-6 more minutes.
7. While sauce is simmering, cook your rice according to directions.
8. Serve chicken over rice and/or with naan bread and top with cilantro.
   
   

Notes

Serve with naan bread, if desired.

Notes: If making in instant pot, follow these directions and you will also need to add 1.5 cups water.

Instant Pot Directions

1.  Turn your Instant Pot to the saute setting. (Refer to your manufacturer's guide for detailed instructions on how
to use your instant pot.)

2.  Add the butter. Once butter has melted, add garlic and ginger. Saute for 1-2 minutes.

3. While still on the sautee setting, add the onion, sweetpotatoes, canned tomatoes and spices to the Instant Pot. Cook for 4-5 minutes.  

4. Add the chicken thighs, water, and coconut milk, and stir everything together.

5. Put the instant pot lid on, close it, seal it (according to manufacturer’s directions), and set it on “HIGH” for 5
minutes.

6. When done cooking, let the instant pot naturally release for 5-10 minutes and remove lid.

7. Cool and enjoy.

8. Garnish with cilantro, and serve over rice/with naan bread.

Equipment

The Spice Lab Organic Smoked Paprika – Vegan Gourmet Spanish Paprika Powder – 1.9 oz French Jar Seasoning Shaker – USDA Organic – Vegan, Kosher, Non GMO & Gluten Free Spice – High Color ASTA 120+

McCormick Gourmet Garam Masala Blend, 1.7 oz

Instant Pot Duo Nova Pressure Cooker 7 in 1, 6 Qt, Best for Beginners

Nutrition

Serving: 1Calories: 591kcalCarbohydrates: 28gProtein: 40gFat: 38gSaturated Fat: 18gPolyunsaturated Fat: 19gCholesterol: 204mgSodium: 795mgFiber: 4gSugar: 6g

Did you make this recipe?Let us know how it was!