Your favorite comforting curry is now effortless and so easy to whip up. This Dump and Bake Butter Chicken with Rice requires minimal prep, no effort and tastes incredible!
Keith and I were literally laughing so hard that we were crying. It’s amazing what you can find on the internet!
The other night he was scrolling through Facebook when he came across an excerpt from a 1954 Home Economics high school textbook entitled, “How to Be a Good Wife.” I’ll just cut to the chase and let you know that this book did not include a chapter on how to dump-and-bake butter chicken in less than 10 minutes!?
My, oh my, how times have changed. Just for laughs, I will share a few of our favorite instructions from the 1954 Home Ec textbook (you can see the full excerpt here):
- Prepare yourself. Take 15 minutes to rest so that you’ll be refreshed when he arrives. Touch up your makeup, put a ribbon in your hair and be fresh-looking. He has just been with a lot of work-weary people. Be a little gay and a little more interesting. His boring day may need a lift.
- Prepare the children. Take a few minutes to wash the children’s hands and faces (if they are small), comb their hair, and if necessary change their clothes. They are little treasures and he would like to see them playing the part.
- Minimize all noise. At the time of his arrival, eliminate all noise of the washer, dryer, dishwasher, or vacuum. Try to encourage the children to be quiet.
- Make him comfortable. Have him lean back in a comfortable chair or suggest he lie down in the bedroom. Have a cool or warm drink ready for him. Arrange his pillow and offer to take off his shoes. Speak in a low, soft, soothing and pleasant voice. Allow him to relax and unwind.
Let’s just say that by 1954 standards, I am failing miserably as a wife!
In reality, Keith typically walks into a house that is littered with toys on the floor, full of noise (thanks to boys wrestling in the living room or fighting over which show they watch on TV), and a wife who is dressed in yoga pants (or worse yet, pajamas), as she frantically tries to get dinner on the table.
Backpacks are likely strewn across the counter, crumbs from the day’s breakfast are still on the kitchen floor, and there are at least a few dishes left in the sink that haven’t quite made their way to the dishwasher.
But here’s the thing. It’s 2017 (!!!)…not 1954. Keith knows that I love him, and he even thinks that I’m a pretty good wife…in spite of all of my flaws. I’m doing my best to raise our 3 boys to be good human beings, and I actually do get a homemade dinner on the table most nights.
Classic Butter Chicken Made Easy
Our meals might not be fancy, and they might be dump-and-bake casseroles that cook entirely in one dish (with only 10 minutes of prep), but they still taste delicious!
This butter chicken and rice is one of my latest weeknight accomplishments. I borrowed the basic flavors and ingredients from a classic Indian butter chicken dish, but I made it into an easy casserole that requires none of my attention. Just dump…and bake!
Spices You Need To Make The Best Butter Chicken
- Minced Garlic
- Garam Masala
- Curry Powder
- Chili Powder
- Ginger Powder
That means that I have more time to clean up the toys, freshen up, and calm the children before my husband walks in the door…making me look the part of the “Good Wife.”? Or, it just gives me time to sit and take a deep breath while pouring a glass of wine. But hey! I’ll pour Keith a glass of wine too when he walks in the door, and that certainly qualifies me as a “good wife,” right?! Right.
Cooking Just for Two? Cut the ingredients in half and bake in an 8 or 9-inch square baking dish.
More Delicious Curries To Try;
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Butter Chicken Casserole
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 1 (13.66 ounce) can coconut milk, very well shaken
- 1 (6 ounce) can tomato paste
- 2 cups low-sodium chicken broth
- 1 tablespoon minced fresh garlic (about 3 large cloves)
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- ½ teaspoon chili powder
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt, or more to taste
- 1 cup diced onion
- 1 cup uncooked long grain white rice
- 1 ½ lbs. raw boneless, skinless chicken breast or thighs, diced into bite-size pieces or 3 cups cooked, shredded rotisserie chicken
- Optional garnish: chopped fresh cilantro or parsley
Instructions
- Preheat the oven to 375°F (190°C). Grease a 13-inch by 9-inch baking dish with nonstick cooking spray.
- In the prepared dish, whisk together the coconut milk, tomato paste, chicken broth, garlic, garam masala, curry powder, chili powder, ginger, and salt until smooth.
- Stir in the onion, rice, and raw chicken (if you're using cooked rotisserie chicken, wait to add the chicken towards the end of the baking time).
- Cover the baking dish tightly with foil. Bake for 45 minutes.
- After 45 minutes, remove the foil, and stir the mixture. The rice will likely not be done yet, which is fine!
- If you're using rotisserie chicken, stir it into the dish at this time.
- Cover the dish again, and return it to the oven until the rice is completely tender, typically about 10 more minutes.
- Garnish with cilantro before serving.
Notes
- Shake the coconut milk well before using.
- Use uncooked long-grain white rice for the best results.
- Raw chicken or cooked rotisserie chicken both work well.
- Add rotisserie chicken during the last 10 minutes of baking.
- Cover the baking dish tightly with foil while baking.
- If the rice needs more time, add a splash of broth and continue baking.
- Boneless skinless chicken thighs are a great substitute for chicken breasts.
- Garnish with fresh cilantro or parsley before serving.
Sounds delicious, Blair, and your post made me chuckle. Getting dinner on the table can definitely take over our lives at times and I love your take on it 🙂
I can’t believe I’ve never made buttered chicken. It’s time and your recipe is what I’m using. Sharing!
Have a great weekend 🙂
Oh wow, I’m always in awe every time I see or hear what 1950s (and years around there) wives were like. I love the ribbon in your hair and have him lean back in a comfortable chair. That textbook sounds like a blast! As does this butter chicken and rice. You make the BEST dump and bake recipes, Blair! This looks SO good. Pinned!
Thanks, Gayle! 🙂 Thank goodness it’s not 1954 anymore!
OMG I want this in my tummy!! I love the concept of dump and bake but this looks so flavorful that I need to make it asap! 🙂
Thanks, Ami!
My Mum loves anything indian inspired so I have to send this to her right away!
Definitely share with her, Kristy! It’s a keeper! 🙂
OMG, that book from the 50’s is TOO funny – oh how times have changed! This butter chicken and rice makes you an amazing wife these days 😉 looks SO good, and love how easy it is!
This looks delicious but my husband absolutely HATES coconut in any form. Is there something I can substitute for the coconut milk?
I have used cream in my Butter Chicken recipes, instead of the coconut milk.. My husband also doesn’t like coconut but I have sneaked it in and he hasn’t noticed.
Hey, Polly! I agree with Grace — I would substitute an equal amount of heavy cream for the coconut milk. Like she says, though, the coconut milk does not give a strong coconut flavor in this dish since it’s diluted by the other seasonings, so you might even be able to get away with using the coconut milk if he doesn’t know it’s in there. 🙂 Enjoy!!
Hahaha that book of standards is so funny 😀 Thank God we live in 2017 and those standards are changed… or I think I would be drinking xanax (with wine) everyday haha This chicken rice looks delicious Blair. Love the concept of dump-and-bake… a LOT! Also love the spices and flavorings you used in this dish. I bet it tastes just amazing 🙂
So funny, right?! And you’re right — I would need a lot of wine to get through life as a mom in the 50’s! Thanks for sharing, Natalie!
Love your blogs! What is 2 teaspoons garam masala? And where can i find it or what would be a good substitute?
Hi, Liz! Thank you so much! 🙂
Garam masala is a specific seasoning made up of a variety of spices. You can buy it on Amazon: https://amzn.to/2jAYcwI and you can also find it in most grocery stores. Stores like Whole Foods sell it in bulk, too, in case you don’t want to buy a lot of it at once.
I wouldn’t suggest substituting with anything else, because the garam masala is what gives the Butter Chicken its classic taste. Hope you try it!
That list from the 1950’s is too funny! Like you, I’m failing miserably as a wife if judged by those standards! This dish looks so full of flavor! I love that it’s dump and bake – perfect for busy nights!
Thanks, Kristine! Glad I’m not the only one… 🙂
I prepared and baked the recipe on a Sunday, ahead of a hectic week and reheated portions for dinner later that week. It was still great. Everyone loved it. I served it with with steamed broccoli, naan bread, raita and mango chutney.
Love that, Val! I’m so glad that it was an easy make-ahead option that everyone loved. Thanks so much for letting me know!
Hello.
Can this be cooked then frozen?
Hey, Kim! I don’t think so…I’m worried that the texture would be weird. That said, I haven’t actually tried it, so I can’t say for sure! 🙂
How do I make this dish a bit spicier? I made it this afternoon to serve for dinner tonight and my husband would definitely appreciate it with a lot more kick. Flavor is otherwise great!
Hey, Jess! I would stir in some cayenne pepper, to taste!
Perfect, will do!
Just made this last night and my family of three scraped up every last bit, we’re monsters!! But that’s how incredibly good it was. Honestly it’s probably my favorite thing I’ve ever made. I put in double the seasonings except chili powder because I’m not a fan of spicy food. I know, I’m a weirdo. I’m going to make it again for my parents this weekend! Thank you so much for this recipe, it’s a keeper!
I’m so happy to hear that, Melissa! Thanks for taking the time to come back here and let me know!
Just made this recipe tonight. It was delicious. Made it with some Roti bread.
Sounds perfect! Thanks, Myndeigh!
I loved the idea of this recipe; when I make it next time I will use smart white rice (I used basmati this time). And I will leave the chicken in big pieces, because the smaller chicken pieces cooked right through in about 15 minutes. And I will also use a 1/3 a cup of cream instead of coconut milk, bit more stock and maybe chuck in some ground cashews and a bit of butter. But all in all a really good recipe.
Thanks, Susanne. Your suggestions sound great!
I liked it, good balance of spices and it is nice and hearty, I found out though that you can’t freeze coconut milk so the subsequent servings didn’t taste as good as the first. But never the less a great recipe. Thank you
Oh no, sorry the leftovers weren’t as good! We’re happy to hear you enjoyed the recipe, though!
The flavor is beautiful and economical to make, but it is very dense and I find if I cook it for more than 50 minutes the rice breaks down to much. I reduced the amount of liquid by a cup and it was still very gluggy. Next time I make it, I am going to increase the volume of rice and hopefully get a better result. Thank you.
Thank you for the feedback, Charlotte! We would love to know how it goes if you try it out again.
Coconut milk is liquid at room temperature. Coconut oil is not. When I read instructions that get something that fundamental completely wrong, it makes me question everything else.
Hi, Roy! I was just referring to the solid coconut cream at the top of the canned coconut milk. Hope that is more clear!