Transform butter chicken into a cozy baked dish! Tender chicken, creamy gravy, and melty cheese over rice, this Butter Chicken Baked Rice is your new favourite dinner.

If you love butter chicken, then you need to try this twist on this classic dish! Butter Chicken Baked Rice combines all the creamy, flavourful goodness of butter chicken with a comforting rice bake and melted cheese. Curry + cheese? Perfection!
Over the end-year festive period, I found myself using my oven a lot. Inspired by my Cheesy Curry Baked Rice, this is the perfect meal for those who enjoy rich, aromatic curries and want a hands-off, filling dinner that’s as easy to make as it is delicious.
Whether you’re serving it for a family dinner, or craving two comfort cozy dishes in one go, this dish is guaranteed to satisfy.
Why You’ll Love This Recipe
- Two comfort foods in one: Enjoy the best of butter chicken and baked rice together in one easy-to-make dish.
- Cheesy, creamy goodness: A melted cheese topping adds extra richness and indulgence to the creamy butter chicken.
- Perfect for meal prep: Make it ahead and pop it in the oven for a hassle-free dinner.
- Simple and versatile: Great for any weeknight dinner or weekend gathering with little fuss.
- Crowd-pleasing: Kids and adults alike will love the familiar flavours and comforting texture.
Key Ingredients
Butter Chicken
- Chicken: Boneless chicken thighs are best for this, as they will hold flavour and juiciness when heated in the oven. Cut into bite-sized pieces – although I like to cut it further into half, about 1/2-inch sizes, so that I can have more chicken to curry ratio per scoop!
- Marinade: An easy marinade of yogurt to tenderize, with garam masala, turmeric, ginger, garlic for flavour and tenderness.
- Butter Chicken Gravy: A rich, creamy sauce made with tomatoes, cream, and a blend of warm spices like garam masala and turmeric.
- Butter or Ghee: The butter in butter chicken! This adds richness and flavour to the butter chicken.
- Tomato Passata: To create the luscious gravy, use tomato passata, which are pureed tomatoes. You can also blend canned tomatoes with all its juices to create a smooth paste. For an even quick flavourful hack, use ready-made tomato pasta sauce!
- Heavy Cream: For the creamy aspect, use heavy cream OR coconut cream. You can also use evaporated milk – a trick I learnt from one of my subscribers!
NOTE: I adapted the butter chicken recipe from my cookbook: Effortless Asian Cooking!
Rice & Cheese
- Rice: The foundation of the dish! Any rice will work BUT I prefer to use short grain for any baked rice, as it remains compact and minimises any curry seepage to the bottom of the pan.
- Cheese: Mozzarella or your favourite melting cheese for that gooey, golden topping.
- Garnish: Fresh cilantro for a pop of freshness!
Key Equipment
- Pot: A heavy bottom pot for cooking the butter chicken and simmering the gravy.
- Baking Dish: This recipe is perfect for fitting a maximum 20×20 cm (8×8 inch) baking dish for layering the rice, butter chicken, and cheese. Alternatively you can split it into two maximum 12×18 cm dishes if you’re using a smaller air fryer – which was what I did!
- Oven or Air Fryer: For baking the dish to perfection and achieving a golden, melted cheese topping.
Key Steps to Making Butter Chicken Baked Rice
1. Marinate the Chicken

- In a bowl, combine the chicken with all the marinade ingredients (yogurt, garlic, ginger, garam masala, turmeric, chili powder, salt, and black pepper).
- Set aside to marinate for at least 5 minutes, or overnight for the best flavour.
NOTE: This recipe assumes you have cooked rice ready to go (leftover rice idea that’s NOT fried rice!). If you need to cook rice, do it as a first step, before proceeding with the rest of the recipe. Generally, 1 cup of uncooked rice yields 2 cups of cooked rice.
2. Sear the Chicken

- Heat oil in a large pan or pot over medium-high heat.
- Add the marinated chicken and cook for 2-3 minutes on each side to get a sear. The chicken doesn’t need to be fully cooked; we just want to brown it.
- Remove the chicken from the pan and set aside.
3. Make the Gravy

- In the same pan, add butter or ghee.
- Once melted, add onions and cook until softened. Scrape the bottom of the pan to incorporate any browned spices with the onions.
- Pour in the tomato passata or crushed tomatoes, heavy cream, sugar, and salt to taste. Stir to combine and let it come up to a boil.
4. Add Back Chicken and Let Stew

- Once boiling, add back the chicken.
- Lower the heat and let it simmer for 10 minutes until the sauce is rich and flavorful, and chicken is fully cooked through.
- Turn off the heat and let butter chicken slightly cool.
5. Assemble Baked Rice Casserole

- Scoop cooked rice into a casserole baking dish. Lightly pack with a spatula to create a flat, even layer.
- Spoon the butter chicken evenly over the rice layer in the casserole dish.
- Sprinkle the shredded cheese generously over the top.
NOTE: How much rice to add is up to you, I usually stick to no more than 1-inch of rice. More butter chicken to rice ratio for me!
6. Bake or Air Fry
To Bake:
Preheat your oven to 180°C (350°F).Place the casserole dish in the preheated oven and bake for 10-15 minutes, or until heated through, and the cheese is melted and bubbly.
To Air Fry:
- Preheat your air fryer to 180°C (350°F).
- Place the casserole dish (or individual servings, if it fits) into the air fryer basket.
- Air fry for 8-10 minutes, or until the cheese is melted and golden brown on top. Be sure to check halfway through to avoid over-browning.
NOTE: The main purpose of this step is to melt the cheese and heat the dish through! Essentially all of the components are cooked, so there is no need to spend too much time baking or air frying.
7. Serve & Enjoy!

- Remove from the oven and let it rest for 5 minutes.
- Garnish with fresh cilantro or parsley, if desired.
- Scoop butter chicken baked rice and serve on individual plates. Serve hot and enjoy the cheesy, buttery goodness!
How to Serve
- On its own: Butter Chicken Baked Rice is a complete meal by itself!
- With a side: Serve it alongside a simple acar, green salad or steamed or roasted veggies.
- As a meal prep: Make a big batch and portion it out for easy lunches or dinners throughout the week.
Tips and Tricks
- Marinate longer: If you have time, marinate the chicken overnight for deeper flavour.
- Adjust spice levels: If you prefer a milder dish, reduce the chili powder or skip it altogether. Alternatively, add more heat for extra spice!
- Use leftover rice: If you have leftover rice from a previous meal, this recipe is a great way to use it up and reduce waste.
- Cheese variations: Mozzarella works wonderfully for this dish, but you can experiment with other cheeses like cheddar or a mix of both for a more intense flavor.
- Meal prep tip: Assemble everything in advance (except for the cheese topping) and store it in the fridge for up to 2 days. When ready to cook, just top with cheese and bake.
Storing and Reheating
Storage
Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Freezing
Butter Chicken Baked Rice freezes wonderfully! Let it cool completely (without cheese, if these are not leftovers), and freeze in individual containers. To serve, let thaw and reheat as per instructions.
Reheating
Reheat in the microwave or place in the oven or air fryer for about 10-15 minutes to heat through. I recommend giving it a fresh sprinkle of cheese to melt. If reheating in the oven, cover with foil to prevent the rice from drying out.
Leave a Reply