Butter Chicken  Baked Rice

30 mins


  • 50g Anchor Butter
  • 70g shredded cheddar cheese
  • 400g chicken breast, cut into cubes
  • 1 tsp chili powder 
  • 1 tsp cumin powder 
  • 1 tsp coriander powder
  • 1 tsp ginger powder
  • ½ onions, chopped
  • 10g garlic, chopped 
  • 150g tomato sauce 
  • 100ml chicken broth 
  • 50g yogurt 
  • ½ tsp salt
  • 2 cups rice, cooked


  1. Rub chili, cumin, coriander and ginger into the chicken
  2. Melt Anchor Butter in a pot and add onion and garlic. Sauté until fragrant.
  3. Add the chicken and cook for 4 minutes
  4. Add tomato sauce and chicken broth. Simmer for 10 minutes or until the mixture thickens.
  5.  Stir in yogurt and Shredded Cheddar.  Add salt to taste
  6. Mix half of the chicken mixture with rice and transfer to a casserole dish.
  7. Top with the rest of the chicken mixture and Anchor Shredded Cheddar. Bake at 180°C for 8 minutes.