Why this fits a family on a budget
Using canned tomatoes and chicken thighs keeps the total cost under $2.60 per serving, well within the $3 target. The recipe comes together in under an hour using just one pan and a rice pot, perfect for a busy weeknight.
1. Cut chicken thighs into 1.5-inch chunks and place in a bowl. Add yogurt, 1 tsp garam masala, paprika, and a pinch of salt. Stir to coat and let marinate for 10 minutes at room temperature while you prep everything else.
2. Rinse basmati rice in cold water until the water runs mostly clear, about 3 rinses. Combine rice with 2.25 cups of water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then immediately reduce to the lowest heat setting, cover with a tight lid, and cook for 15 minutes. Do not lift the lid. After 15 minutes, remove from heat and let steam covered for 5 more minutes.
3. While the rice cooks, finely dice the onion. Mince the garlic cloves and grate the ginger using a box grater or the back of a spoon.
4. Heat vegetable oil and butter together in a large skillet or deep pan over medium-high heat until the butter is melted and foamy, about 1 minute.
5. Add the diced onion and cook, stirring occasionally, for 6 to 8 minutes until the onion is soft and golden brown on the edges. Lower the heat if it starts to brown too quickly.
6. Add the garlic and ginger and stir constantly for 1 minute until fragrant. The mixture should smell savory and slightly sweet.
7. Add the remaining 1 tsp garam masala, cumin, coriander, and turmeric. Stir the spices into the onion mixture and cook for 30 seconds until the spices darken slightly and smell toasty.
8. Add the marinated chicken pieces in a single layer. Cook undisturbed for 3 minutes so the chicken gets a light sear, then stir and cook another 3 minutes. The chicken should no longer look pink on the outside.
9. Pour in the crushed tomatoes and stir everything together. Bring to a gentle simmer, then reduce heat to medium-low. Cook uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through. The chicken is done when cut-open pieces show no pink inside.
10. Stir in the heavy cream and remaining salt. Simmer for 2 more minutes. Taste and adjust salt if needed.
11. Fluff the rice with a fork. Serve the butter chicken masala over the rice in bowls.
Contains: dairy. Always double-check labels for your household's allergies.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.